Hong Kong Style Steamed Chicken Dim Sum Dumplings
Cantonese Cuisine, Steamed Dumplings, Asian Street Food, Homemade Wrappers
Hong Kong Style Steamed Chicken Dim Sum Dumplings
Cantonese Cuisine, Steamed Dumplings, Asian Street Food, Homemade Wrappers
Ingredients
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Hot Water Dough Base: 2 cups all-purpose wheat flour, ¾ cup boiling water, 1 tbsp neutral oil, pinch of salt
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Chicken Filling: 500g ground chicken, ½ red onion (finely chopped), ½ cup green onions (finely chopped), ½ cup fresh cilantro (chopped), 1 tbsp minced garlic, 1 tbsp grated fresh ginger, 1 tsp ground turmeric, 1 tsp crushed red chili flakes, salt and black pepper to taste, 2 tbsp clarified butter (ghee) or rendered lamb fat
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Aromatic Steaming Water: Water, salt, sliced fresh ginger, green onion tops
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Soy-Sesame Dipping Sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 clove garlic (minced), crushed red chili flakes, ½ tsp sugar
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Spicy Tomato-Chili Chutney: 1 tbsp vegetable oil, 2 fresh red chilies (chopped), 1 tbsp minced garlic, 1 tbsp minced ginger, 4 tomatoes (chopped), ½ tsp turmeric, 1 tsp spicy paprika, salt, 2 tbsp toasted sesame seeds, ¼ cup fresh cilantro
Method
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01
Make the Dough: Hot water dough for elasticity. In a bowl, combine wheat flour, pinch of salt, neutral oil, and boiling water. Mix with a spoon until dough comes together, then knead by hand into a soft, smooth dough. Cover and let rest for 30 minutes.
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02
Prepare Filling: Richly seasoned chicken. In a large bowl, mix ground chicken, chopped red onion, green onion, cilantro, minced garlic, ginger, turmeric, chili flakes, salt, pepper, and melted ghee or lamb fat until thoroughly combined.
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03
Shape & Pleat: Classic pleating. Divide dough into small portion balls and roll out into thin circles. Place 1 teaspoon of filling in the center. Fold into a half-moon, pinch the edges, and create small decorative pleats along the seam.
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04
Steam to Perfection: Steamer or Pan-Fry Method. Line a bamboo steamer with parchment paper or cabbage leaves. Add water, salt, sliced ginger, and green onions to the steaming pot base. Steam dumplings for 7–10 minutes until shiny and translucent. (Alternative: Pan-fry bottom in oil, add water, cover, and steam until liquid evaporates).
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05
Dips & Serving: Soy-sesame & spicy tomato chutney. Whisk together the soy-sesame dipping sauce ingredients. For the spicy chutney, sauté chilies, garlic, and ginger in oil, add tomatoes and spices, simmer, and stir in sesame seeds and cilantro. Serve dumplings warm with dips.
Step by step
Clear process images displayed in the same order as the method.
1
Hot water dough for elasticity. In a bowl, combine wheat flour, pinch of salt, neutral oil, and boiling water. Mix with a spoon until dough comes together, then knead by hand into a soft, smooth dough. Cover and let rest for 30 minutes.
2
Richly seasoned chicken. In a large bowl, mix ground chicken, chopped red onion, green onion, cilantro, minced garlic, ginger, turmeric, chili flakes, salt, pepper, and melted ghee or lamb fat until thoroughly combined.
3
Classic pleating. Divide dough into small portion balls and roll out into thin circles. Place 1 teaspoon of filling in the center. Fold into a half-moon, pinch the edges, and create small decorative pleats along the seam.
4
Steamer or Pan-Fry Method. Line a bamboo steamer with parchment paper or cabbage leaves. Add water, salt, sliced ginger, and green onions to the steaming pot base. Steam dumplings for 7–10 minutes until shiny and translucent. (Alternative: Pan-fry bottom in oil, add water, cover, and steam until liquid evaporates).
5
Soy-sesame & spicy tomato chutney. Whisk together the soy-sesame dipping sauce ingredients. For the spicy chutney, sauté chilies, garlic, and ginger in oil, add tomatoes and spices, simmer, and stir in sesame seeds and cilantro. Serve dumplings warm with dips.
Use room-temperature eggs and do not open the oven during the first stage of baking.
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