Nepalese chicken dumplings with spinach and tomato yoghurt sauce

Ingredients

Method

1. 1Cut the boneless chicken thigh fillets into chunks. In the food processor, pulse with 15 g of the ginger, 2 garlic cloves, 0.5 tsp sea salt, 0.5 tsp chilli flakes and the black pepper until a coarse mince.
2. 2Boil a kettle, then wilt 250 g of the spinach in a colander over the stockpot for 1 minute. Squeeze it very dry, chop it, and mix it into the chicken with 70 g of the salad onions, finely sliced, and 15 g of the coriander. Cover and chill for 20 minutes.
3. 3Mix the plain flour with 0.25 tsp sea salt and about 180 ml cold water. Knead on the worktop for 5 minutes until smooth, then cover and rest for 20 minutes.
4. 4Divide the dough into 28 pieces. Roll each into a thin round with the rolling pin. Put a heaped teaspoon of filling in the centre, pleat and pinch the edge shut by hand, and set the dumplings on a floured tray.
5. 5Chop the salad tomatoes. In the non-stick frying pan, cook them with 8 g of the ginger and 1 garlic clove over medium heat for 8–10 minutes until they collapse. Mash, then take the pan off the heat and stir in the Lancashire Farm Greek Style Natural Yogurt and 0.5 tsp sea salt.
6. 6Bring water to a boil in the stockpot, set the bamboo steamer over it, and steam the dumplings in batches for 14 minutes. They are done at 74°C in the centre, or when the filling is no longer pink and the wrapper looks glossy.
7. 7While they steam, wilt the remaining 150 g spinach in the frying pan with a splash of water until just collapsed, then pile it onto a warm plate.
8. 8Heat the rapeseed oil in the wok until it shimmers. Add the remaining 7 g ginger, 1 garlic clove, 30 g salad onions and 1 tsp chilli flakes, sizzle for 20 seconds, then pour the oil into a small bowl.
9. 9Taste before serving and add a little more salt if it needs it.
10. 10Sit the dumplings on the spinach. Spoon over the tomato yoghurt sauce and the hot oil, scatter the remaining 5 g coriander, and serve at once.