Chicken Dim Sums Recipe
Chicken Dim Sums are something that you shouldn€™t miss. You will be doing great injustice to your taste buds if you do miss this delicious treat. Use this excellent Chicken Dim Sums recipe and pamper your taste buds.
Ingredients
| STUFFING | ||
| Chicken | 200 Gram | |
| 2 tbsp very finely chopped onion | ||
| 1 tbsp chopped parsely or coriander | ||
| Carrot | 1/4 Cup (16 tbs), finley chopped | |
| 1/2 tsp ajinomoto | ||
| 1 tsp soya sauce | ||
| Oil | 2 Tablespoon | |
| DOUGH | ||
| Plain flour | 1 Cup (16 tbs) | |
| Oil | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| DIP SAUCE | ||
| 5 tbsp soya sauce | ||
| White vinegar | 2 Tablespoon | |
| 4 flakes garlic crushed to a paste | ||
| Chilli powder | 1/2 Teaspoon | |
| Tomato ketchup | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Sift maida with salt.
Add oil and knead with enough water to a stiff dough of rolling consistency, as that for puris.
Keep in a cool place covered with a damp cloth for 30 minutes.
Wash and strain the mince.
Press to squeeze out the excess water.
Add salt, pepper and oil and churn in a mixer grinder till the mince is very finely ground.
Add onion, carrot and parsley.
Keep stuffing aside.
Take out the dough and form small balls.
Roll out flat, as thin as possible into small rounds of 2 1/2" diameter.
Put some stuffing in the centre and make it into a balls.
Roll the ball between the hands to give it an elongated shape like a roll.
To steam, put them in idlis stands or a steamer & steam for 10 minutes.
Cool the dim sums.
Cut a slice from the top to expose the filling.
Dot with chilli sauce.
To prepare the dip sauce, mix all ingredients in a bowl.
Add oil and knead with enough water to a stiff dough of rolling consistency, as that for puris.
Keep in a cool place covered with a damp cloth for 30 minutes.
Wash and strain the mince.
Press to squeeze out the excess water.
Add salt, pepper and oil and churn in a mixer grinder till the mince is very finely ground.
Add onion, carrot and parsley.
Keep stuffing aside.
Take out the dough and form small balls.
Roll out flat, as thin as possible into small rounds of 2 1/2" diameter.
Put some stuffing in the centre and make it into a balls.
Roll the ball between the hands to give it an elongated shape like a roll.
To steam, put them in idlis stands or a steamer & steam for 10 minutes.
Cool the dim sums.
Cut a slice from the top to expose the filling.
Dot with chilli sauce.
To prepare the dip sauce, mix all ingredients in a bowl.
Chef
