Chicken Dim Sum Recipes

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.

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.

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.