NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken thigh

1 large egg

0.13 cup tapioca starch

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tbsp coconut sugar

0.5 tbsp tamarind paste

1 cup water

2 whole bird's eye chilies

1 clove garlic

0.25 tsp sea salt

0.25 tsp avocado oil

0.5 cup cucumber

PREPARATION

• 1

  In a small saucepan, combine water, coconut sugar, tamarind paste, 1 clove of minced garlic, 2 bird's eye chilies, and 0.25 tsp sea salt.

• 2

  Simmer the sauce over medium heat for 10 minutes until slightly thickened, then strain through a fine-mesh sieve and set aside.

• 3

  In a large bowl, mix the ground chicken thigh, egg, 2 cloves of minced garlic, 0.5 tsp sea salt, and black pepper until well combined.

• 4

  Gradually fold in the tapioca starch until a workable dough forms that is no longer sticky to the touch.

• 5

  Shape the dough into small cylinders or discs using lightly floured hands to prevent sticking.

• 6

  Bring a large pot of water to a boil and drop the dumplings in, cooking until they float to the surface.

• 7

  Remove the dumplings with a slotted spoon and drain them well on a wire rack.

• 8

  Heat avocado oil in a non-stick skillet over medium-high heat and sear the dumplings until the skin is golden and crispy on all sides.

• 9

  Serve the warm empek-empek with the spicy vinegar sauce and fresh diced cucumber for a cooling crunch.