September 9, 2021: These Chicken Dimsum are out of this world. Make it at home and overnight, you’ll be a rock star! And believe me when I say they’re just as delicious, if not more so. Chicken dimsums are one of those dishes that takes a little time to prepare but is well worth it in the end. What’s nire, this chicken dim sum is incredibly simple and adaptable.
If you’re making it for a special occasion, you can make the dim sum filling and dough ahead of time.
This way, on your D-day, it will be really quick and you won’t have to spend the entire time in the kitchen. Next day just fill them up and steam.
Stop cooking and feeding your loved ones the prevalent Chinese cuisine noodles and Schezwan thingies.
Come on, let’s make something simple, tasty, and unmistakably Chinese.
- Preparation – 30 Minutes
- Cooking – 20 Minutes
- Total Time – 50 Minutes
- Cuisine – Chinese
- Yields – 4 servings
Recipe: Chicken Dimsum
- All-purpose flour – 1 cup + extra for dusting
- Boiling water – ⅔ cup
- Salt to taste
- Chicken mince – 250 gm
- Light soy sauce -1 tbsp
- Carrot – 1 (small and finely minced)
- Garlic – 6 cloves (minced)
- Green onion – 2 (finely chopped)
- Leeks – 1 (finely chopped) (optional)
- Salt and pepper to taste
For dipping sauce
- Light soy sauce – 4 tbsp
- Red chillis – 2/3
- Sesame oil – ½ tsp
- Chopped spring onion greens – 1 tbsp
- First make the dough. In a large bowl mix the flour and salt. Now add boiling water gradually and start mixing it using a wooden spoon.
- When the dough becomes cool enough to handle, start kneading it by hand. Add some dry flour if it gets sticky and continue kneading until it becomes soft.
- Cover it with a damp kitchen towel and keep it aside for 30 minutes.
- Next prepare the filling. Add chicken mince, chopped carrots, chopped leeks, minced garlic and chopped green onion in a large bowl and mix them together with a light hand. Season with soy sauce, salt and black pepper to taste. Mix well.
- Now it’s time to make the casing. Tip out the dough on a flat surface and knead it again. Take a small ball of dough of about 1 inch diameter. Roll it into a thin round disc of about 2 inches diameter and about ¼ centimeter thick. Make sure the casing is thin, else it will not cook thoroughly and will not let the chicken cook evenly.
- Now let’s stuff the chicken dimsum. Take about a tablespoon of the chicken filling and place the filling in the center of the disc. Now shape the dimsum by squeezing the sides of the dough disc.
- Once all the dimsums are shaped, steam them on medium heat for 15 to 20 minutes. Keep the steamer covered during steaming. (If you don’t have a steamer, boil water in a saucepan and place a stainless-steel sieve or colander over it. Cover the tiny holes of the sieve with some cabbage leaves and place the dim sums on top. Cover the dim sums with a dome-shaped lid and start steaming.)
- While the chicken dim sums are steaming, make the dipping sauce by mixing the light soy sauce, spring onion greens, finely chopped red chillis and sesame oil. Whisk them thoroughly and reserve until serving.
- After the chicken dim sums are thoroughly cooked (you can check by inserting a toothpick at the center of a dim sum and it should come out clean), take them out and garnish with greens of spring onions. Serve the hot chicken dim sum along with soy chilli dipping sauce.