A delightful take on traditional Tibetan dumplings, perfect for a flavorful meal.
Combine the flour and water in a mixing bowl to form a dough.
Knead the dough until smooth and elastic for the best texture.
Cover the dough and let it rest for 30 minutes.
Resting allows the gluten to relax, making the dough easier to roll.
Mix the ground chicken, onion, garlic, ginger, soy sauce, salt, and pepper in a bowl.
Ensure the filling is well combined for even flavor distribution.
Divide the dough into small portions and roll each into a thin circle.
Use a lightly floured surface to prevent sticking.
Place a spoonful of filling in the center of each dough circle and seal the edges.
Pinch the edges firmly to ensure they stay sealed during cooking.
Arrange the dumplings in a steamer and steam over boiling water for 15 minutes.
Leave space between dumplings to prevent sticking.
Serve the dumplings hot with your favorite dipping sauce.
Garnish with chopped green onions for added flavor and presentation.
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