Ingredients:
1 1/2 cups all-purpose flour
1 pinch salt
3 tablespoons vegetable oil
6 -8 tablespoons hot water
oil, for frying
1/2 cup water, for steaming
5 1/2 ounces finely chopped cooked chicken
1 ounce canned bamboo shoots, drained and chopped
2 finely chopped green onions
1/2 small red bell peppers, seeded and finely chopped
1/2 teaspoon curry powder
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
Directions:
Sift together flour and salt.
Add oil and water (start with half the water, then add more if needed), and mix well to form a soft dough.
Knead on a lightly floured surface, the wrap in plastic wrap and let rest for 30 minute.
While dough is resting, max all of the filling ingredients together.
Set aside.
Roll out dough to desired thickness.
Cut into 5 in circles.
Place 1 tsp filling onto each circle.
Fold dough over filling to form a packet, pressing edges to seal.
Lightly fry dumplings in a wok, in batches, until browned.
Add 1/2 c water to wok, cover, and steam for 5 minute.
If desired, garnish with green onions.
Serve with soy sauce for dipping.
Servings: 4
Time preparation: 50 min.
Time total: 75 min.