Chicken Dimsum

Steamed perfection in every bite.

Prep Time 20 min
Cook Time 12 min
Serving Size 4
Recipe Type Steam Oven

These Chicken Dimsums showcase the art of simple ingredients coming together beautifully. A filling of seasoned chicken and finely chopped vegetables is wrapped in soft dough and carefully pleated before steaming. The gentle cooking method keeps the filling moist and succulent while allowing the wrappers to become silky and delicate. Paired with a punchy dipping sauce, the result is a light yet satisfying dish that works equally well as an appetizer, snack, or part of a larger meal.

Ingredients

For the Dough:

2 cups all-purpose flour
1/2 teaspoon salt
Water, as needed

For the Filling:

1 cup ground chicken
1/2 cup finely chopped onions
1/2 cup finely chopped cabbage
2 tablespoons finely chopped green onions
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon black pepper
Salt to taste
For the Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chili paste or hot sauce
1 teaspoon sesame oil
1 clove garlic, minced

Method

In a large mixing bowl, combine the all-purpose flour and salt.
Gradually add water and knead the mixture to form a smooth and elastic dough.
Cover the dough with a damp cloth and let it rest for about 30 minutes.
In a bowl, mix the ground chicken, chopped onions, chopped cabbage, green onions, minced garlic, minced ginger, soy sauce, sesame oil, black pepper, and salt.
Combine the ingredients thoroughly. Set aside.
Divide the dough into small portions and roll each portion into a ball.
On a lightly floured surface, roll out each ball into a thin circle, about 3-4 inches in diameter.
Place a small spoonful of the chicken filling in the center of each wrapper.
Fold the edges of the wrapper over the filling and pinch them together to seal. You can pleat the edges for a traditional look.
Select the steam program & preheat the oven at S1 program for 2 mins
Lightly grease the steamer basket or line it with cabbage leaves to prevent sticking.
Place the dimsum in the steamer basket, ensuring they are not touching each other.
Steam the dimsum on Steam + micro function for about 12 minutes, or until the dimsum becomes translucent and the filling is cooked through.
In a small bowl, mix soy sauce, rice vinegar, chili paste, sesame oil, and minced garlic.
Serve the steamed chicken dimsum hot with the prepared dipping sauce.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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