JANGAN PAKAI UDANG, DIMSUM INI TETAP ENAK DAN JUICY ‼️ LEBIH HEMAT

Summary

This video presents a step-by-step guide to making delicious chicken dimsum, perfect for those allergic to shrimp or who simply prefer chicken. The recipe focuses on using tender chicken thigh fillets for a juicy, flavorful filling, along with tips for chopping, seasoning, and ensuring the dimsum stays soft even after cooling. The tutorial also includes variations like using nori or tofu skin wraps, offering options for both simple and more elaborate shapes. With practical tips on texture and shaping, this recipe is ideal for making flavorful, kid-friendly dimsum at home.

Takeaways

• 😀 Use chicken thigh fillets for juicy dimsum, as the fat in the thighs helps retain moisture and flavor. You can opt for chicken breast for a lower-calorie version.
• 😀 If you don’t have a food processor, you can chop the chicken by hand using a sharp knife, ensuring the pieces are fine for the best texture.
• 😀 To prevent the food processor from overheating, add ice cubes to the chicken mixture. This keeps the chicken juicy and avoids partial cooking during blending.
• 😀 Stainless steel cutting boards are recommended for cutting meat to avoid contamination with other foods, like vegetables.
• 😀 Add ingredients like fried garlic, spring onion, and grated carrots to the chicken mixture for flavor and added nutrition.
• 😀 To keep the dimsum filling tender even when cooled, add jicama (or bamboo shoots/rebung) for moisture and texture.
• 😀 Before grating jicama, make sure to scrape off the skin to remove any bitterness. Also, rinse it thoroughly to remove sap.
• 😀 After grating the jicama, squeeze out the excess moisture before adding it to the chicken mixture for a consistent filling texture.
• 😀 For smoother dimsum dough, chill the mixture for 20-30 minutes in the fridge before shaping to make it firmer and easier to handle.
• 😀 For a professional touch, use wrappers like gyoza or wonton skin. If you're feeling adventurous, you can also try using nori (seaweed) or tofu skin for different textures and flavors.
• 😀 Steam the dimsum for about 20 minutes or until fully cooked. Be sure to oil the steaming trays to prevent sticking.

Q & A

Why is chicken thigh used in this dimsum recipe instead of chicken breast?

Chicken thigh is used because it contains more fat, which helps keep the dimsum juicy and tender. However, chicken breast can be used for a leaner version if desired.

What is the purpose of adding ice cubes when processing the chicken?

Ice cubes are added to keep the chicken mixture cool and prevent it from heating up. This ensures the chicken stays juicy and doesn't lose its texture.

Can I use regular garlic instead of fried garlic?

Yes, you can use regular garlic that is thinly sliced and fried yourself. The fried garlic adds a rich, savory flavor to the dimsum filling.

Why is grated carrot included in the filling and as a topping?

Grated carrot is added to the filling for flavor and texture, and it also serves as a topping for an aesthetic finish. It’s a great way to incorporate vegetables, especially for children who may not like them.

What role does the egg white play in the filling mixture?

Egg white is used to bind the ingredients together and provide structure to the filling, ensuring it holds its shape during steaming.

What is the significance of adding tapioca flour to the mixture?

Tapioca flour helps to bind the ingredients and gives the dimsum a firmer texture, preventing it from falling apart during steaming.

Can I skip the sesame oil in the recipe?

Yes, you can skip the sesame oil if you don’t like its aroma. It is an optional ingredient that adds a distinct flavor to the dimsum, but the recipe will still work without it.

Why should the mixture be chilled before shaping into dimsum?

Chilling the mixture helps to firm up the texture, making it easier to shape the dimsum and ensuring it holds together better during steaming.

What type of wrappers can be used for this recipe?

You can use gyoza wrappers or square wonton wrappers. Nori (seaweed) can also be used for a different texture, or you can wrap the filling in tofu skin for variety.

What is the best method to prevent the dimsum from sticking to the steamer tray?

Oiling the steamer tray lightly before placing the dimsum on it will prevent them from sticking and make it easier to remove them after steaming.