Mint Chicken Curry Dumplings

“You eat it with naan
And basmati rice too,
Sometimes on your pizza
Which is rather new.
So why not in a wrapper
Steamed till the soul,
Warm, oozy and spicy
Like a giant curry hole.
Gives way on a bite
And surprises the mood,
China did it with broth
So we stay true to our roots.”
For the filling
1 pound chicken breast meat, diced into small pieces
1 onion
2 cloves of garlic
1 teaspoon grated ginger
1 plum tomato,  run in a blender
½ cup mint chutney
1 bay leaf
1 small green cardamom, crushed
2 cloves, crushed
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala
4 tablespoons olive oil
Salt, pepper & chili to taste
For the covers (alternative: use ready dumpling wrappers)
½ cup all purpose flour
½ cup wholewheat flour
½ cup warm water
1 teaspoon oil
Make a paste of the onion, garlic and ginger in a blender. Heat oil in a pan. Add the onion paste and sauté till the onion turns brown and all the liquid has been absorbed (approximately 10-15 minutes). Add the tomato paste and the dry spices and cover to cook for 5 minutes, or till the tomato changes color and is cooked. Now add in the mint chutney and chicken pieces, alone with ½ cup of water. Cover and cook till the chicken is fully cooked. Remove cover and cook till ½ the liquid has been absorbed. Don’t make it too dry as we still want some curry for the dumplings. Remove from heat and freeze.
Mix all the ingredients for the covers and knead into soft workable dough. Add water slowly so the dough doesn’t get too wet.  Roll out the dough thin and cut 8-10 2.5-inch rounds. Make sure these covers are not too thick.  
Take the chicken frozen earlier and break the frozen gravy into small parts- enough to go into the dumpling covers. Hold the rounds in the palm of your hand, put one of the frozen chicken curry pieces in the centre and fold the cover like a pocket. Steam for 15 minutes, till the cover is tender and transparent. Serve immediately. Be careful when you bite, as the curry will be hot!