Ada is a traditional keralan food where different kinds of stuffings are stuffed inside a rice flour dough and then steamed by wrapping them in banana leaves! As a kid, I loved the ‘Adas’ with the sweet coconut fillings. Yum! I have made a sweet potato version of these sweet coconut filling dumplings which you can try too! And although the ‘sweet filling’ Adas are the ones that are most commonly made, savory ones like chicken or shrimp filling ones are also made for special oocasions!
I have been meaning to try making a Paleo version for the longest of times! I finally tried it a couple weeks ago and they came out pretty good! The first time I made these, I made them in the shape of empanadas or half-moons and later thought of making them into round shapes too. So next time I made them into a round shape like a chinese dumpling (one that you might make using a dumpling wrapper ). I also steamed them in the Instant Pot so that is a great option for steaming dumplings in general! Watch my step wise video to see how I do it!
Regarding the chicken stuffing, I used ground chicken to make it using the same spices that I use in my chicken seekh kabab recipe. I first cooked the filling and then stuffed it into the dough. The second time I made it using left over kebabs that I had already made before. All you have to do is to break the kebabs into small pieces (use your hands or you can use a food processor or chopper). I know the traditional chinese dumplings are made using uncooked chicken mixture so I am guessing you could do that too here but haven’t tried it yet. Since I add onions in my filling, I like to cook it before hand.
OK so let’s get to the recipe! Please watch my video to see step wise directions before you try the recipe! Let me know how you like this recipe if you try making it! Have a beautiful summer!
- 1 cup cassava flour
- ¼ tsp sea salt
- About ¾ cup room temperature water
- 1 tbsp coconut oil, melted
- Make stuffing as below or use left over chicken kebabs chopped up into tiny pieces
- ½ lb ground chicken
- ½ of a medium red onion, chopped fine
- 2 tsp fresh ginger grated or finely chopped
- 2 tsp garlic finely chopped
- 2 tbsp fresh cilantro chopped fine
- ½ tsp sea salt
- ¼ tsp turmeric
- ¼ tsp kashmiri chilli powder (omit for AIP version)
- ¼ tsp garam masala (use ¼ tsp cinnamon for AIP version)
- 1 tbsp olive oil
- extra 1 tbsp olive oil for cooking
- In a large mixing bowl, add the flour, salt and the water slowly in divided portions, mixing the dough with your hands. When all of the water is used, your dough should be formed. If it still looks dry, add a tbsp or more of additional water. Then add the coconut oil and mix to form a smooth dough. Cover the bowl and keep it aside.
- Mix all the stuffing ingredients in a bowl and then heat a stainless steel skillet or a non stick pan. Add a tbsp of olive oil and when hot, add the chicken mixture into the pan. Cook on medium for about 2-3 mins and as the meat starts to change color start stirring the mixture using a spatula to ensure even cooking and no scorching. After a couple more mins, the mixture will start to ooze water and so at that point turn heat to low and cook uncovered until all the water evaporates off (about 5-7 mins). Turn heat off and let cool before using it to stuff dumplings.
- Divide dough into 10-16 pieces. (10 if you are making empanada shape and 16 if you are going to make round)
- Take a portion of the dough on to a parchment paper and pat to form a round shape ( about 3 inches in dia for an empanada or Ada) or about 2 inches dia for a dumpling.
- For empanada/Ada shape, place 1 tbsp of stuffing onto one half of the circle and then cover with the other half sealing the edges of the dough by pressing them with your fingers to form seal.
- For dumpling shapes, place ½ tbsp of stuffing onto center of the circle and then bring the edges of the circle towards the center on the top pressing them with your fingers to form a seal.
- Place 4-6 dumplings on to a 10 inches by 12 inches parchment rectangle and then fold the parchment to form a packet (watch video to see how I do this)
- To steam the dumplings, in an Instant Pot, place a steamer stand on the bottom and add 1½ cups of water . then place a steamer insert inside on top of the stand. Now place the dumpling packets (only 1 or 2 at a time) on it . Place the lid of the IP and make sure the valve is at sealing position.
- Press Pressure Cook and change time to 10 mins.
- Release Pressure or let pressure release naturally and carefully get the dumpling packets out (they will be hot so be careful!)
[…] Instant Pot Steamed Chicken Dumplings from Cook 2 Nourish follow AIP notes […]