RESEP DIMSUM AYAM KENYAL DAN GURIH
Dimsum Ayam
Chewy Savory Chicken Dimsum
Bahan
Bahan Kulit:
Cara Membuat
- Untuk kulit, campur 225 gr tepung terigu, 25 gr tepung tapioka, dan 1/2 sdt garam di dalam wadah lalu aduk sampai rata.
- Tuang 150 ml air panas sedikit demi sedikit sambil diaduk, lalu uleni sampai adonannya kalis.
- Bulatkan adonan, masukkan ke dalam wadah tertutup rapat atau tutup dengan plastik wrap, lalu diamkan 60 menit sampai adonannya lembut dan lentur.
- Bagi adonan menjadi dua bagian, taburi alas dengan tepung, lalu gilas adonan hingga tipis.
- Cetak adonan membentuk bulatan menggunakan toples kecil atau gelas, lalu olesi tiap lembar dengan tepung tapioka agar tidak menempel satu sama lain.
- Potong-potong 200 gr daging ayam dan 200 gr udang kupas agar lebih mudah dihaluskan, lalu iris halus 2 batang daun bawang.
- Masukkan daging ayam, 50 gr tepung tapioka, 1 sdm minyak goreng, 1 sdm saus tiram, 1 sdt gula pasir, 1/2 sdt kaldu bubuk, 1/2 sdt garam, 1/2 sdt lada bubuk, 1 butir putih telur, dan 4 siung bawang putih cincang yang telah digoreng ke dalam food processor, lalu proses sampai halus dan tercampur rata.
- Masukkan 200 gr udang lalu proses lagi sebentar sampai tercampur rata tetapi udangnya tidak terlalu halus.
- Pindahkan adonan ke wadah lain, tambahkan 70 gr labu siam parut, 1 buah wortel parut, dan irisan daun bawang, lalu aduk sampai tercampur rata.
- Ambil satu lembar kulit dimsum, olesi bagian luarnya tipis-tipis dengan campuran 2 sdm minyak goreng dan 1 sdm air putih, beri adonan di bagian dalam, lalu rekatkan dengan mencubit pinggiran kulitnya.
- Beri parutan wortel di atasnya lalu lakukan sampai seluruh adonan habis, satu resep dapat sekitar 15 dimsum ukuran sedang.
- Kukus dalam kukusan yang airnya sudah mendidih sekitar 25 menit dengan api sedang sampai dimsumnya matang.
- Sajikan dimsum selagi hangat bersama saus dari campuran 4 sdm saus sambal, 2 sdm saus tomat, dan 1 sdm gula pasir yang dilarutkan dalam 8 sdm air panas.
Ingredients
Wrapper Ingredients:
Steps
- For the wrappers, mix 225 g all-purpose flour, 25 g tapioca starch, and 1/2 tsp salt in a bowl until evenly combined.
- Pour in 150 ml hot water a little at a time while stirring, then knead until the dough is smooth and elastic.
- Round the dough, put it in an airtight container or cover it with plastic wrap, then rest it 60 minutes until soft and pliable.
- Divide the dough in two, dust the work surface with flour, then roll the dough out thin.
- Cut the dough into rounds using a small jar or a glass, then dust each sheet with tapioca starch so they do not stick together.
- Cut up 200 g chicken and 200 g peeled shrimp so they are easier to grind, then finely slice 2 spring onions.
- Put the chicken, 50 g tapioca starch, 1 tbsp cooking oil, 1 tbsp oyster sauce, 1 tsp granulated sugar, 1/2 tsp bouillon powder, 1/2 tsp salt, 1/2 tsp ground white pepper, 1 egg white, and 4 cloves of chopped and fried garlic into a food processor, then process until smooth and evenly combined.
- Add 200 g shrimp and process briefly again until combined but with the shrimp still coarse.
- Transfer the mixture to another bowl, add 70 g grated chayote, 1 grated carrot, and the sliced spring onion, then stir until evenly combined.
- Take one dimsum wrapper, brush the outside thinly with a mixture of 2 tbsp cooking oil and 1 tbsp water, put filling on the inside, then seal it by pinching the edges of the wrapper.
- Top with grated carrot and repeat until all the filling is used up; one batch makes about 15 medium dumplings.
- Steam in a steamer with already boiling water for about 25 minutes over medium heat until the dumplings are cooked.
- Serve the dimsum warm with a sauce made from 4 tbsp chili sauce, 2 tbsp tomato sauce, and 1 tbsp granulated sugar dissolved in 8 tbsp hot water.
