A respectful nod to the iconic dish from Delhi with spices like coriander, paprika, and amchur? Green mango?! I didn’t want to use a lot of yogurt in the dish, so to create a tangy flavour and also add a little heat, I used amchur and pickled mangos! I hope you enjoy this cultural love child I’ve created for your taste buds.
Chicken, spices, onion, garlic, scallions, green mango, cabbage, flour, vinegar, butter, eggs, water
Cook from frozen do not defrost. Meat dumplings are raw and need to be cooked through. Do not pull dumps apart, the dough will break. Cook as instructed and they will separate when they are cooked. Eat it with your favourite noodles, vegetables, or ponzu.
Boiling Prep Time: 7-10 mins
- Bring a pot of water to a rolling boil on high heat.
- Drop the dumps and stir. Don’t let them stick to the bottom of the pot.
- Turn the heat down to medium heat and gently simmer for 4-5 mins. Rapid or a rolling boil will break them.
- Scoop and drain off all excess water.