Steamed Chicken Dumplings

INGREDIENTS

**Dough**

- 500g of plain flour

- 300ml of plain water

- 1 small cabbage that had been separated into leaves

**Filling**

- 500g of boneless, chicken breast without skin

- 250g of bamboo shoots, cleaned and chopped

- 3 number of spring onions, chopped

- 3 slices of root ginger, cleaned, peeled and finely chopped

- 2 teaspoons of sugar

- 2 teaspoons of light soy sauce

- 2 tablespoon of dry sherry

- 2 tablespoons of chicken stock

- 1 teaspoon of sesame oil

- salt for seasoning

** Tangy Chili Sauce**

- 2 cloves of garlic

- 4 dried red chilies or 1 fresh red chili

- 5 teaspoons of sugar

- Juice and pulp of ¼ lime

- 4 tablespoons of nam pla sauce (fish sauce)

- 5 tablespoon of water

METHOD

**Dough**

- Sift the flour into a mixing bowl and pour in the water.

- Mix it well until it become a dough

- Knead it for about 5 minutes and place the dough in a bowl.

- Cover it with a damp cloth and leave it for 10 minutes.

- After 10 minutes, cut the dough in half and shape each piece into a long roll.

- Cut each rolls into 16 slices and flatten them rounds and roll out to make circles of 7cm in diameter.

- This dough will be the base for the filling

**Filling**

- Cut the chicken it small pieces, and place it in a bowl with all the ingredients for the filling.

**Doing The Dough**

- Put 1 tablespoon of the filling in the center of each circled dough.

- Gather up the edges and twist at the top to seal it. Just like the sachet bag look.

- Line a steamer with the cabbage leaves and place the dumplings on the cabbage leave.

- Steam the dumpling covered for 20 minutes.

**The Sauce**

- Pound the sugar, chilies and garlic using a mortar and pestle.

- Stir in the lime juice and pulp, nam pla or fish sauce, and water.

- Mix well and served with the dumpling.

NOTE

- This recipes serve 8.

- Chicken dumplings is best served when it is hot.

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