Chicken And Coriander Dumplings Food

CHICKEN AND CORIANDER DUMPLINGS

Steps:

• Roughly chop coriander leaves and 2 roots.
• Blend i food processor with mince,sauces and garlic till smooth.
• Add coconut milk, process till smooth.
• Spoon mixture into mini mufin tins.
• Bake in moderate oven 180 C for about 30 minutes till firm to touch.

CHICKPEA AND CORIANDER DUMPLINGS (GARBANZO AND CILANTRO)

Steps:

• Roughly chop the chickpeas (I do this by hand because you want chopped chickpeas, not hummus :-) it takes no time at all with a mezzaluna).
• Mix the flour, vegetable suet, chickpeas, coriander and seasoning together.
• Add water and mix to form a soft dough; divide and shape the dumpling dough into 8 balls (it helps if you have slightly floury hands when shaping the dumplings).
• Place dumplings on the top of a part cooked soup, stew or casserole and return dish to the stove top or oven to finish cooking (see below).
• COOKING NOTES: for stove-top meals, place dumplings onto food 20 minutes before its finished cooking time, cover with a well fitting lid for remaining cooking time; for oven meals the dumplings will be happy sitting on food being cooked at 350F/180C for up to an hour, alternatively place dumplings onto food 30 minutes before finished cooking time, cover for 25 minutes, remove cover for last 5 minutes of cooking.