sago chiken dumplings


small sago - 2 cup
warm water to soak
salt to taste

For Filling:

minced chicken breast - 1 cup
garlic - 2 flakes
coriander roots - 1 tbsp, chopped
pepper corns - 1 tsp
peanut oil - 2 tbsp
onion - � cup, minced
roated peanuts - � cup, crushed
fish sauce - 1 or 2 tbsp
palm sugar - 150 gm


Rinse sago and soak in just enough warm water to cover, till sago is soft enough to bind together.Mix in salt.Crush garlic, coriander roots and pepper corns together, till it is reduced to a paste.Heat oil, fry the ground paste till fragrant.Add onion and fry till brown.Add chicken and fry till it is cooked and all the moisture is absorbed.Add palm sugar and fish sauce and cook till almost dry.Cool the mixture and shape into round balls.Take lime size balls of sago mixture and stuff each ball with the chicken filling.Steam the dumplings till the sago is cooked and transparent about 20-30 mins.Brush the dumplings with garlic oil (Fry 1 Tbsp of finely chopped garlic in 3 Tbsp oil till dark brown).Serve hot.

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