Chicken Dim Sum Buns

Method

  • Firstly start with the chicken mince. In a large frying pan fry it off completely in some olive oil until crispy and fully cooked through. Season with salt and pepper to taste.
  • Deseed and half the chillies, trim up and half the spring onions. Slice them very thinly and then place into iced water until they curl up.
  • To the cooked chicken add the barbeque sauce, grated ginger, juice of half the lime and then slice the coriander stalks and add those. Set aside.
  • Place the flour and coconut milk into a food processor with a good pinch of salt. Pulse a couple of times until you have a sticky dough.
  • Take the dough out onto a floured surface and roll into a long sausage shape. Cut it into 16 equal sized pieces and then flatten them with the palm of your hand to ½ a cm in thickness.
  • Equally divide the chicken mince mixture between each of the dough circles (you’ll need roughly 1 heaped teaspoon of chicken per circle), making sure to leave a gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place the dim sum balls, upside-down in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
  • Place in a Wok on high heat and fill with 2 cm of boiling water. Once boiling, place the baskets on top of the Wok and cover with a lid. Steam for 12 minutes or until light, fluffy and cooked through.
  • Scatter over the chillies and spring onions and sprinkle with sesame seeds. Add the other half of the lime to the hoisin sauce for dipping.

Ingredients

3 fresh chillies, (try to get different colours)
4 spring onions
400 g manor farm chicken mince
A small bunch fresh coriander
A small piece of fresh ginger, peeled and finely grated
5 tablespoons of a good quality barbecue sauce
1 lime
500 g self-raising flour, plus extra for dusting
400 ml of light coconut milk
sea salt
5 tablespoons sesame seeds, toasted
hoisin sauce for dipping
olive oil

Preparation / Cooking Steps:

Method

  • Firstly start with the chicken mince. In a large frying pan fry it off completely in some olive oil until crispy and fully cooked through. Season with salt and pepper to taste.
  • Deseed and half the chillies, trim up and half the spring onions. Slice them very thinly and then place into iced water until they curl up.
  • To the cooked chicken add the barbeque sauce, grated ginger, juice of half the lime and then slice the coriander stalks and add those. Set aside.
  • Place the flour and coconut milk into a food processor with a good pinch of salt. Pulse a couple of times until you have a sticky dough.
  • Take the dough out onto a floured surface and roll into a long sausage shape. Cut it into 16 equal sized pieces and then flatten them with the palm of your hand to ½ a cm in thickness.
  • Equally divide the chicken mince mixture between each of the dough circles (you’ll need roughly 1 heaped teaspoon of chicken per circle), making sure to leave a gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place the dim sum balls, upside-down in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
  • Place in a Wok on high heat and fill with 2 cm of boiling water. Once boiling, place the baskets on top of the Wok and cover with a lid. Steam for 12 minutes or until light, fluffy and cooked through.
  • Scatter over the chillies and spring onions and sprinkle with sesame seeds. Add the other half of the lime to the hoisin sauce for dipping.

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