Some more Dim Sum

I did tell you that I was slightly obsessed. So obsessed that I made some and froze them, so have been having them every second day for lunch. Anyways, here’s a more subtle chicken version of the easy peasy dim sum:

250g chicken mince (just cut up chicken breast if you can’t find mince)
3 large garlic cloves, crushed
1,5cm piece ginger, peeled, finely grated
2 garlic chive stalks, finely chopped
Half a punnet of oyster mushrooms, finely chopped
3 tablespoon soy sauce
1 tablespoon oyster sauce
A packet dumpling wrappers (can be found at most Chinese stores in the frozen section)

1. Mix all the ingredients together in a bowl.
2. Spoon 1 teaspoon of the chicken mixture into center of 1 wrapper. Brush edge with water. Fold pastry over to enclose filling. Press edges to seal. Repeat with remaining mince mixture and wrappers until you have your desired quantity.
3. Bring a pot of water to the boil (make sure your steamer fits snugly on top of it) and place your dim sum in the steamer and cook for about 7-10 minutes.
4. Serve and enjoy.


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