Name: Halal Chicken Bakso Dumplings
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: Asian Inspired
Ingredients: 6 clove garlic; 30 g ginger; 30 g lemongrass; 37.5 ml fish sauce; 5 g sugar; 2.5 g black pepper; 2.5 g ground coriander; 450 g ground chicken; 1 item egg white; 30 ml ice water; 40 item dumpling wrappers; 15 ml chile oil

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Halal Chicken Bakso Dumplings

Halal Chicken Bakso Dumplings

These dumplings are made with ground chicken and flavored with aromatic spices.

Source

Ingredients:

6
clove
garlic
30
g
ginger
30
g
lemongrass
37.5
ml
fish sauce
5
g
sugar
2.5
g
black pepper
2.5
g
ground coriander
450
g
ground chicken
1
item
egg white
30
ml
ice water
40
item
dumpling wrappers
15
ml
chile oil

Preparation Time: 25 minutes

Cooking Time: 20 minutes

Instructions:

Pulse garlic, ginger, and lemongrass in a food processor until finely chopped. Add fish sauce, sugar, pepper, and coriander, and pulse until combined. Add ground chicken and egg white, and pulse until combined. Drizzle in ice water and process until mixture is emulsified.
Bring a large pot of water to a boil. Roll 1 tablespoon of the meat mixture into a ball and place on a baking sheet. Wet edges of a dumpling wrapper with water, place a meatball slightly off-center, fold and seal tightly.
Place dumplings in boiling water, gently stir once. Boil until wrappers look glossy and dumplings float, about 8 minutes. Repeat with remaining dumplings.
Serve dumplings in a bowl, drizzled with chile oil.

Nutrition	Per Serving 1054 g	Per 100g
Energy	1992 kcal	189 kcal
Protein	131.6 g	12.5 g
Fibre	2.9 g	0.3 g
Salt	1.9 g	0.2 g
Sugar	0.4 g	0.0 g
Carbohydrates	179.1 g	17.0 g
Fat	82.4 g	7.8 g

6
clove
garlic
30
g
ginger
30
g
lemongrass
37.5
ml
fish sauce
5
g
sugar
2.5
g
black pepper
2.5
g
ground coriander
450
g
ground chicken
1
item
egg white
30
ml
ice water
40
item
dumpling wrappers
15
ml
chile oil

Pulse garlic, ginger, and lemongrass in a food processor until finely chopped. Add fish sauce, sugar, pepper, and coriander, and pulse until combined. Add ground chicken and egg white, and pulse until combined. Drizzle in ice water and process until mixture is emulsified.

Bring a large pot of water to a boil. Roll 1 tablespoon of the meat mixture into a ball and place on a baking sheet. Wet edges of a dumpling wrapper with water, place a meatball slightly off-center, fold and seal tightly.

Place dumplings in boiling water, gently stir once. Boil until wrappers look glossy and dumplings float, about 8 minutes. Repeat with remaining dumplings.

Serve dumplings in a bowl, drizzled with chile oil.