Pairs well with Chicken Dim Sum Wrapped in Napa Cabbage
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Chicken Dim Sum Wrapped in Napa Cabbage
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Juicy and textured dim sum made with ground chicken breast, wrapped in napa cabbage for a low-calorie option.
00:08:00 total
Serves 20
medium
Sides / Appetizer
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🍋
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Ingredients
- ground chicken breast - 300 grams (use 300 grams)
- champignon mushrooms - 150 grams (diced)
- carrot - 50 grams (optional, grated)
- green onion - 1 stalk (1 stalk, chopped)
- garlic - 2 cloves (2 cloves, grated)
- egg whites - 2 (from 2 eggs)
- water - 1 tablespoon (1 tablespoon)
- oyster sauce - 1 tablespoon (1 tablespoon)
- sesame oil - 1 teaspoon (1 teaspoon)
- salt - ½ tablespoon (½ tablespoon)
- sugar - 1 tablespoon (1 tablespoon)
- white pepper - ¼ teaspoon (¼ teaspoon)
- mushroom bouillon - 1 teaspoon (1 teaspoon)
- MSG - 1 teaspoon (optional, 1 teaspoon)
- baking powder - 1 teaspoon (1 teaspoon)
- tapioca flour - 3 tablespoons (3 tablespoons)
- napa cabbage - as needed (for wrapping)
- carrot - as needed (for garnish, grated)
Instructions
- Prepare the Mushrooms: Dice the champignon mushrooms into large pieces and sauté in light oil until wilted.
- Mix the Filling: In a bowl, mix ground chicken, salt, sugar, mushroom bouillon, MSG, and white pepper until sticky.
- Add Garlic and Vegetables: Add grated garlic, grated carrot, chopped green onions, egg whites, water, oyster sauce, sesame oil, and sautéed mushrooms. Mix well.
- Incorporate Binders: Add tapioca flour and baking powder to the mixture and mix until combined. Chill in the fridge.
- Steam Napa Cabbage: Steam napa cabbage leaves for about 3 minutes until wilted, then cool.
- Shape the Dim Sum: Place filling at the stem end of the cabbage leaf, roll it up, and tuck the leaf underneath to shape like shumai.
- Garnish and Steam: Garnish with grated carrot and steam for 7-8 minutes until cooked.
