Chicken Dimsums Recipe - Steamed Chicken Dumplings
Chicken Dimsums Recipe is this delicious dimsum appetizer filled with spiced chicken stuffings surely steals the show on the dinner table that can be served as an appetizer or just as an evening snack during the winters and monsoons.
We all love Dimsums! The delicious appetizers filled with yummy stuffings surely steals the show on the dinner table. They are easy to make and requires few ingredients. The spiced Chicken stuffing makes it even more delicious.
Serve these delectable Chicken Dimsums for your house parties or carry them for your pot luck get togethers.
Serve Chicken Dimsums along with Sichuan Style Bird Eye Chilli Sauce or any other chutney of your choice.
If you like this recipe, you can also try other Asian recipes such as
20 M
20 M
40 M
4 Servings
Ingredients
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For the filling
- 250 grams Chicken , minced
- 2 Spring Onion (Bulb & Greens) , finely chopped
- 7 cloves Garlic , minced
- 1/2 tablespoon Soy sauce
- Salt , to taste For the Dough
- 1 cup All Purpose Flour (Maida)
- Cooking oil , as required
- Salt , to taste
How to make Chicken Dimsums Recipe - Steamed Chicken Dumplings
To begin making the Chicken Dimsums recipe,
Now in order to make dim sum wrappers, take all purpose flour, add 1 tablespoon oil, salt and little bit of water and knead it with your hands till it becomes smooth. It should not stick to your hands. Cover the dough with a wet kitchen towel and keep it aside.
Heat a saucepan with oil over a medium heat, add chopped garlic and saute till it softens. Add in minced chicken, salt , soy sauce and spring onions and cook until the chicken is slightly tender.
Switch off the heat and allow the filling to rest for a while.
Next step is to make the dimsums, so divide the dough into 15 equal pieces. Take one piece out and cover rest with the kitchen towel.
Use a rolling pin to make a small circular disc from the dough. Use some dry flour while rolling otherwise it might stick to rolling pin.
Now place this disc on your hands and put a small portion of minced chicken in between the disc. Make sure not to overfill.
Now use your fingers tips and dab water on the half outer edge of the disc.
Now now gently pull the other dry half of the disc and place the dry edge over the wet portion.
Gently press with your fingers so that it gets sealed properly. Now it will start looking like an empanada and in the next step we will give another fold from between so that both corner meet and we seal them again using water.
Place it in an oiled plate and cover it with wet kitchen towel.
Follow same procedure for making rest of the dimsums and place them in a properly oiled steamer and cook for about 20 minutes or till the the becomes the outer covering of the dimsums start looking translucent.
Serve Chicken Dimsums along with Sichuan Style Bird Eye Chilli Sauce or any other sauce/chutney of your choice.
Garima Gautam
I am from northern India and currently living in New Delhi India.I came to Delhi in 2007 and started living alone since 2009.That was year which embarked my cooking journey.Tired of eating out, I started my food experiments.. some of which were a hit and some were an utter disaster. I feel food brings friends and family together..brings back memories .. it is love made visible..
