Chicken Dim Sum Steamed Food

STEAMED CHICKEN AND COCONUT SHUMAI (DIM SUM)

Steps:

• In a large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, egg, shallot, ginger, salt and pepper. Using your hands, mix thoroughly.
• Hold a wonton wrapper in the palm of your hand; keep the rest covered with plastic wrap. Place a rounded tablespoon of filling in the center of the wrapper and pinch the edges all around to form a cup that is open about 1 inch at the top. Keep the shumai covered with plastic wrap. Repeat with the remaining wonton wrappers and filling.
• Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding. Cover and steam over moderate heat until cooked through, about 10 minutes. Repeat with the remaining shumai. Serve right away, passing the chili sauce at the table.

CHICKEN DIM SUM STEAMED

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.