Craving the delicious, crispy-bottomed goodness of pan-fried dim sum but don't want to trek to your favorite dim sum restaurant? This recipe brings the authentic flavors of this beloved Chinese delicacy right to your kitchen. Forget complicated techniques and expensive ingredients; this simplified approach allows even novice cooks to achieve perfectly pan-fried dumplings bursting with flavor. You'll be amazed at how easy it is to create restaurant-quality dim sum at home.
Imagine the satisfying sizzle as your dumplings hit the hot pan, the delicate pastry crisping to golden perfection, and the succulent filling steaming just beneath. This recipe uses readily available ingredients and provides clear, easy-to-follow instructions, guiding you through each step to pan-fried perfection. Ready to transform your kitchen into a dim sum haven? Let's dive into the step-by-step process!
Tools Needed
- Pan
- Grater (optional)
- Mixing bowl
Ingredients
- Flour dough
- Chicken (leg part): 150-200 grams
- Onion: 80 grams
- Green onion: 30-40 grams
- Cabbage: 50-60 grams
- Salt: < 1/2 teaspoon
- Romantic powder (likely a spice blend): < 1/2 teaspoon
- Oil: 1 teaspoon
- Ginger
- Water
- Butter
- Chilli chutney
- Chilli oil
- Chinese chilli paste
- Soy sauce
Step-by-Step Instructions
Step 1. Prepare the Filling and Dough
- Mix chopped chicken, salt, romantic powder, oil, and chopped ginger.
- Incorporate chopped onion, green onion, and cabbage into the chicken mixture. Mix well.
- Cover the chicken and vegetable mixture and let it sit for 10 minutes.
- Take small portions of the dough (10-12 grams each) and roll them out into thin circles. The final dim sum should weigh approximately 30 grams.
Step 2. Assemble and Seal the Dim Sum
- Place a spoonful of the chicken filling in the center of each wrapper. Fold the wrapper over the filling, pleating the edges to seal.
Step 3. Pan-Fry and Steam the Dim Sum
- Heat a lightly oiled pan over medium-low heat. Arrange the dim sum in the pan, buttering the tops lightly. Add a small amount of water to the pan, cover, and steam for 4-4.5 minutes, or until cooked through.
- Once cooked, remove some of the excess water from the pan.
Step 4. Serve
- Plate the dim sum and serve with your choice of sauces (chilli chutney, chilli oil, Chinese chilli paste, or soy sauce).
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Ensure the vegetable quantity is slightly more than the chicken for juicier dim sum.
- Grate the ginger for better flavor release during cooking.
- Don't overfill the wrappers; it makes sealing difficult.
- Use flour to help seal the wrappers if needed.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 50-60g
- Protein: 20-25g
FAQs
1. What kind of filling can I use for my pan-fried dim sum?
You can use a variety of fillings! Popular choices include pork and chive, shrimp and pork, or even vegetarian options like mushrooms and vegetables. Get creative!
2. My dumplings are sticking to the pan. What am I doing wrong?
Make sure your pan is hot enough and well-oiled before adding the dumplings. Don't overcrowd the pan, and use enough water to create steam for a crispy bottom.
3. How do I know when my pan-fried dim sum is cooked?
The bottoms will be golden brown and crispy, and the tops will be cooked through and slightly translucent. A gentle squeeze should feel firm.
With a little practice and these simple instructions, you'll be mastering the art of pan-fried dim sum in no time. Enjoy the delicious results and impress your friends and family with this authentic Chinese treat. Happy cooking!