DUMPLING RECIPE

SERVES 25
FLOUR 400 GMS
CASAVA FLOUR 100 GMS
SALT 2 TSP(DIVIDED)
WATER 250 ML-300 ML
RED CABBAGE 100 GMS
GREEN ONIONS 250 GMS(SLICES)
GARLIC CLOVES 15 NOS
GINGER 3 TBSP(MINCED)
SOYA SAUCE 2 TBSP
SESAME OIL 2 TSBP
CHICKEN 225 GMS
PEPPER ½ TSP

DIPPING SAUCE:-
SOY SAUCE 4 TBSP
RICE WINE VINEGAR 4 TBSP
SESAME OIL 1 TSP
RED PEPPER FLAKES 1 TSP

METHOD:-
1.IN A BOWL COMBINE THE FLOUR,CASAVA FLOUR,ADD WATER AND MIX WELL UNTIL COMBINED.
2.ROLL OUT THE DOUGH ON A FLOURED SURFACE AND KNEAD UNTIL SMOOTH.
3.DIVIDE THE DOUGH INTO EQUAL PARTS AND DIVIDE THEN AS PER THE SIZE ONE DESIRES. REPEAT WITH THE REMAINING DOUGH PORTIONS
4.START ROLLING ONE DOUGH AT A TIME AS THIN AS POSSIBLE KEEPING IN MIND THAT ALL THE DIAMETER SHOULD REMAIN THE SAME.
5.WHILE PLACING A ROLLED DOUGH ON TOP OF EACH OTHER,PLACE A PARCHMENT PAPER SO THE DOUGH DOES NOT STICK TO ONE ANOTHER.
6.BROCCOLI SHOULD BE CHOPPED AND TOSSED WITH 4 TBSP FOR SESAME OIL
7.THEN ADD COMBINED THE CABBAGE,GREEN ONIONS,GARLIC, GINGER,SOYA SAUCE AND SESAME OIL UNTIL THE MIXTURE IS MIXED WELL.
8.TAKE RAW CHICKEN (MINCE) TAKE A CUP OF THE ABOVE INGREDIENTS AND MIX IT WITH THE CHICKEN ADD THE SALT AND PERRPER IN THIS AS SEASONING
9.ADD THE ABOVE MIXTURE(CABBAGE,GREEN ONIONS,GARLIC,GINGER,SOYA SAUCE AND SESAME OIL)
10.ASSEMBLE THE DUMPLINGS,ADD ONE HEAP TBSP OF THE MIXTURE IN THE CENTRE OF THE ROLLED DOUGH,WET HALF OF THE SIDE WITH WATER AND WITH YOUR FINGERS START FOLDING IT MY MAKING PLEATS AT THE EDGES TO SEAL.REPEAT FOR THE REMAILING.
11.HEAT THE SKILLET ON A MEDIUM-HIGH AND ADD 1 TBSP OF SESAME OIL IN THE FEW DUMPLINGS MAKING SURE IT IS COOKED IN BATCHES. ONCE THE BOTTOM STARTS TO BROWN ADD THE SPLASH OF WATER AND COVER THE LID. STEAM FOR ABOUT 5-10 MINUTES UNTIL THE DUMPLINGS HAVE COOKED AND THE WATER HAS EVAPORATED
12.TRANSFER THE COOKED DUMPLINGS OVER A PAPER TOWLE TO REMOVE THE EXCESS MOISTURE
13.IN A SMALL BOWL, COMBINE THE SOY SAUCE, RICE VINEGAR, SESAME OIL, AND PEPPER FLAKES COMBINE WELL. SERVE THE DUMPLINGS IMMEDIATELY WITH DIPPING SAUCE.
14.SERVE THE DUMPLINGS WHEN HOT & WITH THE DIPPING SAUCE.

EQUIPMENTS:-
1.A WHITE TRANSPARENT BOWL
2.A GLASS LITRE JUG
3.SMALL & MEDIUM BOWLS(VATI) TRANSPARENT AND CERAMIC FOR THE DIPPING
4.SPATULA OR WOODEN TO SHOW THE DOUGH MIX
5.ROLLING PIN
6.MEDIUM SIZE TRANSPARENT BOWLS FOR OTHER INGREDIENTS
7.(3 WHITE BOWLS BIG AND 6 WHITE BOWLS SMALL(TRANSPARENT)
8.PAN WITH A LID
9.PLATE TO PUT THE DUMPLINGS
10.CHOPSTICKS
11.DIPPING BOWL GLASS(KATORI SIZE)
12.CLAMP TO TURM THE DUMPLINGS

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