Hi, dear bloggers and food lovers! Happy weekend—do you guys like dimsum? I really love this Chinese dish, whether it’s steamed or fried—I love both. So, this time I’m going to share a recipe for fried dimsum packed with chicken and filled with cheese that melts when you bite into it. It’s best eaten while it’s hot. In my opinion, this is one of the tastiest and easiest dishes to make. I’ve prepared the ingredients in large quantities to make several variations, so you can adjust the amounts based on how many you plan to make. Okay, let’s get started!
Ingredients:
- 750 grams of chicken thigh fillet
- 2 shrimp (the more shrimp, the better)
- 2 scallions
- 5 cloves garlic
- 3 tbsp oyster sauce
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp sugar
- 2 eggs
- 1 tsp pepper
- 3 tbsp tapioca starch
- 80 grams frozen cheese spread
- spring roll wrappers
- water
- sesame oil
- cooking oil
Instructions:
Place the chicken fillet and shrimp in a food processor. Next, add the chopped scallions to the food processor, followed by the peeled garlic cloves, 2 tbsp oyster sauce, garlic powder, pepper, sugar, and salt. Then crack the eggs and add them to the food processor.
Once all the ingredients are in the food processor, turn it on and pulse until everything is finely chopped. I like my dim sum to still have some texture, so I don’t pulse it until it’s too smooth. After that, add the tapioca flour and 1 tbsp oyster sauce to the dim sum mixture, then turn the food processor back on and pulse briefly until everything is just combined.
Next, cut the cheese spread which has been frozen beforehand into small squares like this so it’s easier to handle. Then, place two spring roll wrappers on a plate like this. Put 1 tbsp of the dim sum dough in the center, fill it with a piece of cheese, and seal it by placing another piece of dim sum dough on top. Next, shape and seal the dumplings like this. To ensure the edges stick together, brush a little water on the edges of the spring roll wrappers, and repeat the process until all the filling is used up.
Prepare a steamer lined with sesame oil to prevent sticking and to enhance the aroma of the dim sum. Place the raw dim sum in the steamer and steam for about 20 minutes. After that, remove the dim sum and let them cool briefly. Next, heat some cooking oil in a skillet. Once hot enough, add the steamed dim sum to the pan and fry briefly until they turn golden brown. Any remaining dim sum that isn’t fried immediately can be placed in the freezer and stored as frozen food for up to a week.
Serve these cheese fried dim sum topped with sambal sauce, Bangkok sauce, or spicy mayo like this, and sprinkle some nori on top. The cheese fried dim sum is ready to eat.