Steamed chicken and shiitake dim sum buns
For the filling
- 450g/1lb chicken breast or leg meat, diced
- 115g/4oz winter bamboo shoots, diced
- 25g/1oz diced shiitake mushrooms
- 1 tsp diced spring onion
- ½ tsp salt
- 1½ tsp sugar
- 1 tbsp sesame oil
- pinch white pepper
- ½ tsp potato starch
- 1 tbsp spring onion oil (see Tips)
For the dough
For the filling, mix the filling ingredients together in a shallow dish and leave to marinade for half an hour.
For the dough, mix the ingredients for the dough together with 100g/3½oz of water, set aside in the bowl to rest and cover. After 20 minutes, mix again until smooth. The dough is then ready.
To cook the dim sum prepare a steamer. Take a plum-sized piece of dough and roll it out into a 5cm/2in diameter circle that is approximately 5mm/¼in thick. Place some of the filling in the centre and fold around.
Steam for 4-5 minutes until the chicken is cooked through and then serve.
To make the spring onion oil, fry three stems of spring onion in 300ml/½ pint of vegetable oil until brown. Remove from the heat and cool. Discard the spring onion and you will have a fragrant oil that can be stored in an air-tight container for other uses.