Saturday, July 30, 2011

Steamed Chicken Dim sums

There was some problem using blogger from my home computer. This post is therefore being posted from the clinic. I'll just jump to the recipe

For the filling
  • 250 g minced chicken
  • 5 spring onions finely chopped
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 1 tsp red chilli powder
  • salt to taste
For the wrapper
  • 3 cups plain flour
  • salt
  • 1 tbsp oil
  • water as needed
Mix all the ingredients for the wrapper and knead into a soft dough. Knead well for about ten to fifteen minutes. Cover the dough with a damp towel and let it rest for fifteen minutes.

For the filling, bring together all the ingredients and then zap them up for two minutes in a blender. This way the filling won't peep out of the wrapper.

Divide the dough into small balls about two centimeters in diameter. Apply dry plain flour on the dough balls and roll them out into flat round discs. The discs should be thin enough to let light pass through them.

Now spoon out the filling into the center of each wrapper. Imagine the wrapper, placed in front of you, to be a clock face. Start from the 8 o'clock position. Make folds into the edge of the wrapper and pinch each fold shut at the edge. Keep pleating till the entire circumference is done. Now bring the folds together in the center. (This is one of the easiest ways to make a dim sum).

Steam the dim sums on a greased perforated tray for about ten minutes.

Serve them hot with a sauce made by mixing soy sauce, oyster sauce, minced garlic, chilli oil and honey.

Happy Cooking!

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