Steamed Chicken Dumplings || Chicken Ada || Instant Pot Chicken Dumplings (Paleo, AIP)
 
Prep time
Cook time
Total time
 
Serves: 3-4
RecipeIngredients
For making the dough:
  • 1 cup cassava flour
  • ¼ tsp sea salt
  • About ¾ cup room temperature water
  • 1 tbsp coconut oil, melted
For the chicken stuffing:
  • 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
RecipeInstructions
For making the dough:
  1. 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.
For making the stuffing:
  1. 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.
Making dumplings:
  1. Divide dough into 10-16 pieces. (10 if you are making empanada shape and 16 if you are going to make round)
  2. 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.
  3. 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.
  4. 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.
  5. 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)
  6. 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.
  7. Press Pressure Cook and change time to 10 mins.
  8. Release Pressure or let pressure release naturally and carefully get the dumpling packets out (they will be hot so be careful!)
Recipe by Cook2Nourish at https://cook2nourish.com/2019/08/steamed-chicken-dumplings-chicken-ada-instant-pot-chicken-dumplings-paleo-aip.html