Mouth watering soupy dumplings using unique techniques not so commonly seen. A perfect fusion that combines soup with dumplings to upgrade your tastebuds #happycookingtoyou #FoodFusion #digitalammi
Ingredients:
Prepare Soup Jelly:
-Hot water 1 Cup
-Stock cube 1
-Gelatin powder 1 tbs
-Water 1-2 tbs
Prepare Chicken Filling:
-Chicken qeema (Mince) fine 250g
-Hara pyaz (Spring onion) finely chopped ½ Cup
-Gajar (Carrot) finely chopped ¼ Cup
-Lehsan (Garlic) finely chopped ½ tbs
-Himalayan pink salt ½ tsp or to taste
-Kali mirch (Black pepper) crushed 1 tsp
-Soy sauce 1-2 tbs
-Til ka tel (Sesame oil) 1 tbs
-Soup jelly 1 Cup
Prepare Dough:
-Maida (All-purpose flour) sifted 1 & ½ Cup
-Cornflour ½ Cup
-Water ¾ Cup or as required
-Water as required
-Hara pyaz (Spring onion) leaves chopped
Prepare Chilli Oil:
-Cooking oil ½ Cup
-Lehsan (Garlic) chopped 4 tbs
-Lal mirch (Red chilli) crushed 3 tbs
-Himalayan pink salt ½ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
Prepare Dipping Sauce:
-Soy sauce 3 tbs
-Sirka (Vinegar) 2 tbs
-Til ka tel (Sesame oil) 2 tbs
-Himalayan pink salt ½ tsp or to taste
-Sugar powdered 1 tsp
-Til (Sesame seeds) 2 tsp
-Hara pyaz (Spring onion) leaves chopped 1-2 tbs
Directions:
Prepare Soup Jelly:
-In a jug,add hot water,stock cube,cover & let it rest for 5 minutes then mix well.
-In a small bowl,add gelatin powder,water & let it bloom for 5 minutes.
-Add dissolved gelatin in stock & mix well.
-Transfer the mixture to a flat rectangular or square dish through a strainer,cover with cling wrap & refrigerate until set for 6-8 hours.
-When the jelly is set,cut it in small cubes & set aside.
Prepare Chicken Filling:
-In a bowl,add chicken mince,spring onion leaves,carrot,garlic,pink salt,black pepper crushed,soy sauce, sesame oil & mix well.
-Add prepared soup jelly,mix well & set aside.
Prepare Dough:
-In a bowl,add all-purpose flour,cornflour & mix well.
-Gradually add water,mix well & knead until hard dough is formed.
-Wrap the dough in cling wrap & let it rest for 30 minutes.
-Knead dough again until smooth.
-Take a small portion of dough (10g) & make a ball.
-Sprinkle cornflour & roll into thin sheet with the help of rolling pin.
-Add prepared chicken filling (1 & ½ tbs) in the center,apply water on the edges & press to seal the edges to make a dumpling (makes 35-40).
-In steamer pot,heat water.
-Place a bamboo steamer in it & place prepared dumplings in bamboo steamer lined with butter paper,cover & steam cook on medium flame for 8-10 minutes.
Prepare Chilli Oil:
-In a sauce pan,add cooking oil & heat it.
-Add garlic & fry until light golden.
-In a bowl,add red chilli crushed,pink salt,red chilli powder,fried garlic along with hot oil & mix well.Chilli oil is ready!
Prepare Dipping Sauce:
-In a bowl,add soy sauce,vinegar,sesame oil,pink salt,sugar,sesame seeds,spring onion leaves & mix well.
-In serving plate,add prepared chilli oil,dipping sauce,dumplings,chilli oil,dipping sauce ,spring onion leaves & serve!
