Curry Chicken Dumplings

Curry Chicken Dumplings

1. After peeling the water chestnuts, cut them with a knife. Don’t cut them too small, otherwise they will lose the crispy taste of the water chestnuts.

2. You can buy curry cubes in supermarkets. Do not remove the chicken skin. After deboning the chicken thighs, cut them into small pieces of 1 cm square.

3. Add 3 tablespoons of edible oil to the pot, then add the curry cubes, slowly heat up on a low fire (the induction cooker is about 600w firepower) until it melts and then remove from the fire.

4. Stir the modified chicken thigh into the melted curry, mix well and marinate for about 20 minutes, the curry flavor will be more intense

5. Add 1 tablespoon of light soy sauce after 20 minutes, the filling is ready

6. Kneading the noodles: Put 300 grams of flour in a large bowl, and prepare about 100 milliliters of purified water. Add a small amount to the flour in small portions, and use chopsticks to draw a circle counterclockwise after each addition of water to mix the flour

7. You can stop adding water until the flour becomes flocculent and there is no dry noodles. The dumpling noodles should be firmer, so that the dumpling skin can be rolled out very thin, and it has toughness, it is not easy to break after being wrapped in the filling, and the taste is firm.

8. Knead the dough with your hands, knead the fluffy flour into a dough, and continue to knead and press. Finally, after the "three lights", you can cover it with a damp cloth and start to wake up (three lights are: basin light, hand light, and face light)

9. After soaking for half an hour, divide the dough into 4 parts (Of course, you can also divide into two parts, you can divide the number of parts according to how many ingredients you want to make)

10. Knead a small portion of the dough that has just been divided into strips, and adjust the thickness of the noodles according to the size of the required agent. Generally, it is enough to be rolled into a diameter of about 4 cm

11. Cut the kneaded round noodles into noodles with a length of about 3 cm. The length can be adjusted according to your own size. You can cut larger dumplings when making large dumplings (cut one knife and turn one lower to cut out the shape in the picture)

12. The size should be consistent and uniform. At this time, round the cut agent into a small ball, just pinch a ball at will, no standard sphere is needed

13. Begin to roll the dumpling wrapper, take a small dough, and gently press it down. After squeezing, the force-bearing area is larger and we can roll the wrapper. Hold the rolling pin in your right hand and press more than half of the dough. Rotate the rolling pin up and down. While holding the unpressed dough in your left hand, turn the dough continuously, rolling and turning the dough, so that the rolled dough is even and round (left-handed Please change hands by yourself)

14. Here is a way to teach lazy people. After rolling the noodles into the dough, use a round cup or lid to carve out the dumplings of the corresponding size, which is also very convenient.

15. Because it is a special edition of dumplings for the Spring Festival, we will demonstrate one of the ways to make dumplings (spicy fish filling)
(1) The dumpling filling is placed in the middle of the dumpling wrapper;
(2) Fold the dumpling wrapper in half tightly;
(3) Starting from one of the two ends, lift up the index finger from the bottom of the right side and pinch it tightly with the inner skin

16. (4) Knead the dumpling wrappers that are not kneaded at the back in the same way. Squeeze it completely until there is no gap on the right side; of course, you don’t need to pay attention to the crescent shape and ingot shape, just hold the skins at the ends of the dumplings in two hands and squeeze them in the middle. A lazy bag method

17. Because the noodles are hard, make sure the dumplings are thin and the filling

18. Sprinkle a layer of dried noodles under the plate to prevent the dumplings from sticking to the utensils. You can also use a bamboo curtain; to prevent the wrapped dumplings from becoming dry and hard, cover with a layer of plastic wrap or a cloth to cook

19. The water used to cook the dumplings must be boiled and boiled before serving the dumplings. It is best to add a little salt in the water so that the dumplings will not break easily. After cooking, use the strainer to stir clockwise to prevent the dumplings from sticking in the water. together. Generally speaking, after pouring cold water three times after boiling, the dumplings will be cooked. If you still can’t tell whether the dumplings are cooked or not cooked, just take out one and taste it. Although it looks awkward, it is the quickest way to determine whether it is ripe. method

20. Serve on a plate, ready to eat

Tips:

1. It is best to use chicken thigh meat, the meat quality is not as dry as chicken breast, and it is softer;
2. There is no need to put salt in the stuffing of curry dumplings, because curry itself is a kind of compound spice, the taste is very strong, the light soy sauce contains a light salty taste, just add 1 spoon of light soy sauce;
3. It is best to use oil and not water to melt curry, because the chicken itself is dry and less oily, which can neutralize the taste; if water is used to melt the curry, the water will be too much, not only can not wrap the filling, but also ooze out juice;
4. Marinating is essential. Add chicken to the melted curry. The key to rich flavor lies in marinating.