Steamed chicken dim sum recipe

Chicken dim sum.
Chicken dim sum. Photo: Jennifer Soo

For finger food designed for nibbling, try this quick and easy recipe idea from Luke Mangan.


600g minced chicken

1 free-range egg

2 tbsp hoi sin sauce

2 tbsp chopped mint

sea salt and freshly ground black pepper

gow gee wonton wrappers

chives, cut into batons, for garnish


1. In a large bowl, combine the minced chicken, egg, hoi sin and mint. Mix well and season to taste. Moisten a gow gee wrapper around the edges with a little water. Place it in the palm of your hand, place about a dessert-spoon of mince mixture in the middle and pinch the sides of the wrapper, leaving mince exposed at the top. Repeat until all the mince mixture is used.

2. Line a large steamer with greaseproof paper and steam the dim sum over boiling water for 10-12 minutes, or until the meat is cooked through.

3. Serve sprinkled with chives, with soy sauce on the side.

*gow gee wrappers are available from Asian supermarkets.