Soupy Dumplings – Food Fusion - Pakistani's No 1 Quick Recipe Platform
Mouth watering soupy dumplings using unique techniques not so commonly seen. A perfect fusion that combines soup with dumplings to upgrade your tastebuds
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Cooking tools:
- Flat rectangular dish
- Pitcher
- Mixing bowl
- Fine-mesh sieve
- Plastic wrap
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Rolling pin
- Steamer pot
- Bamboo steamer
- Butter paper
- Saucepan
- Serving platter
- Stove
- Refrigerator
- Sifter
- Pastry brush
- Spoon
Ingredients
- Hot water 1 Cup
- Stock cube 1
- Gelatin powder 1 tbs
- Water 1-2 tbs
- Chicken qeema (Mince) fine 250g
- Hara pyaz (Spring onion) finely chopped ½ Cup
- Gajar (Carrot) finely chopped ¼ Cup
- Lehsan (Garlic) finely chopped ½ tbs
- Himalayan pink salt ½ tsp or to taste
- Kali mirch (Black pepper) crushed 1 tsp
- Soy sauce 1-2 tbs
- Til ka tel (Sesame oil) 1 tbs
- Soup jelly 1 Cup
- Maida (All-purpose flour) sifted 1 & ½ Cup
- Cornflour ½ Cup
- Water ¾ Cup or as required
- Water as required
- Hara pyaz (Spring onion) leaves chopped
- Cooking oil ½ Cup
- Lehsan (Garlic) chopped 4 tbs
- Lal mirch (Red chilli) crushed 3 tbs
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Soy sauce 3 tbs
- Sirka (Vinegar) 2 tbs
- Til ka tel (Sesame oil) 2 tbs
- Sugar powdered 1 tsp
- Til (Sesame seeds) 2 tsp
- Hara pyaz (Spring onion) leaves chopped 1-2 tbs
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