Mujuji with Walnut Sauce

Ingredients

• For the dumplings: For the dumplings:
• 500g (1.1 lb) ground chicken 500g (1.1 lb) ground chicken
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste
• 1 package of dumpling wrappers 1 package of dumpling wrappers
• For the walnut sauce: For the walnut sauce:
• 200g (7 oz) walnuts, toasted 200g (7 oz) walnuts, toasted
• 2 cloves of garlic 2 cloves of garlic
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground fenugreek 1 teaspoon ground fenugreek
• 1 tablespoon white wine vinegar 1 tablespoon white wine vinegar
• Salt to taste Salt to taste
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 4g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the ground chicken, chopped onion, minced garlic, parsley, dill, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place a spoonful of the chicken mixture in the center. Fold the wrapper in half and seal the edges by pressing firmly. Repeat with the remaining wrappers and filling.
3. 3.
   In a large pot of boiling water, cook the dumplings for about 8-10 minutes, or until they float to the surface. Remove them from the water using a slotted spoon and set aside.
4. 4.
   To prepare the walnut sauce, place the toasted walnuts, garlic, ground coriander, ground fenugreek, white wine vinegar, and salt in a blender or food processor. Blend until you achieve a smooth and creamy consistency. If needed, add water gradually to thin out the sauce.
5. 5.
   Transfer the walnut sauce to a saucepan and heat gently over low heat until warmed through.
6. 6.
   Serve the cooked dumplings with a generous drizzle of the walnut sauce. Garnish with additional chopped parsley or dill, if desired.

Treat your ingredients with care...

• Walnuts — Toast the walnuts in a dry skillet over medium heat until they become fragrant and slightly golden. This will enhance their flavor and add a nice crunch to the sauce.

Tips & Tricks

• If you prefer a smoother texture for the walnut sauce, you can strain it through a fine-mesh sieve after blending.
• To make the dumplings more flavorful, you can add a pinch of ground cinnamon or ground cloves to the chicken mixture.
• Serve Mujuji as an appetizer or as a main course accompanied by a fresh salad or steamed vegetables.

Serving advice

Serve the Mujuji dumplings hot, with the walnut sauce generously poured over them. Garnish with a sprinkle of chopped parsley or dill for an added touch of freshness.

Presentation advice

Arrange the cooked dumplings on a serving platter and drizzle the walnut sauce over them, allowing it to pool around the dumplings. Sprinkle some chopped parsley or dill on top for a pop of color. Serve with a side of fresh herbs for garnishing.