Spicy Chicken Dumplings with Chilli Oil

Step 1: Prepare Dumpling Filling

1. In a large bowl, combine the following ingredients:

   • 350g minced chicken
   • 2 tbsp chopped spring onion
   • 1 tbsp chopped ginger
   • 1 tbsp chopped garlic
   • 2 tbsp finely chopped carrot (make sure it’s finely chopped so it blends well with the filling)
   • 2 tbsp finely chopped cabbage
   • 2 tbsp cornflour (cornstarch) (helps bind the filling)
   • 1 tsp salt (use pink salt or regular salt, adjust to taste)
   • 1 tsp black pepper powder
   • 2 tbsp soy sauce
   • 1 tbsp chopped fresh coriander leaves (adds a fresh flavor)

2. Mix everything well using your hands or a spoon until all ingredients are evenly incorporated. The mixture should feel firm but moist. Set aside to marinate while you prepare the dough.

Step 2: Prepare Dough

1. In a mixing bowl, add 2 cups sifted all-purpose flour. Sifting the flour helps remove lumps and gives a smoother dough texture.
2. In a separate small bowl or cup, dissolve 1 tsp salt in water (start with about ½ cup of water). Stir until the salt is completely dissolved.
3. Gradually add the salted water to the flour while stirring, adding a little at a time until the dough begins to come together. You may need to adjust the water amount slightly depending on the flour.
4. Once the dough starts to form, knead it by hand for about 2-3 minutes. The dough should be firm but smooth and elastic. If it feels too dry, add a tiny bit more water; if too sticky, add a little more flour.
5. Cover the dough with cling film or a damp towel and let it rest for 30 minutes. This resting period helps relax the gluten, making the dough easier to roll out.
6. After resting, knead the dough again for 2-3 minutes, then cover it back up with the cling film and let it rest for another 15 minutes.

Step 3: Shape the Dumplings

1. Once the dough has rested, divide the dough into small portions (about 20g per ball). This will give you around 22-24 dumplings.
2. Roll each portion into a smooth ball. You can lightly dust your hands with cornflour to prevent sticking.
3. Roll out each ball into a thin circle about 4 inches (10 cm) in diameter using a rolling pin. To prevent the dough from sticking, dust the surface lightly with cornflour or flour as needed.
4. Add about 1 tbsp of the chicken filling into the center of each dough circle. Be careful not to overfill, as this can make the dumplings difficult to seal.
5. Wet the edges of the dough with a small amount of water. This will help the dough stick together when you fold it.
6. Fold the dough over the filling, forming a half-moon shape. Press the edges together firmly to seal the dumpling. You can pinch the edges or pleat them to make a decorative seal, but make sure they are tightly closed to prevent the filling from spilling out while cooking.
7. Repeat the process with the remaining dough and filling until all dumplings are made.

Step 4: Steam the Dumplings

1. Bring a large pot of water to a boil. You will need enough water to steam the dumplings without them touching the water directly. You can use a bamboo steamer or a steaming rack that fits inside the pot.
2. Lightly oil the steamer basket or line it with parchment paper to prevent the dumplings from sticking.
3. Place the dumplings in the steamer basket, ensuring they don’t touch each other (you may need to steam in batches).
4. Cover the steamer with a lid and steam on low heat for about 20-25 minutes. The dumplings are done when the dough is soft, and the filling is fully cooked.
5. Check doneness by gently pressing a dumpling—if the dough feels soft and cooked through, they’re ready.

Step 5: Prepare Chilli Oil

1. In a saucepan, add 1 cup cooking oil and heat it over medium heat.
2. Add 1 small chopped onion and 2 cloves sliced garlic to the oil. Fry the onion and garlic until they turn golden brown. Be careful not to burn them.
3. Once golden, add 1 star anise and 2 cinnamon sticks to the pan. These spices will infuse the oil with flavor.
4. Fry for another minute, then remove from heat.
5. Add 3 tbsp crushed red chili and 1 tbsp salt to a heatproof bowl.
6. Carefully strain the hot oil into the bowl with the chili and salt mixture, and stir well to combine. Let the oil sit for a minute to infuse.

Step 6: Prepare Dipping Sauce

1. In a small bowl, combine the following:

   • 2 tsp chopped garlic
   • 2 tbsp chopped spring onion
   • 2 tbsp vinegar
   • 2 tbsp soy sauce
   • 2 tbsp prepared chili oil (from Step 5)

2. Mix well until the garlic and spring onion are evenly distributed in the sauce.

Step 7: Serve

1. Once the dumplings are done steaming, serve them hot on a platter.
2. Drizzle prepared chili oil over the dumplings and serve with the dipping sauce.
3. Garnish with extra chopped spring onion leaves if desired.
4. Enjoy your homemade chicken dumplings with a spicy kick!