Chicken Dim Sums

Okay, the Truth is this that it is not my original recipie, neither did I made it nor did I invented it, but somehow I encountered it for the first time in Main land China, a resturaunt nearby, At the first look they appeared cute to me & when I took the first bite, I said Marvellous!! It is one of the best chineese food I had ever encountered in life, & as soon as I came back home I really needed to know the recipie, & work on it.
So I tried to find some good recipe for a couple of days & finally got one.This is it. But before that, lets have a look at them.
The Dimsum  pot

Chicken dimsums…

Along with the salad!!

Don’t they look tempting……!!! Oh I just love them:)
INGREDIENTS
Stuffing

• 200gms Chicken mince

• 2 Tbsp very finely chopped Onion

• 1 Tbsp Chopped Parsley or Coriander

• 1/4 Cup finely Chopped Carrot

• 1/2 Tsp Ajinomoto

• 1 Tsp Soya sauce

• 2 Tbsp Oil

• Salt( To taste)

• Pepper( To taste)

Dough

• 1 Cup Plain Flour(Maida)

• 1 Tbsp Oil

• 1/4 Tsp Salt

Dip Sauce

• 5 Tbsp Soya Sauce

• 2 Tbsp White Vinegar

• 1 Tbsp Oil

• 4 flakes Garlic (Crushed to paste)

• 1/2 Tsp Chilli Powder

• 1 Tsp Tomato Ketchup

PROCEDURE
Sift maida with salt.Add oil & knead with enough water to a stiff dough of rolling consistency, as that for puris. Keep in a cool place covered with damp cloth for 30 minutes.
Wash & strain the mince.Press to squeeze out the excess water. Add salt, pepper, oil & churn in a mixer grinder till the mince is very finely grounded. Add onions, carrots & parsley. Keep stuffing aside.
Take out the dough & make small balls. Roll out flat, as thin as possible into small rounds of 2 1/2” diameter. Put some stuffing in the centre & make it into balls. Roll the balls between hands to give it an elongated shape like a roll.
To steam put in Idli stand or a steamer & steam for 10 minutes.
To prepare the dip sauce, mix all ingredients in a bowl. Serve dimsums with dip sauce.
Note- For vegetable dumplings, use mixed minced vegetables instead of chicken.