Delicious dumpling recipes

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Baked tandoori chicken pierogies with chutney and raita

By The Social  |   September 26, 2014 

In celebration of Lainey's birthday, food expert Camille Moore stopped by with four equally delicious kinds of dumplings – Lainey's favourite food. From pierogies to pot stickers, Lainey was treated to a birthday dumpling feast – while laying in bed and in her PJs, of course.

Here are four dumpling recipes from Camille, all Lainey approved!

 

*Makes approximately 25-30 pierogies

By The Social  |   September 26, 2014

Ingredients

Dough:

• 3 cups all-purpose flour
• 1 tsp sea salt
• 1 egg, size large, beaten
• ¾ cup water, approximately
• 4 tbsp oil

Tandoori chicken:

• 2 chicken breasts, boneless & skinless, cubed
• 1 onion, sliced
• 1 cup plain yogurt, full fat
• 4 tbsp tandoori masala (check if your spice blend has salt, add some if it doesn’t)
• ½ tsp dark brown sugar
• 4 tbsp butter, room temperature

Raita:

• ½ English cucumber, unpeeled, grated on large holes
• ¼ tsp sea salt
• 1 ½ cup yogurt, plain, full fat
• 1 tbsp dill, fresh, chopped
• 1 tbsp lemon juice, freshly squeezed
• 1 pinch cumin

Chutney:

• Your favourite store-bought brand (mine is Sharwood’s Major Grey mango chutney)
• 1 Egg, size large, beaten (for sealing the pierogies)
• Oil (for brushing the pierogies before baking)

Directions

• Preheat oven to 375 degrees F.
• In a small bowl, stir the grated cucumber with the salt and allow to rest 15 minutes to draw out the liquid.  Transfer to a kitchen towel, wrap tightly, and squeeze to extract the liquid.  Discard the cucumber water.  Add cucumber and remaining raita ingredients to the same bowl and stir to combine.  Set aside in the fridge until service.
• For the dough, whisk the flour and salt to combine in a medium-sized bowl.  In a separate smaller bowl, beat the egg with the water and oil.  Add to the flour mixture and stir with a wooden spoon to combine and create a soft, but not sticky, dough.  Add more water by the tablespoon if needed, up to two tablespoons.  
• Turn dough out onto a lightly floured surface and knead until smooth (about 10-12 times).  Divide dough in half, cover with plastic wrap, and allow to rest 30 minutes (which is just enough time to bake the chicken).  
• In a large bowl, add the chicken with the onions, yogurt, masala and brown sugar.  Stir to combine.   Transfer to a parchment lined tray and bake until cooked through, about 25-30 minutes.  Allow to cool slightly before adding to a food processor (rendered cooking juices and all) and pulsing to chop.  Stir in the butter. 
• Using one half of the dough at a time and keeping the remaining portion covered, roll out on a lightly floured surface to ¼ inch thickness. Cut into 3-inch circles using an upturned glass or cookie cutter.  Place ½ tablespoon of the filling onto each round.   Using your finger, lightly moisten half of the round with the beaten egg; fold dough over the filling and press to seal.  Press the sealed edges with a fork.
• Brush each pierogi with oil and bake in a 375 degrees F oven until golden brown.  Serve hot with the raita and chutney.  
• Enjoy!