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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Ingredients

  1. ground chicken breast - 300 grams (use 300 grams)
  2. champignon mushrooms - 150 grams (diced)
  3. carrot - 50 grams (optional, grated)
  4. green onion - 1 stalk (1 stalk, chopped)
  5. garlic - 2 cloves (2 cloves, grated)
  6. egg whites - 2 (from 2 eggs)
  7. water - 1 tablespoon (1 tablespoon)
  8. oyster sauce - 1 tablespoon (1 tablespoon)
  9. sesame oil - 1 teaspoon (1 teaspoon)
  10. salt - ½ tablespoon (½ tablespoon)
  11. sugar - 1 tablespoon (1 tablespoon)
  12. white pepper - ¼ teaspoon (¼ teaspoon)
  13. mushroom bouillon - 1 teaspoon (1 teaspoon)
  14. MSG - 1 teaspoon (optional, 1 teaspoon)
  15. baking powder - 1 teaspoon (1 teaspoon)
  16. tapioca flour - 3 tablespoons (3 tablespoons)
  17. napa cabbage - as needed (for wrapping)
  18. carrot - as needed (for garnish, grated)

Instructions

  1. Prepare the Mushrooms: Dice the champignon mushrooms into large pieces and sauté in light oil until wilted.
  2. Mix the Filling: In a bowl, mix ground chicken, salt, sugar, mushroom bouillon, MSG, and white pepper until sticky.
  3. Add Garlic and Vegetables: Add grated garlic, grated carrot, chopped green onions, egg whites, water, oyster sauce, sesame oil, and sautéed mushrooms. Mix well.
  4. Incorporate Binders: Add tapioca flour and baking powder to the mixture and mix until combined. Chill in the fridge.
  5. Steam Napa Cabbage: Steam napa cabbage leaves for about 3 minutes until wilted, then cool.
  6. 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.
  7. Garnish and Steam: Garnish with grated carrot and steam for 7-8 minutes until cooked.

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