Dim Sums are chinese style bite-sized individual portions usually steamed and sometimes fried. The history of dim sums are linked originally to accompaniments with drinking tea and over the years a whole meal called ‘Dim Sum’ meal came into existence. A Dim Sum meal has a light steamed starter, followed with a main course of an exotic dish, deep fried meal and then dessert.
Dim Sums are usually eaten hot and they are always served in steamer baskets. We can choose to have any filling of our choice, sweet or savoury, vegetables or meat. Any shape works fine as long as the dim sums are sealed nicely. My version here is chicken dim sum gets the chinese flavour from the soy sauce added and the meat is steamed inside the flour and that’s when it gets cooked. Goes well with sweet or chilly sauce as a starter or an evening meal.
- Chicken – 200 gms
- Onion – 2 tablespoons, finely chopped
- Corriander leaves – 2 tablespoons, finely chopped
- Salt – 1/2 teaspoon
- pepper – 1/2 teaspoon
- Soy sauce – 1 teaspoon
- All-purpose flour – 1 cup
- Corn flour – 1/4 cup
- Oil – 1 tablespoon
- Water – as needed for dough
1. Mince or chop chicken into very fine pieces.
2. Add onions, corriander leaves, salt, pepper and soy sauce and mix well.
3. Grind them in food processor and set aside for few minutes until you make dough ready.
4. In a bowl mix together, all-purpose flour, cornflour and salt.
5. Add oil and water just as much needed to make it a nice pliable dough. Cover with damp cloth and set aside for 30 minutes.
6. Make balls of 1 inch diameter each.
7. Roll them flat using a rolling pin to make 2 and half inch circle.
8. Place the filling in the center on each rolled dough.
9. Fold them into half, touch in some water at one end of the dough and seal them well.
10. Arrange them in your steamer or your vessel used for making idlies and cook for 7 to 10 minutes or until they dont stick to your hands when touched.
11. Remove from steamer and serve hot with favourite sauce. Or place them in steamer without fire until you serve them.