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chicken dim sum

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1 lb chicken mince (thigh and leg meat)

pinch Chinese five spice

handful coriander leaves - stalk and all

1 tsp fish sauce

5 tsp soy sauce

1 heaped tsp shredded ginger

 

Dim sum pastries

 

Put all of the filling ingredients into a food processor and blitz until well mixed and more paste like in texture.

 

Put about a teaspoon in each round of pastry and wet all the edges with water.  Press together into a half moon shape. Continue using up the mixture, or until you have enough.

 

Boil a large pan of water and slide the dumplings in. Once they are all floating, take one and check to make sure it is cooked through.

 

Serve with ‘Asian salad’ and dipping sauces.