Best 3 Chicken Dim Sum Recipes
**Chicken Dim Sum: A Culinary Journey Through Chinese Delicacies**
Embark on a delectable culinary journey with our comprehensive guide to chicken dim sum, a symphony of flavors and textures that encapsulates the essence of Chinese cuisine. From the classic steamed dumplings to the pan-fried delights, our recipes offer a diverse selection of dishes that cater to every palate. Indulge in the savory goodness of Siu Mai, where minced chicken blends harmoniously with aromatic ginger, scallions, and a hint of sesame oil. Experience the crispy perfection of Pan-Fried Chicken Dumplings, where golden-brown wrappers encase a juicy and flavorful filling. Satisfy your craving for steamed goodness with Steamed Chicken and Shrimp Dumplings, a delicate combination of tender chicken and succulent shrimp wrapped in translucent skins. And for a unique twist, try our Chicken and Mushroom Dumplings, where the earthy notes of mushrooms complement the savory chicken filling. Each recipe is meticulously detailed, ensuring that every bite is an explosion of flavors and textures. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together.
BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS
MMMmm these are tasty wings, sticky but tasty. Excellent as an appetizer or part of your Dim Sum Brunch. Have them as part of your home cooked Chinese dinner.
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut wings intp three pieces (save tips for making stock).
- Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
- Add Soy, Honey, Wine, Garlic and Ginger, stir well.
- Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
- Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
- Serve warm or at room temperature.
STEAMED CHICKEN AND COCONUT SHUMAI (DIM SUM)
shumai are the open topped dumplings you see at dim sum. This is a unique filling for the normal beef, shrimp or pork shumai and yummy.
Provided by MarraMamba
Categories Lunch/Snacks
Time 1h
Yield 40 Dumplings
Number Of Ingredients 17
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.
BERGY DIM SUM #9, STEAMEDRICE BUNDLES WITH CHICKEN AND MUSHROOMS
With any Dim Sum meal you always have some form of rice. Other sticky rice recipes would also be good. These steamed rice bundles go well with any Chinese meal. The rice is sticky and very flavorful from the other ingredients
Provided by Bergy
Categories Lunch/Snacks
Time 1h45m
Yield 8-10 Bundles, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Put rice ia a saucepan cover with the 4 cups of water, add light soy sauceand 1 teasp of sesame oil.
- Bring to boil quickly, then turn heat to low cover and cook for 15 minutes.
- While the rice cooks soak the mushrooms in very hot water for 30 minutes (remember to save 1 1/2 cups of the soaking water).
- Cut off the mushroom stems and discard, slice the caps and put them in a saucepan with 3/4 cup of the soaking water, the dark soysauce and 2 teasp sesame oil.
- Add chicken and pork to the saucepan along with the garlic, ginger and salt.
- Add up to 1/2 cup of the mushroom water and mix the ingredients.
- Cover and simmer 5 minutes.
- Thicken gravy with the cornstarch (mix cornstarch with a little cold water or mushroom water before adding to the saucepan).
- Cook until gravy has thickened.
- Let the mixture cool and then gently mix with the cooked rice.
- Take 3/4 cup portions and place on the wrap of your choice.
- Wrap very securely and tie with string to ensure the bundle will not leak (if using tinfoil you do not need string but wrap and double fold all seams).
- Steam for 25 minutes.
- Serve warm, cold or reheated.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your dim sum will taste. Whenever possible, use organic and local ingredients.
- Don't Overfill the Dumplings: When filling the dumplings, be careful not to overfill them. Too much filling will make them difficult to fold and seal properly.
- Pleat the Dumplings Properly: The pleats on the dumplings help to seal them and prevent them from breaking apart during cooking. Make sure to pleat the dumplings tightly and evenly.
- Steam the Dumplings Properly: When steaming the dumplings, make sure that the water is boiling vigorously before you add the dumplings. This will help to ensure that they cook evenly and quickly.
Conclusion:
Chicken dim sum is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a little practice, you can easily make chicken dim sum at home. Just be sure to follow the tips above and you'll be sure to impress your friends and family with your culinary skills.
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