Chicken kadam phool/ kadamba dumplings
Chicken kadam phool/ kadamba dumplings
Cooking Instructions
- 1
Marinate the boneless chicken pieces with salt, sugar, pepper and vinegar for 30 min and then mince into a fine paste.
- 2
Add the chopped onion, chillies, coriander leaves, garlic paste, soy sauce, egg and mix well. Add salt/sugar/pepper if needed. Keep the mixture for 15-20 mins.
- 3
Soak rice for about and drain the water making it completely dry make sure no water is there.
- 4
Make the minced chicken mixture into medium-sized balls and cover completely with the rice.
- 5
Put water on boil once it's it has come to boil put the flame on medium and oil the vessel in which you're going to steam the dumplings.
- 6
Place the dumplings at a minimum distance because the rice are going to rise up so space will be needed.
- 7
Put the vessel containing dumplings on top of the boiling water make sure no water enters through it, only the steam. And steam the chicken balls for 20-30mins. (Don't open the lid in between)
- 8
Open the lid and see if the rice grains and rised up. Put a pinch of food colour on top of the dumplings. This is optional for decoration you may not do it.
- 9
Rest them for 5 mins till it cools down and carefully place then on plate and serve with hot chilli sauce or tomato ketchup 😊
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