Ingredients:

• For Dough: 1 1/3 cup – Rice flour
• 1 tbsp – Arrowroot flour
• 3 tbsp – sticky Rice flour
• 2 tbsp – tapioca flour
• 3 tbsp – cooking oil
• 1.5 cup – water
• For Filling:
• 1 cup – minced Chicken
• 1/2 cup – minced Onion
• 1/2 cup – crushed Peanuts
• 2 tsp – coriander roots, chopped
• 1 tsp – garlic, minced
• 1/2 tsp – pepper Corns
• 2 tbsp – cooking oil2 tbsp – nam pla (fish sauce)
• 3 tbsp – palm Sugar (brown Sugar)
• For Garlic Oil:
• 2 tsp – garlic, minced
• 1/2 cup – cooking

Method:

1. For garlic oil: Heat the oil and fry garlic till golden brown.
2. For Dough:
3. Combine all the flours and oil.
4. Add the water and make a smooth mixture.
5. Place in a thick bottom vessel and cook stirring till the mixture forms a soft lump that comes away from the sides of the vessel.
6. Cool slightly and knead well. Keep covered. Prepare the filling and garlic oil.
7. For filling:
8. Crush coriander roots with garlic and pepper.
9. Heat the oil in a fry pan. Add onion, crushed paste and peanuts. Fry till fragrant.
10. Add chicken mice, fry till it is cooked and all the liquid is absorbed.
11. Add nam pla and sugar. Cook for 1 more minute and remove from fire.
12. For dumplings:
13. Divide the dough into marble size balls.
14. Place a ball on a sheet of plastic and press into a thin round.
15. Place some filling on half of the round and fold and cover with the other half. Crimp the edges to seal. Prepare all the dumplings thus.
16. Line the base of a steamer with banana leaves (or foils).
17. Place the dumplings on it and steam for 15 mins.
18. Brush the dumplings with garlic oil and serve with cucumber salad.

Recipe courtesy of Chandra Bhatt