ahh Wensum reminded me of a great Dim Sum recipe for

Steamed chicken and shiitake dim sum buns

Chicken and mushrooms marinated in spring onion-flavoured oil makes for a delicious filling for these doughy steamed buns.

For the filling
450g/1lb chicken breast or leg meat, diced
115g/4oz winter bamboo shoots, diced
25g/1oz diced shiitake mushrooms
1 tsp diced spring onion
½ tsp salt
1½ tsp sugar
1 tbsp sesame oil
pinch white pepper
½ tsp potato starch
1 tbsp spring onion oil (see Tips)

For the dough
600g/1lb 5oz plain flour
7g instant yeast
½ tbsp baking powder
115g/4oz sugar
100g/3½oz milk
2 free-range egg whites

Method
For the filling, mix the filling ingredients together in a shallow dish and leave to marinade for half an hour.

For the dough, mix the ingredients for the dough together with 100g/3½oz of water, set aside in the bowl to rest and cover. After 20 minutes, mix again until smooth. The dough is then ready.

To cook the dim sum prepare a steamer. Take a plum-sized piece of dough and roll it out into a 5cm/2in diameter circle that is approximately 5mm/¼in thick. Place some of the filling in the centre and fold around.

Steam for 4-5 minutes until the chicken is cooked through and then serve.

to make the spring onion oil, fry three stems of spring onion in 300ml/½ pint of vegetable oil until brown. Remove from the heat and cool. Discard the spring onion and you will have a fragrant oil that can be stored in an air-tight container for other uses.

Posted By: Jumbo1, Sep 20, 08:31:42