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:
- For garlic oil: Heat the oil and fry garlic till golden brown.
- For Dough:
- Combine all the flours and oil.
- Add the water and make a smooth mixture.
- 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.
- Cool slightly and knead well. Keep covered. Prepare the filling and garlic oil.
- For filling:
- Crush coriander roots with garlic and pepper.
- Heat the oil in a fry pan. Add onion, crushed paste and peanuts. Fry till fragrant.
- Add chicken mice, fry till it is cooked and all the liquid is absorbed.
- Add nam pla and sugar. Cook for 1 more minute and remove from fire.
- For dumplings:
- Divide the dough into marble size balls.
- Place a ball on a sheet of plastic and press into a thin round.
- 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.
- Line the base of a steamer with banana leaves (or foils).
- Place the dumplings on it and steam for 15 mins.
- Brush the dumplings with garlic oil and serve with cucumber salad.
Recipe courtesy of Chandra Bhatt