Chicken Dim Sums
|Chicken||200 Gram, minced|
|Chopped onion||2 Tablespoon|
|Chopped parsley/Coriander||1 Tablespoon|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Soya sauce||1 Teaspoon|
|Plain flour||1 Cup (16 tbs)|
|Soya sauce||5 Tablespoon|
|White vinegar||2 Tablespoon|
|Garlic flakes||4 , crushed toa paste|
|Chili powder||1⁄2 Teaspoon|
|Tomato ketchup||1 Teaspoon|
Sift maida with salt.
Add oil and knead with enough water to a stiff dough of rolling consistency, as that for puris.
Keep in a cool place covered with a damp cloth for 30 minutes.
Wash and strain the mince.
Press to squeeze out the excess water.
Add salt, pepper and oil and churn in a mixer grinder till the mince is very finely ground.
Add onion, carrot and parsley.
Keep stuffing aside.
Take out the dough and form small balls.
Roll out flat, as thin as possible into small rounds of 2 1/2" diameter.
Put some stuffing in the centre and make it into a balls.
Roll the ball between the hands to give it an elongated shape like a roll.
To steam, put them in idlis stands or a steamer & steam for 10 minutes.
Cool the dim sums.
Cut a slice from the top to expose the filling.
Dot with chilli sauce.
To prepare the dip sauce, mix all ingredients in a bowl.