Fusion Chicken Dumplings with Chilli Oil & Dumpling Sauce

In a bowl, mix ground chicken, chopped cabbage, scallions, ginger-garlic paste, soy sauce, garam masala, red chili powder, sesame oil, salt, and pepper.

Combine well to form a flavorful dumpling filling.

Take a dumpling wrapper and place a small spoonful of the chicken filling in the center.

Wet the edges of the wrapper with water, fold it in half, and pinch the edges to seal, creating pleats if you like.

Repeat until all the filling is used.

Option 1: Steam and Pan-fry (Traditional Way): Steam the dumplings in a steamer for about 8-10 minutes until the chicken is fully cooked. Heat a pan with a little oil and fry the steamed dumplings until the bottoms are golden and crispy.

Option 2: Boil (Quick Way): Boil the dumplings in water for 5-6 minutes or until they float and the chicken is cooked.

Heat the vegetable oil in a small pan until it’s hot but not smoking.

In a heatproof bowl, add chili flakes, garlic, sesame seeds, soy sauce, sugar, and a pinch of salt.

Carefully pour the hot oil over the mixture. Let it sit for a few minutes for the flavors to infuse.

In a small bowl, mix soy sauce, rice vinegar, sesame oil, chili sauce (if using), honey, and chopped cilantro. Stir until well combined.

Place the dumplings on a plate, drizzle with some chili oil, and serve with the dumpling sauce on the side for dipping.