DETOX FRIENDLY CURRIED CHICKEN DUMPLINGS (gluten free, dairy free, egg free)

My bestie recently moved to Bali where she has been learning how to make local delicacies, including spiced chicken steamed in banana leaves. I was nearing the end of my liver detox when I got inspired to make a version of my own and wanted to create something that could be enjoyed while still supporting my cleanse. Instead of banana leaves I opted for collard greens tucked into a brown rice wrapper, which holds everything together nicely and creates a very satisfying gluten-free dumpling experience. If you’ve never used brown rice wrappers before, don’t be intimidated! You’ll get the hang of it after a couple of tries. To make these dumplings grain free, use a whole collard green to wrap the filling and omit the rice wrapper. If you are making these outside of a cleanse, I recommend using ground chicken thighs for a more flavorful experience, though they are delicious either way!



INGREDIENTS

Filling:

1 lb organic ground chicken breast

1/4 c finely chopped white or red onion

1/2 c finely chopped red cabbage

2 tbsp finely chopped green onion

1/4 c chopped cilantro (gently packed)

1 tbsp finely chopped dill

2 tsp finely chopped Thai basil

2 tsp crushed ginger

2 tsp crushed garlic

1 tsp finely minced jalapeño (remove seeds and pith to reduce heat)

zest of one lemon

1 tbsp lemon juice

2 tsp curry powder

3 tbsp coconut aminos

1 tsp fine sea salt or Himalayan pink salt

1/8 tsp cayenne (optional)



Collard greens

Brown rice wrappers

Steamer basket and a pot with a tight fitting lid

Parchment paper (if using rice wrappers)



Mix all of the filling ingredients together in a medium sized mixing bowl and set aside.

Wash the collard green leaves and pat dry. Use a knife to cut down the middle of the leaf, removing the tough rib (one cut on each side of the rib). Cut each half in half again, horizontally, so that you have a square. If the leaves are small you can leave each half whole. You’ll use one piece of collard green for each dumpling.

Prepare your steamer basket by cutting pieces of parchment paper to line the bottom of the basket so that the dumplings don’t stick (if using rice wrappers).

While you are wrapping the dumplings, boil a few inches of water in a pot that fits your steamer basket so that it’s ready to go when you’re ready to steam the dumplings.

To wrap the dumplings:

  1. Place a large piece of parchment paper on your kitchen counter for assembling the dumplings.

  2. Dip one rice paper wrapper in a large bowl of warm water for 10-15 seconds until it’s just pliable.

  3. Remove from the water and let any excess water drip off.

  4. Place the wrapper flat on the parchment.

  5. Put a piece of collard green in the middle of the rice wrapper.

  6. Place 2 tablespoons of filling in the middle of the piece of collard green.

  7. Wrap up the dumpling by folding each side into the middle and over the filling. You want the dumplings to be snug, but don’t pull so tight that you tear the wrapper. If you do, don’t despair! Just use another wrapper until you get the hang of it.

  8. Place the wrapped dumplings in the steamer basket lined with parchment paper, taking care that they don’t touch (they’ll stick together).

  9. Place the steamer basket in the prepared pot, cover tightly and steam for 5-6 minutes.

  10. Remove basket from the pot and allow to cool for 5 minutes before handling the dumplings.

Enjoy!





Fauzia Morgan