Soy Chicken Dumplings
Q: What’s the definition of ‘more-ish’
A: Safalle Dumplings
You’re probably thinking, this is just a cynical ploy to get you cooking these incredible flaky, spiced chicken pastry parcels from the snowy Himalayas punched through with chilli, soy and cumin? I promise you there’s no hard sell needed here it’s possibly why you won’t see them on menus outside the Himalayas…just like the French and Italians with their wine they want keep them good stuff to themselves. When you taste them you’ll understand why.
Perfect as a snack, starter, sharing plate, you decide but I bet you’ll ask your dining companions the same question before serving them.
- 320g shortcrust pastry, rolled out to approximately 5mm in depth.
- 4 tbs vegetable oil
- 2 tsp cumin seeds
- ½ red onion
- 1 tsp fresh ginger, finely chopped
- 1tsp minced garlic
- 1 tsp red chilli flakes
- 300g minced chicken
- 2 tsp light soy sauce
- ½ tsp ground black pepper
- 2tsp chopped coriander leaves
How To Make Safalle Dumplings
Heat the oil in a frying pan and add the cumin seeds for 30 seconds then add onion, ginger garlic, chilli flakes and chicken. Fry until starting to colour and add the soy sauce and pepper. Remove from the heat and set aside to cool. Stir through the fresh coriander after it is cool.
To assemble the dumplings cut a disk about 8cm in diameter and spoon in a small amount of filling in the centre of each disk, brush the edges with water, then fold in half and crimp the edges together with a fork to create a pasty or pattie style finish.
Heat a non-stick frying pan and brush with oil, cook the dumplings a few at a time over a low-medium heat until golden brown on one side (about 5 minutes) then turn over and cook the other side. Keep the cooked dumplings warm in the oven whilst cooking the rest. Serve warm with sweet chilli or Shimla carrot chutney.