- 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)
- 600g/1lb 5oz plain flour
- 7g instant yeast
- ½ tbsp baking powder
- 115g/4oz sugar
- 100g/3½oz milk
- 2 free-range egg whites
- 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.