Thai Style Bird Shaped Dumplings (จีบไทยตัวนก)
Today recipe is Thai Style Bird Shaped Dumplings (จีบไทยตัวนก). These adorable dumplings are more than cute -- they are absolutely delicious. The dumpling is soft and light while the stuffing is rich, juicy with an exotic aroma. Most Thai people love dumplings, especially those with beautiful shape likes Chor Muang or these bird shaped dumplings. They are tasty and healthy and are the pretty snack that will rise to any occasion.
There is no frozen Thai style dumplings entered Japan market at this moment and I have been craving for these tasty dumplings for a long time. So yesterday I decided to attempt it at home and enjoyed this wonderful snack with my family. I speak from experience, making these adorable dumplings is not as difficult as it looks. With a small tong, you can whip them up pretty fast.
It is best to enjoy these dumplings piping hot but having them at room temperature is just as good. Even after several hours, the dumplings would not get hard and doughy. (This is based from the assumption that the temperature in your kitchen is about 22-26 °C. If it is colder where you are, keep the dumplings in the steamer and reheat them before serving. )So you can make these dumplings ahead to surprise your quests. These dumplings taste and look oh-so-good that no one would not be able to resist having a few of them in their mouth.
Below is my Thai Style Bird Shaped Dumplings recipe.
for the filling
70 grams minced chicken
5 black peppercorns
1 clove Chinese garlic
10 coriander seeds
1 tablespoon tapioca starch
50 cc. water
2 tablespoon fish sauce
3 tablespoon sugar
1 tablespoon vegetable oil
for the dumpling
1/2 cup rice flour
1/3 cup tapioca starch + some for kneading (แป้งมัน)
2 tablespoon arrowroot flour (แป้งท้าวยายม่อม)
200 cc. water
2 tablespoon vegetable oil
some carrots and black sesame seed for face detail
1. Pound the coriander seeds, black peppercorns and Chinese garlic until you get a smooth paste.
2. Heat the pan with vegetable oil, add in the paste from step 1. Cook until it is fragrant, add in minced chicken, use a spatula to break it into small pieces. Season with sugar and fish sauce. (It looks like I use a lot of sugar and fish sauce, but this is exactly the right amount.) Mix the tapioca starch with water, add it to the pan.
3. Cook until the chicken is cooked and almost all the water evaporates. Dish out, set aside.
4. In the mixing bowl, mix all the dumping ingredient. With the double boiler, cook the mixture until it become opaque and noticeably thick, remove from heat. Don't worry if it doesn't cooked through, the dough will be cooked after steaming.
4. Knead the mixture from step 4 until it forms a smooth elastic dough that doesn't stick to your hands.
5. Cover the dough with cling film to prevent from drying out. Then pick up the dough and roll into a small ball (of the size of a golf ball). Pat the ball into a small cake. Place a teaspoonful of stuffing at the center, pinch edges together to enclose. Then form it into a bird shape.
Now the fun begins!
6. With a small tong, give your bird dumpling some cute detail at the body. It is much prettier now, doesn't it.
7. Give the birds the face details, then line them on the flour-sprinkle surface.
8. Steam the dumplings for 8-10 minutes. Dish out, serve hot.