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Chicken Dim Sum: A Steamed Delight

The first time I tasted truly exceptional dim sum, I was a wide-eyed culinary student wandering through Hong Kong’s bustling streets. It wasn’t in a fancy restaurant, but a tiny, hole-in-the-wall eatery where steam billowed from bamboo baskets stacked high. The delicate, flavorful Chicken Dim Sum, plump and glistening, stole the show. Each bite was a burst of savory goodness, the perfectly seasoned chicken melting in my mouth, a culinary memory etched forever. Now, I’m excited to share this recipe, adapted from the Femina cookbook, and elevated with my personal touch, allowing you to create a taste of authentic Asian flavors in your own kitchen.

Recipe Overview

Prep Time: 1 hour
Cook Time: 10-15 minutes
Total Time: 1 hour 15 minutes
Servings: 24
Yields: 24 dim sum
Dietary Type: Adaptable (can be gluten-free with gluten-free flour alternatives)

Ingredients

For the Dough:

2 cups (250 g) flour
¾ cup hot water
Salt to taste

For the Filling:

2 cups (250 g) ground chicken
2 tablespoons (30 g) chopped spring onions
1 onion, chopped (50 g)
1 teaspoon oyster sauce
3-5 drops sesame oil
Salt and pepper to taste
1 tablespoon oil

For the Coriander Salsa:

2 ripe tomatoes (80 g)
1 fresh red chili pepper, chopped (5 g)
4 garlic cloves, chopped
½ teaspoon cumin powder
2 tablespoons coriander leaves, finely chopped
2 teaspoons lime juice
Salt to taste

Equipment Needed

Mixing bowls
Steamer (bamboo or metal)
Rolling pin
Chopping board
Knife
Small saucepan (for blanching tomatoes)

Instructions

Prepare the Dough: In a large mixing bowl, combine the flour and a pinch of salt. Gradually add the hot water, mixing continuously until a stiff dough forms. Knead the dough for a few minutes until smooth. Cover the bowl with a damp cloth and let the dough rest for at least one hour. This resting period allows the gluten to relax, resulting in a more pliable and easier-to-work-with dough.
Make the Filling: Heat the oil in a skillet or wok over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-5 minutes.
Add the ground chicken to the skillet and cook, breaking it up with a spoon, until it is no longer pink.
Stir in the chopped spring onions, oyster sauce, and sesame oil. Season with salt and pepper to taste. Continue to sauté for another 2-3 minutes, ensuring all ingredients are well combined and the chicken is cooked through. The chicken should be a light pinkish-brown color. Remove the filling from the heat and let it cool slightly.
Prepare the Coriander Salsa: Bring a small saucepan of water to a boil. Score the bottom of each tomato with an “X” and carefully drop them into the boiling water for about 30 seconds, or until the skin begins to peel away from the flesh.
Remove the tomatoes from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, peel off the skins and deseed the tomatoes.
Finely chop the peeled and deseeded tomatoes. In a small bowl, combine the chopped tomatoes with the chopped red chili pepper, chopped garlic cloves, cumin powder, and finely chopped coriander leaves.
Add the lime juice and season with salt to taste. Stir well to combine all the ingredients. Set aside the coriander salsa.
Assemble the Dim Sum: After the dough has rested, divide it into 24 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 3-4 inches in diameter. Try to make the circles as even as possible for uniform cooking.
Place a spoonful of the cooled chicken filling in the center of each dough circle.
To shape the dim sum, bring all the sides of the dough circle together and pinch them to seal, forming a pouch-like shape. You can create pleats around the top for a more decorative finish, or simply pinch the edges together firmly. Another method is to shape them into squares and seal the sides tightly. If desired, you can use ready-made wonton skins to simplify the process.
Steam the Dim Sum: Line the bottom of your steamer with parchment paper or cabbage leaves to prevent the dim sum from sticking. Arrange the assembled dim sum in the steamer, making sure they are not overcrowded.
Bring water to a boil in the bottom of the steamer. Place the steamer basket containing the dim sum over the boiling water. Cover the steamer tightly and steam for 10 to 15 minutes, or until the dough is cooked through and the filling is heated through. The dim sum should appear slightly translucent when done.
Serve: Carefully remove the steamed Chicken Dim Sum from the steamer and serve hot with the coriander salsa.

