Chicken Dim Sum Recipes

CHICKEN DIM SUM STEAMED

Chicken Dim Sum Steamed image

Make and share this Chicken Dim Sum Steamed recipe from Food.com.

Provided by Girl from India

Categories Chicken

Time 1h30m

Yield 24 Dim sums, 24 serving(s)

Number Of Ingredients 17

Ingredients

2 cups flour (250 g)
3/4 cup hot water
salt
2 cups ground chicken (250 g)
2 tablespoons chopped spring onions (30 g)
1 onion, chopped (50 g)
1 teaspoon oyster sauce
3 -5 drops sesame oil
salt and pepper
1 tablespoon oil
2 ripe tomatoes (80 g)
1 fresh red chili pepper, chopped (5 g)
4 garlic cloves, chopped
1/2 teaspoon cumin powder
2 tablespoons coriander leaves, finely chopped
2 teaspoons lime juice
salt

Steps:

Make a stiff dough with the salt and very hot water and keep aside to rest for an hour.
Saute the onions in a little oil and add the rest of the filling ingredients.
Saute till the chicken is pinkish brown.
To prepare the coriander salsa: Blanch the tomatoes in boiling water, then peel and deseed.
Chop finely and mix with the chopped red chilli, garlic, cumin powder and coriander leaves.
Add lime juice and salt to taste.
To assemble: Divide the dough into 24 parts, and roll each portion into thin circles.
Place the chicken filling in the centre and shape the dimsum using your hands.
Bring all the sides together and shape it like a pouch.
This is how I do it.
I also shape them into squares and seal from the sides.
YOu can use your own methods or even use ready wonton skins for this recipe.
Steam for 10 to 15 minutes and serve hot with the coriander salsa.

Nutrition Facts : Calories 53.4, Fat 1.2, SaturatedFat 0.2, Sodium 39.4, Carbohydrate 9.4, Fiber 0.5, Sugar 0.6, Protein 1.3

CHICKEN MEATBALL DIM SUM

Chicken Meatball Dim Sum image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 22

Ingredients

4 egg whites
1/2 teaspoon wheat starch
1/4 teaspoon salt
1/16 teaspoon white pepper
Vegetable oil
1/2 pound boneless, skinless chicken breast, chopped fine
6 (31 to 35 shrimp per pound size) shrimp, peeled, chopped fine
4 pieces black mushroom, chopped fine
1 ounce back fat, chopped fine
1/3 piece scallions, chopped fine
2 pieces cilantro, minced
8 pieces water chestnut, chopped fine
1/8 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon sesame oil
1 to 1/2 teaspoon oyster sauce
Cilantro sprigs
1/2 cup chicken broth or water
1 egg white
1 tablespoon all-purpose flour
Pinch salt
Virginia ham slice, dried and ground into a powder or crumbled hard boiled egg yolk mixed with kosher salt, for decoration

Steps:

To make egg white pancakes: Lightly beat egg whites with wheat starch, salt, and pepper until well combined. Heat a nonstick saute pan over medium-high heat. Add some oil and heat. Pour 2 teaspoons of the mixture into the pan, spreading it out into a shape of a circle, while making sure it is as thin as a piece of paper. Repeat with all of the batter.
In the bowl of a food processor, combine chicken, shrimp, mushrooms, fat, scallions, cilantro, water chestnut, white pepper, salt, sesame oil, and oyster sauce. Pulse until all the ingredients are chopped. Remove the leaves from several cilantro sprigs. Blanch sprigs in boiling water for 15 to 30 seconds to soften enough to be able to tie into a knot.
To make dim sum: Lay out an egg white pancake. Add some of the chicken meatball filling. Fold the pancake around the filling and tie the opening with the softened cilantro. Trim the top of the dumpling. Put the dumplings into a steamer, and cook for about 5 to 10 minutes.
Egg white sauce: heat the water and add the egg white, stirring vigorously, add 1 tablespoon flour and season with salt.
Garnish the dumplings with ground dried Virginia ham or crumbled hard-boiled egg yolk mixed with kosher salt and some egg white sauce.

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