Pairs well with Chicken Breast Dim Sum
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Chicken Breast Dim Sum
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A light and tasty chicken breast dim sum with mushrooms and vegetables, suitable for calorie deficit diets. The texture is chewy and bouncy with minimal flour, wrapped in steamed white cabbage or siomay wrappers.
00:15:00 total
Serves 20
medium
Sides / Appetizer
🍯
🧂
🍋
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🌶️
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👅
Ingredients
- ground chicken breast - 300 grams (300 grams)
- white button mushrooms - 150 grams (150 grams, cut into large pieces and stir-fried until wilted)
- carrot - 50 grams (50 grams, grated, optional)
- spring onion - 1 stalk (1 stalk, chopped)
- garlic - 2 cloves (2 cloves, grated or use garlic oil/powder)
- egg whites - 2 (2 egg whites)
- water - 1 tablespoon (1 tablespoon)
- oyster sauce - 1 tablespoon (1 tablespoon)
- sesame oil - 1 teaspoon (1 teaspoon)
- salt - 1/2 tablespoon (1/2 tablespoon)
- granulated sugar - 1 tablespoon (1 tablespoon)
- black pepper - 1/4 teaspoon (1/4 teaspoon)
- mushroom seasoning powder - 1 teaspoon (1 teaspoon)
- MSG - 1 teaspoon (1 teaspoon, optional)
- baking powder - 1 teaspoon (1 teaspoon)
- tapioca flour - 3 tablespoons (3 tablespoons)
- white cabbage leaves - watch the video to see (for wrapping, steamed and stem removed)
- siomay or wonton wrappers - watch the video to see (optional alternative to cabbage leaves)
- grated carrot - watch the video to see (for topping, optional)
Instructions
- Prepare Mushrooms: Cut white button mushrooms into large pieces and stir-fry with a little oil in a non-stick pan until wilted but not browned. Set aside.
- Mix Chicken and Spices: In a bowl, combine ground chicken breast with salt, sugar, mushroom seasoning, MSG (optional), and black pepper. Stir until the mixture becomes sticky.
- Add Vegetables and Flavorings: Add grated garlic, grated carrot, chopped spring onion, egg whites, water, oyster sauce, sesame oil, and the sautéed mushrooms to the chicken mixture. Mix well.
- Add Tapioca and Baking Powder: Add tapioca flour and baking powder to the mixture. Stir until well combined. Chill the mixture in the refrigerator.
- Prepare Wrappers: Steam white cabbage leaves for 3 minutes until wilted. Remove the thick stem by slicing diagonally. Alternatively, use siomay or wonton wrappers.
- Assemble Dim Sum: Place a portion of the chicken mixture on the stem end of the cabbage leaf or wrapper. Roll to form a siomay shape. Top with grated carrot if desired.
- Steam Dim Sum: Steam the assembled dim sum for about 8 minutes until cooked through.
- Serve: Serve the chicken breast dim sum with chili oil and soy sauce as accompaniments. Optionally, freeze leftovers after cooking for storage.
