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1.5 cups - flour
350 g - liver
1 cup - minced, live or frozen
1 tsp -
2 tbsp - cumin seed, roasted and powdered
2 tbsp - oil
Salt to taste
2 - chillies
How to Make Chicken Dumpling
Put the flour in a basin. Mix in water to make a dough. Knead well.
Add a little oil and knead. Consistency should be like roti dough. Keep aside, covered.
Heat 2 tbsps oil, fry the garlic till light brown.
Add 1 tsp of cumin seeds, chilli and the minced chicken meat.
Add liver and salt. Cover and cook till tender.
Wait till all the water has dried and the oil separates.
Break the eggs and whisk in a bowl without adding salt.
Pour this over the cooked chicken and liver.
Cook till the eggs are a little brown. Take off heat.
When cool, add powdered cumin. Mash everything.
Now make small balls from the dough. Roll out into puris.
Place a small portion of the chicken filling and pull in the edges.
Close by twisting the edges like for gujjia. Steam the dumplings.
The dumplings will appear transparent when done.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.