Packed with a chunky chicken mix, wrapped in a dough of tapioca pearls and flour, these dumplings make for a perfect entree. Also gluten free snack.
Paste for chicken:
1/2 tsp peppercorns
3-4 cloves of garlic
1 Tbsp fresh coriander
1/2 tsp salt
1 Tbsp oil
1/2 cup minced shallots
250 gm minced chicken
1/2 cup roasted peanuts
1/4 cup brown sugar
1 Tbsp fish sauce
1 cup tapioca pearls (Sabudana)
1/2 cup tapioca flour
75 ml boiling water
Black sesame seeds
For the filling:
In a mortar and pestle, grind the peppercorns, coriander, garlic and salt and form a paste.
In a pan, heat oil, fry the paste for about a minute.
Then on high heat, add the onions and the chicken, and stir-fry till it's all crumbly.
Add the peanuts, brown sugar. Give it a quick stir so that the sugar caramelizes.
Add the fish sauce and mix well.
Stir for a few minutes more and take off the heat.
For the wrapping:
For the tapioca shell, mix the tapioca pearls and tapioca flour in boiling water, while stirring constantly. Knead the dough a bit but very gently, do not mash the pearls. It will be sticky and allow it to cool.
Dip your fingers in a bowl of cold water. Take a pinch of the tapioca dough, roll into a ball.
Then flatten it and fill it with the chicken filling.
Steam the dumplings.
Optional - you can drizzle a bit of garlic oil on top or black sesame seeds. Also instead of the tapioca covering you can use spinach leaves to wrap the filling.
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