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: 

1. Put the meats into a large bowl and mix them up together, using your hands to incorporate them evenly. You can use plastic gloves to do this if you prefer. 
2. Add the onion and green pepper and evenly mix this into the meat mixture. 
3. Add the parsley, mint and cilantro and evenly mix this into the mixture. 
4. Add the paprika and salt and mix well.  
5. Add half of the water and mix to incorporate the water into the meat mixture. Add more water as needed, to make the meat is getting soft but still holds together. When you have this consistency, you have added enough water. 
6. Taste (just on your tongue is fine) for enough salt (should taste a little salty because the boiling will take some of the salt away).  
7. Keep refrigerated until you are ready to use it, or it can be frozen for 1 month. 

Make Dough: 

1. Put the flour and salt into a large shallow bowl and “make a well” in it. 
2. Slowly add the water into the well, stirring until a dough forms. 
3. Dump the dough mixture onto a work surface and knead it together to form a smooth soft ball. Wrap in plastic and let it sit (rest) for 30 minutes or up to 1 hour.  

Make Dumplings: 

1. 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. 

2. Roll out the dough to less than a quarter-inch thick (thin) and cut it into rounds using a sharp cutter about 2” round 

3. 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”. 

4. 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. 

5. 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.  

6. Serve hot sprinkled with salt or dip in medium-hot sauce.