Pan-Fried Steamed Chicken Dumplings

In a large bowl, combine the all-purpose flour, cornflour, and salt. Mix well.

Gradually add hot water while mixing with a spoon until a soft, kneadable dough forms. Do not add all the water at once, as the dough might become too sticky. The total water used is 1/3 cup (80 ml).

Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. The dough should be soft and pliable.

Cover the dough with a lid or plastic wrap and let it rest for 20 minutes at room temperature to prevent drying.

Finely chop the chicken breast, green chili, onion, spring onion, carrot, and coriander leaves. You can use a food processor or a knife for this. Ensure the chicken is minced very finely.

In a bowl, combine the minced chicken, chopped vegetables, black pepper, and soy sauce. Mix well until all ingredients are evenly distributed.

Season the filling with salt to taste. Mix thoroughly to ensure the salt is evenly incorporated.

On a lightly floured surface, roll out the rested dough as thinly as possible. Use a rolling pin and a glass or cookie cutter to cut out small circles for the wrappers.

Place about 1-2 teaspoons of filling in the center of each dough circle. Moisten the edges of the wrapper with water and fold it in half, then pleat the edges to seal, creating a crescent shape.

Carefully shape each dumpling, ensuring the filling is enclosed and the edges are sealed tightly. You can create various pleats or folds as desired.

Fill a pot with water and bring it to a boil. Lightly brush the steamer basket with oil to prevent sticking.

Place the shaped dumplings in the prepared steamer basket, ensuring they do not touch each other. Arrange them in a single layer.

Cover the steamer and steam the dumplings for 15 minutes, or until the wrappers are translucent and the filling is cooked through.

Heat 1/2 tbsp (8 ml) of oil in a non-stick pan over medium-high heat. Add the steamed dumplings to the hot pan in a single layer.

Fry the dumplings for about 2-3 minutes until the bottoms are golden brown and crispy.

Carefully pour 1/2 cup (125 ml) of water into the pan, then immediately cover with a lid. Let the dumplings boil and steam for 4-5 minutes, or until the water has evaporated and the dumplings are cooked through.

Remove the lid and continue to cook for another 1-2 minutes to ensure the bottoms are crispy. Flip them over to lightly brown the other side if desired.

In a small bowl, combine the fried garlic and ginger from the pan (strained), chili flakes, chopped spring onion, sesame seeds, soy sauce, vinegar, sesame oil, sugar, salt, and tomato ketchup. Mix well.

Arrange the pan-fried dumplings on a serving plate. Drizzle generously with the prepared spicy sauce.

Serve immediately with extra tomato ketchup or the spicy sauce on the side.