About the Food
A delicious fried snack with a crispy exterior and soft interior, here is Fried Dimsum. Made from a blend of sago flour for the skin, combined with Edamame Edashi and chicken thigh.
Ingredients
A. Skin
- Sago flour 100 grams
- Water 100 grams
- Paprika powder 20 grams
B. Complements
- Sago flour 3 tablespoons
- Edamame Edashi 100 grams
- Chicken thigh fillet 400 grams
- Egg white 1 piece
- Oyster sauce 2 tablespoons
- Fish sauce 2 tablespoons
- Salt 1 teaspoon
- Powdered broth 1 teaspoon
- Button mushrooms 50 grams
- Chives 50 stalks
- Shrimp 150 grams
Preparation Steps
- Mix 50 grams of sago with 100 ml of water and paprika powder, then cook over medium heat until it thickens.
- Add 50 grams of sago flour and knead with a mixer until smooth.
- Roll out the dough using a sheeter and cut into your desired shape.
- Boil until cooked and floating. Set aside.
- Soak Edamame Edashi in hot water for 2 minutes, then peel the skin and roughly chop. Set aside.
- Chop the shrimp, mushrooms, and chives into small pieces. Set aside.
- Blend the chicken meat, Sapapua® sago, egg white, oyster sauce, fish sauce, salt, and powdered broth using a blender.
- Add the shrimp, edamame, mushrooms, and chives. Set aside.
- Lay out the boiled dough and place the filling on top.
- Fold and shape the dim sum as desired.
- Fry over medium heat until cooked and golden brown. Drain.
- Fried dim sum is ready to serve.