Tender Chicken with Dumplings

01

Step 1

In a bowl, mix together the chicken mince, spring onion, ginger, garlic, carrot, cornflour, pink salt, black pepper, soy sauce, and coriander until everything is well combined. Set this filling aside.

02

Step 2

For the dough, combine the all-purpose flour with water that has pink salt dissolved in it. Knead the mixture until you get a firm dough. Cover it with cling film and let it rest for 30 minutes.

03

Step 3

After resting, knead the dough again for a couple of minutes with wet hands, then cover and let it rest for another 15 minutes.

04

Step 4

Divide the dough into small balls (about 20g each), then roll each one out into a 4-inch circle, dusting with cornflour to keep them from sticking.

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Step 5

Place a spoonful of filling in the center of each dough circle. Brush the edges with water, fold over, and pinch to seal the dumplings—this should make around 22-24 dumplings.

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Step 6

Bring water to a boil in a wok or large pot, then place the dumplings inside. Cover and steam them over low heat for 20-25 minutes until cooked through.

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Step 7

While the dumplings cook, heat some oil in a saucepan. Fry onion, garlic, star anise, and cinnamon sticks until they’re lightly golden. Pour this hot oil over crushed red chili and salt in a bowl, stirring well to make your chili oil.

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Step 8

For the dipping sauce, mix together garlic, spring onion, the chili oil you just made, vinegar, and soy sauce. Serve the steamed dumplings with the chili oil, dipping sauce, and some chopped green onion on top. Enjoy!