YIELD
PREP TIME
COOK TIME
TOTAL TIME
Ingredients:
FILLING
2 lb. ground chicken
1lb. ground tofu
1 1/3 cup yellow onion, minced
¾ cup sweet green pepper, minced
¾ cup packed parsley, minced
1/3 cup packed fresh mint, minced
¼ cup packed cilantro, minced
2 ½ tsp. paprika
1 ½ Tbsp. salt, more as needed
2 cups water, room temperature
DOUGH
3 cups bread flour
½ tsp. salt
1 cup water, room temperature
Make Filling:
Make Dough:
Make Dumplings:
Put a large pot of water on the stove to boil. If you are not done making your dumplings when the water boils, turn heat to low and keep the top on.
Roll out the dough to less than a quarter-inch thick (thin) and cut it into rounds using a sharp cutter about 2” round
Put a heaping tablespoon of filling in the middle of the dumplings. Then pick up the round edges farthest from you with both thumb and first finger. Go around gathering and making little pleats in the dough until you meet the other side and then crimp the pleats together to make a little “top knot”.
As you make the dumplings, put them on a cookie sheet with baking paper and flour. Cover with a dry towel as you make the rest of the dumplings.
Add about 5-8 dumplings to the boiling water at a time (depending on the size of your pot). The water should simmer but not boil when the dumplings are in there. Cook for 4-5 minutes (depending on the size of the dumplings). Take the first one out and test to see if it’s cooked through.
Serve hot sprinkled with salt or dip in medium-hot sauce.
On the corner of 25th Ave S and S. Walker, next to the 2100 Building