This Chinese delicacy will make you his rock-star over a night. Chicken dim sum is a Chinese dish mostly ordered in restaurants on date nights and special occasions, they say this simple but classy dish will lighten up the mood.
Dim sums need some practice, especially making the casing with ideal thickness. It should be thin enough so that it cooks well during the steaming process and at the same time the thickness should be good enough so that it doesn’t fall apart once filled. You will get that balance once you start.
For the casing –
• All-purpose flour – 1 cup + extra for dusting
• Boiling water – ? cup
• Salt to taste
For the filling
• Chicken mince – 250 gm
• Light soy sauce -1 tbsp
• Carrot – 1, small, finely minced
• Garlic – 6 cloves, minced
• Green onion – 2, finely chopped
• Leeks – 1, finely chopped (optional)
• Salt and pepper to taste
• Light soy sauce – 4 tbsp
• Red chillies – 2 – 3
• Sesame oil – ½ tsp
• Chopped spring onion greens – 1 tbsp
• 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, start blending it with hand. Add some dry flour if it gets sticky and continues blending until it becomes soft.
• Cover it with a kitchen towel and keep it for 30 minutes.
For 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. Take the dough and knead it again. Take small ball of dough of about 1 inch diameter. Roll it into a thin round disc of about 2 inches diameter and about ¼ centimetre 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 dim sum. Take about a tablespoon of the chicken filling and place the filling in the centre of the disc. Now shape the dim sum by squeezing the sides of dough disc.
• Once all the dim sums 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 sauce pan and place a stainless steel sieve or colander over it. Cover the sieve with some cabbage leaves and place the dim sums on top. Cover with a lid and start steaming.)
For the dipping sauce by
• Mix the light soy sauce, spring greens, finely chopped red chillies and sesame oil. Whisk them thoroughly and reserve until serving.
• After the dim sums are thoroughly cooked, take them out and garnish with greens of spring onions.
Serve the hot chicken dim sum along with Soy chilli dipping sauce.