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Its a steamed chicken dumpling shaped into fish. Have added little crunch to the filling by adding water chest nut. Its yummy.
Beautiful design!
Dumpling wrapper
Put the flour and salt into a bowl, mix together, and make a well in the middle. Use a wooden spoon to stir the flour while you add the water. Add the water in three phases to allow the flour to absorb.
Knead the dough in the bowl to bring all of the lumps into one mass. If the dough does not come together, add water by the teaspoon until it does. The dough should not be sticky.
Transfer the dough to a hard work surface. Knead the dough for 2 minutes until it is smooth and elastic.
Seal the dough in a zip-top bag making sure to press out all air within the bag and let it rest for at least 15 minutes and up to 2 hours. The dough will steam up the bag and become soft and easy to work with.
Make small balls out of it and start rolling into rounds. If it is sticky use extra flour to roll it.
Follow the picture to roll it into fish shape.
Filling
Using hands, combine all the ingredients.
Spoon 2 heaped teaspoons mince mixture on wrapper. Brush edge with cold water. Fold wrappers over to enclose filling. Pinch edges to shape into fish. Place dumplings on a tray lined with baking paper.
Place a large steamer lined with baking paper and cook dumplings, covered, in batches, for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
Serve with chili sauce or soy sauce.
SERVING: 7
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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