dim sum: chicken dumpling

Thursday, June 3, 2010

this is the fried version....

with soup version....


as promise this is the dumplings that i've made and of course i've also tweeked the recipe from saturday's cook to suit my taste...


What you need:-

some chicken breast

some shelled prawns ---------> divide both prawns and chicken meat into 2 portions and finely minced 1 portion.( i put it in a food processor and put on pulse) and the other half portion corsely minced
a table spoon of grated ginger

1 clove of grated garlic

1 tbsp light soy sauce

a dash of sesame oil

a dash of white pepper

1 tsp of corn starch for binding

1 pack wonton skins

optional:

finely chopped carrots (portion as much or little as desired)

finely chopped red chili with out the seeds. (also as desired)


-> just add in all the ingredients together, put on the wonton skin and wrap it as you will...

the you may steam it or fry it or put it in a soup as i did...

the soup? i just make my usual chicken broth and add a dash of white pepper and sesame oil and loads of chopped coriander leaves ^_^






4 comments:

raggedyanne said...

heeeey, I was craving for some wantan dumplings the other day & just bought the skin. Then I stumbled upon your entry! So semangat to try your recipe now!

lynnfathil said...

i hope that it turned out great...
a friend of mine told me that the key to dumplings filling is the corn starch...one should not put too much of it or you'll lost all the wonderful meat texture & taste.

raggedyanne said...

it turned out pretty good! my daughter couldn't get enough of it. Been asking me to make more 'kuantan' for her :) thanks lynn!

lynnfathil said...

oh good to know...cute lah your daughter "wantan kuantan"...

for variation, the same filling but you can roll it into glutinous rice then steam it, you'll have chicken ball with glutinous rice and its very filling