Fried Chicken Dumplings
Fried chicken dumplings are a great appetiser for parties and get togethers. My simplified dumplings are filled with a fragrant chicken mince and deep fried for that extra crispiness. I absolutely love these parcels of joy.
2 cups Unga wa Dola Chapati Flour
3/4 cups warm water
2 chicken breasts, minced
1 tsp ginger, minced
3 cloves garlic, minced
1/4 cup coriander leaves, chopped
Salt to taste
Oil, for deep frying
In a bowl, mix together chapati flour and warm water. Once the dough comes together, take it out onto a clean surface and knead for 5-8 minutes. Place in a bowl, cover with a kitchen towel and let rest for 30 minutes.
In the mean time, in a bowl, mix together chicken mince, ginger, garlic, coriander leaves and salt. Set aside.
Take a small portion of the dough and roll it in your palm. Place some flour on your working surface and roll the dough on it into a circle approximately 8 cm in diameter. Place 1 tbsp of the chicken mince in the centre. Wet your finger with water and spread it along the edges. Fold the top side onto the bottom and press to seal. Use a fork to completely seal the edges together.
Deep fry on a low flame for 10-12 minutes or until the dumpling is golden brown and crispy. Serve.