Recipes: Kowloon Spicy Chicken Dumplings and Prawn Hargao from Mamagoto, Kolkata

Asian fine diner Mamagoto, Kolkata, shares two recipes from its revamped menu consisting of Asian street food

Interiors of Mamagoto, Kolkata

Published on:

01 Oct 2018, 6:30 pm

Updated on:

02 Oct 2018, 3:39 pm

3 min read

Mamagoto, a fusion Pan Asian Cafe with a quirky decor offers a blend of inspiration from the Asian street cuisine. The revamped menu includes a variety of fresh seasonal salads, dumplings from popular Asian towns and tasty baos served with well-balanced beverages.

This exciting new menu features quirky presentations, innovative flavours, and an unforgettable dining experience curated by Chef Janti Dugal. Vegetarians must bite into the delectable Imperial Treasure Veg Dumplings, Turnip Cake, Kohima Street Veg Wantons, wholesome Japan’s Hiker Salad and mouth-watering Crispy Mushroom Bao. Non- Vegetarians will find retreat in the delightful Kowloon Spicy Chicken Dumplings, Prawns Hargao, Kohima Street Chicken Wantons and the juicy Lamb Bulgogi Bao.

For those who will miss the fare, we bring you two recipes from the menu. Cook them and enjoy Asian cuisine in the comforts of your home.

Kowloon Spicy Chicken Dumpling

Kowloon Spicy Chicken Dumpling

Ingredients:

Chicken cube filling: 58 gm

Water chestnut, chopped: 4 gm

Lemon grass: 2 gm

Lemon leaf: 2 gm

Tabasco: 2 gm

Spring onion: 3 gm

Chopped chillies: 2 gm

Salt: 1.5 gm

Sugar: 6 gm

Broth powder: 8 gm

White pepper: 1 gm

Chicken filling:

Ingredients:

Raw chicken cut into cubes, salt, potato starch, white pepper, sugar, water, sesame oil, ginger juice.

Method: Clean the raw chicken properly and cut into cubes.Add salt, white pepper and potato starch and knead the mix well. Add sugar and water and knead for another 10-15 minutes till it turns soft. Add sesame oil and mix well. You can store this in the freezer under -18C for a week.

For dumpling preparation:

Thaw stored chicken filling overnight in the freezer. Add seasoning to the thawed chicken filling. Use the prepared fillings to make the dumplings. You can store the leftover filling in the freezer for a couple of days.

For dumpling dough:

Ingredients:

Potato starch 70 gm, wheat starch 100 gm, hot boiling water 170 ml, oil 5 ml . Weigh potato starch and wheat starch in a clean bowl and add hot boiling and mix them well. Knead the dough till it reaches a soft consistency.

Prawns Hargao

Prawns Hargao

Ingredients:

Prawns 21-25 clean and de-veined: 75 gm

Bamboo shoots: 8 gm

Duck oil: 4 ml

Salt: 2 gm

Sugar: 4 gm

Broth powder: 4 gm

Potato starch: 1.2 gm

Prawn filling:

Ingredients:

Raw prawn:520 gm

Salt 5.5 gm

Potato starch: 3.5 gm

White pepper: .4 gm

Chicken broth powder: 9.5 gm

Sugar: 10 gm

Sesame oil: 5 ml

Add potato starch to prawns and knead well till soft for 10-15 minutes. Add chicken broth and sugar and mix well and then add white pepper. Add suck oil, then sesame oil and ix well. Store in chiller.

For dumpling preparation:Thaw stored chicken filling overnight in the chiller. Add seasoning to the filling and make dumplings

For Hargao dough: Potato starch 70 gm, wheat starch 100 gm, hot boiling water 170 ml, oil 5 ml. Weigh potato starch and wheat starch in a clean bowl and add hot boiling and mix them well. Knead the dough till it reaches a soft consistency.

For chive water: Blend 250 gm chives with 400 ml water. Strain the juice. Warm chive water and add flour to make dough.

Mamagoto