Chicken dumplings with carrots and celery leaves

Ingredients for 4 servings:

• 200 g minced poultry
• 1 m.-sized eggs
• 4 medium-sized garlic cloves, fresh
• 1 small carrot(s)
• 2 tbsp celery leaves, fresh or frozen
• 4 tbsp, heaped tapioca flour
• 1 pinch of mace
• 1 tsp baking powder
• 1 tsp white pepper, freshly ground
• 6 g instant chicken broth
• 1 pinch(s) of sugar
• 1 ½ liters of water
• 20 g instant chicken broth
• Celery leaves
• flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Bakso Ayam Wortel ala Warung Bakso. A recipe from Bali, Indonesia.

Place the minced chicken in a mixing bowl. Wash the carrot and trim both ends. Peel the carrot and finely grate it. Press the garlic cloves. Finely chop the celery leaves. Crack the egg and knead it with all the other ingredients to form a dough. If the dough is too thin for making dumplings, add a little more tapioca flour. Form the mixture into walnut-sized dumplings, either by hand or using two teaspoons. Add the dumplings to the hot soup broth and simmer for about 10 minutes. If they float to the top, they are not quite done; they need to double in size. Ayam Bakso is not only found in the soup of the same name (see my recipes), but is also a popular ingredient in a whole range of chicken dishes.