Expert Tips & Tricks

For a richer flavor, consider adding a touch of grated ginger to the chicken filling.
Don’t overfill the dim sum, as this can cause them to burst during steaming.
If the dough is too sticky, add a little more flour, one tablespoon at a time, until it becomes manageable.
Make the dough and filling ahead of time. The filled dim sum can be assembled a few hours before steaming.
To prevent the dim sum from sticking to the steamer, lightly oil the parchment paper or cabbage leaves.
If you don’t have a steamer, you can improvise by placing a metal colander over a pot of boiling water, ensuring the water doesn’t touch the colander.

Serving & Storage Suggestions

Serve the Chicken Dim Sum hot, garnished with extra coriander leaves and accompanied by the vibrant coriander salsa. The salsa adds a refreshing and tangy counterpoint to the savory dim sum.

Storage: Leftover steamed dim sum can be stored in an airtight container in the refrigerator for up to 2-3 days.

Reheating: To reheat, you can steam the dim sum again for a few minutes, or microwave them briefly. Steaming is the preferred method as it helps retain their moisture and texture. You can also pan-fry them for a crisper exterior.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	53.4 kcal	N/A
Calories from Fat	10g	20%
Total Fat	1.2 g	1%
Saturated Fat	0.2 g	0%
Cholesterol	0 mg	0%
Sodium	39.4 mg	1%
Total Carbohydrate	9.4 g	3%
Dietary Fiber	0.5 g	2%
Sugars	0.6 g	2%
Protein	1.3 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Dim Sum: Replace the ground chicken with finely chopped mushrooms, tofu, or vegetables like carrots, cabbage, and water chestnuts.
Gluten-Free Dim Sum: Use a gluten-free flour blend for the dough. Ensure the oyster sauce is also gluten-free, or substitute with a gluten-free alternative like tamari.
Spicy Dim Sum: Add more red chili pepper to the filling or salsa for an extra kick.
Shrimp Dim Sum: Substitute some of the ground chicken with chopped shrimp for a seafood variation.
Alternative Sauces: Serve with soy sauce, sweet chili sauce, or a ginger-scallion dipping sauce.

FAQs (Frequently Asked Questions)

Q: Can I make the dim sum dough ahead of time?
A: Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. Allow it to come to room temperature before rolling it out.

Q: How can I prevent the dim sum from sticking to the steamer?
A: Lining the steamer with parchment paper or cabbage leaves is the best way to prevent sticking. You can also lightly oil the paper or leaves.

Q: Can I freeze the assembled dim sum?
A: Yes, you can freeze them before steaming. Place the assembled dim sum on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Steam directly from frozen, adding a few extra minutes to the cooking time.

Q: Can I use wonton wrappers instead of making the dough?
A: Yes, using store-bought wonton wrappers is a convenient alternative. Just be sure to seal the edges tightly to prevent the filling from leaking out during steaming.

Q: What if I don’t have a bamboo steamer?
A: A metal steamer basket or even a colander placed over a pot of boiling water can be used as a substitute. Just ensure that the water doesn’t touch the dim sum.

Final Thoughts

Now it’s your turn to embark on this culinary adventure! Gather your ingredients, embrace the process, and create these delightful Chicken Dim Sum in your own kitchen. Don’t be afraid to experiment with variations and make the recipe your own. I encourage you to share your creations and feedback. Perhaps you’ll pair these with a refreshing jasmine tea or a crisp Asian-inspired salad. Happy cooking, and may each bite transport you to the bustling streets of Hong Kong!

Chicken Dim Sum Steamed Recipe