Curry chicken dumplings

cocina asiatica
Thai kitchen
Snacks and tapas
Curry chicken dumplings
People 36
Portions 4
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prep time
1 hr 30 min
cooking time
30 min
total time
2 hr
prep time
1 hr 30 min
cooking time
30 min
total time
2 hr
  • 2 tablespoons oil
  • 400 g of chicken minced meat
  • 2 cloves of garlic, majados
  • 1 Onion, fine chopped
  • 3 coriander roots, fine lyanes
  • 2 teaspoons ground turmeric
  • 1 teaspoon of cumin ground
  • 3 teaspoons of ground coriander
  • 1 small potato, peeled and cut into very small small
  • 1 spoonful of chopped fresh coriander leaves and stems
  • 3 teaspoons of brown sugar
  • 1/2 teaspoon of pepper black ground
  • 2 small red chillies, fine chopped
  • 1/4 cup of fish sauce
  • 1 tablespoon of lime juice
  • abundant oil to fry
  • homemade or bottled chilli sauce, or satay sauce. To serve
  • 1 1/2 cups of plain flour
  • 1/2 cup rice flour
  • 1/2 teaspoon salt
  • 60 g butter
  • 1/2 Cup of coconut milk
  1. Heat the oil in a medium wok or pan and saute the chicken over a high heat 3 minutes, or until it starts to brown. Add the garlic, the onion, coriander roots, turmeric, cumin, coriander and potato; saltee over a medium heat 5 minutes, or until the chicken and potato are tender.
  2. Add chopped coriander, sugar, pepper, chilli, fish sauce and lime; stir so that it mixes well and evaporates almost all the liquid, let it cool.
To make the dough
  1. Sift the flours and salt into a medium bowl; add the butter and rub it with the flour until you get a fine mixture and migosa. Make a hole in the center, pour the coconut milk and mix it with a knife until you get a dough. Work it with your hands until you don't have lumps; cover with clear plastic and refrigerate a few 30 minutes.
  2. Divide the dough into two portions. Roll one with the roller on a lightly floured surface until you have about 3 mm thick; circle it with a cutter 8 cm.
  3. Put 2 teaspoons of the filling in the center of each circle, dip the edges of the dough lightly with water and fold over the filling; squeeze them so they stay glued together. Repeat with the other half of the mass, gathering the cutouts and amassing them again until the filling is done.
  4. Heat the oil in a wok or large frying pan. Don't put too much oil in the wok, it should be only half full. Cool the dumplings in their swells until they swell and golden brown; take them out of the wok with the foam and it's cúts on absorbent paper. Serve hot with chilli sauce or satay.
  • You can fry the dumplings a few hours in advance; keep them in the fridge and reheat them in the oven just before serving them. If you don't have time to make the dough, use about eight sheets of commercial puff pastry.
Recipes easy to https://recetasdecocinafaciles.NET /

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