CHICKEN DIM SUM
We got to visit a dim sum restaurant on a trip to NYC recently, and I fell in love with this stuff! It's basically a steamed dumpling with meat and veggies inside. This particular one is called Chicken Shu Mai. Pretty easy to make. If you don't have a steamer handy, you could also use egg roll wrappers and bake or fry these.
Provided by Jenn Visser
Categories Other Snacks
Time 35m
Number Of Ingredients 10
Steps:
- 1. Mix all ingredients in bowl.
- 2. Place about 1 tablespoon of meat mixture on each wonton wrapper, and bring all corners together in center. See photo above. It's easier to fold these with clean, dry hands.
- 3. Place dim sum in a bamboo steamer or whatever you have, making sure to space them a little bit apart or they will stick together.
- 4. Steam for about 15 minutes or until meat is cooked through. Serve with extra soy sauce for dipping if you like.
CHICKEN MEATBALL DIM SUM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 22
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.
CHICKEN DIM SUM STEAMED
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
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
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