Cook Mode
RESEP DIMSUM AYAM KENYAL DAN GURIH
RESEP DIMSUM AYAM KENYAL DAN GURIH
Bahan
Bahan Kulit:
Cara Membuat
- Untuk kulit, campur 225 gr tepung terigu, 25 gr tepung tapioka, dan 1/2 sdt garam di dalam wadah lalu aduk sampai rata.
- Tuang 150 ml air panas sedikit demi sedikit sambil diaduk, lalu uleni sampai adonannya kalis.
- Bulatkan adonan, masukkan ke dalam wadah tertutup rapat atau tutup dengan plastik wrap, lalu diamkan 60 menit sampai adonannya lembut dan lentur.
- Bagi adonan menjadi dua bagian, taburi alas dengan tepung, lalu gilas adonan hingga tipis.
- Cetak adonan membentuk bulatan menggunakan toples kecil atau gelas, lalu olesi tiap lembar dengan tepung tapioka agar tidak menempel satu sama lain.
- Potong-potong 200 gr daging ayam dan 200 gr udang kupas agar lebih mudah dihaluskan, lalu iris halus 2 batang daun bawang.
- Masukkan daging ayam, 50 gr tepung tapioka, 1 sdm minyak goreng, 1 sdm saus tiram, 1 sdt gula pasir, 1/2 sdt kaldu bubuk, 1/2 sdt garam, 1/2 sdt lada bubuk, 1 butir putih telur, dan 4 siung bawang putih cincang yang telah digoreng ke dalam food processor, lalu proses sampai halus dan tercampur rata.
- Masukkan 200 gr udang lalu proses lagi sebentar sampai tercampur rata tetapi udangnya tidak terlalu halus.
- Pindahkan adonan ke wadah lain, tambahkan 70 gr labu siam parut, 1 buah wortel parut, dan irisan daun bawang, lalu aduk sampai tercampur rata.
- Ambil satu lembar kulit dimsum, olesi bagian luarnya tipis-tipis dengan campuran 2 sdm minyak goreng dan 1 sdm air putih, beri adonan di bagian dalam, lalu rekatkan dengan mencubit pinggiran kulitnya.
- Beri parutan wortel di atasnya lalu lakukan sampai seluruh adonan habis, satu resep dapat sekitar 15 dimsum ukuran sedang.
- Kukus dalam kukusan yang airnya sudah mendidih sekitar 25 menit dengan api sedang sampai dimsumnya matang.
- Sajikan dimsum selagi hangat bersama saus dari campuran 4 sdm saus sambal, 2 sdm saus tomat, dan 1 sdm gula pasir yang dilarutkan dalam 8 sdm air panas.
Ingredients
Wrapper Ingredients:
Steps
- For the wrappers, mix 225 g all-purpose flour, 25 g tapioca starch, and 1/2 tsp salt in a bowl until evenly combined.
- Pour in 150 ml hot water a little at a time while stirring, then knead until the dough is smooth and elastic.
- Round the dough, put it in an airtight container or cover it with plastic wrap, then rest it 60 minutes until soft and pliable.
- Divide the dough in two, dust the work surface with flour, then roll the dough out thin.
- Cut the dough into rounds using a small jar or a glass, then dust each sheet with tapioca starch so they do not stick together.
- Cut up 200 g chicken and 200 g peeled shrimp so they are easier to grind, then finely slice 2 spring onions.
- Put the chicken, 50 g tapioca starch, 1 tbsp cooking oil, 1 tbsp oyster sauce, 1 tsp granulated sugar, 1/2 tsp bouillon powder, 1/2 tsp salt, 1/2 tsp ground white pepper, 1 egg white, and 4 cloves of chopped and fried garlic into a food processor, then process until smooth and evenly combined.
- Add 200 g shrimp and process briefly again until combined but with the shrimp still coarse.
- Transfer the mixture to another bowl, add 70 g grated chayote, 1 grated carrot, and the sliced spring onion, then stir until evenly combined.
- Take one dimsum wrapper, brush the outside thinly with a mixture of 2 tbsp cooking oil and 1 tbsp water, put filling on the inside, then seal it by pinching the edges of the wrapper.
- Top with grated carrot and repeat until all the filling is used up; one batch makes about 15 medium dumplings.
- Steam in a steamer with already boiling water for about 25 minutes over medium heat until the dumplings are cooked.
- Serve the dimsum warm with a sauce made from 4 tbsp chili sauce, 2 tbsp tomato sauce, and 1 tbsp granulated sugar dissolved in 8 tbsp hot water.
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