Ingredients

• For Dough: 1 1/3 cup - rice flour
• 1 tbsp - arrowroot flour
• 3 tbsp - sticky rice flour
• 2 tbsp - tapioca flour
• 3 tbsp - cooking oil
• 1.5 cup - water
• For Filling:
• 1 cup - minced chicken
• 1/2 cup - minced onion
• 1/2 cup - crushed peanuts
• 2 tsp - coriander roots, chopped
• 1 tsp - garlic, minced
• 1/2 tsp - pepper corns
• 2 tbsp - cooking oil2 tbsp - nam pla (fish sauce)
• 3 tbsp - palm sugar (brown sugar)
• For Garlic Oil:
• 2 tsp - garlic, minced
• 1/2 cup - cooking

How to Make Thai Chicken Dumplings

• For garlic oil: Heat the oil and fry garlic till golden brown.
• For Dough:
• Combine all the flours and oil.
• Add the water and make a smooth mixture.
• Place in a thick bottom vessel and cook stirring till the mixture forms a soft lump that comes away from the sides of the vessel.
• Cool slightly and knead well. Keep covered. Prepare the filling and garlic oil.
• For filling:
• Crush coriander roots with garlic and pepper.
• Heat the oil in a fry pan. Add onion, crushed paste and peanuts. Fry till fragrant.
• Add chicken mice, fry till it is cooked and all the liquid is absorbed.
• Add nam pla and sugar. Cook for 1 more minute and remove from fire.
• For dumplings:
• Divide the dough into marble size balls.
• Place a ball on a sheet of plastic and press into a thin round.
• Place some filling on half of the round and fold and cover with the other half. Crimp the edges to seal. Prepare all the dumplings thus.
• Line the base of a steamer with banana leaves (or foils).
• Place the dumplings on it and steam for 15 mins.
• Brush the dumplings with garlic oil and serve with cucumber salad.