Chinese Dumplings

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“Crush and chop it
Mix and pocket,
Sizzle and steam
The meat so lean.
Spices so fresh
In a floury mesh,
In one you pop
And repeat from the top.“
For the filling
250 gm minced chicken (or pork)
1 cup finely chopped cabbage
¼ cup peas
¼ cup chopped green peppers
2 chilies finely chopped
1 tablespoon fresh ginger garlic paste
3 teaspoons dark soy sauce
1 teaspoon white vinegar
1 teaspoon sesame oil
Salt to taste
For the covers (alternative: use ready dumpling wrappers)
1 cup all purpose flour
½ cup warm water
1 teaspoon oil
Mix all the ingredients for the filling and keep aside for 30 minutes. Knead soft dough from the ingredients for the covers. Make sure it’s not too wet. Roll out 8-10 rounds with a rolling pin, approximately 2 inches each and not too thick.
Hold the rounds in the palm of your hand, put one teaspoon of filling in the center and fold up in a half moon shape. Steam for 10 minutes. Serve with sautéed vegetables.
Note: You can use a steamer or a rice cook if you have one. Alternatively, grease and put a porous plate or sieve over a pot of boiling water, cover and steam using that. For a veg version, replace chicken with paneer (cottage cheese) or firm tofu.