Deep-fried dim sum with spicy chicken Kuta-Bali style

Ingredients for 1 servings:

• 230 g wheat flour type 405
• 3 g beef broth, instant
• ½ tsp mace powder
• ½ tsp white pepper
• 110 g water, lukewarm
• 1 liter of palm oil (premium quality) for frying
• 200 g minced poultry (from the chicken breast), fresh or frozen
• 2 tbsp instant soup powder (mushroom soup)
• 1 tsp instant chicken broth
• 1 tbsp glutamate, highly purified
• 3 medium-sized garlic cloves, fresh
• 20 g carrot(s)
• 1 tbsp celery leaves, fresh or frozen
• 1 pinch(s) of sugar
• 1 tbsp oyster sauce (Saos Tiram)
• 1 m.-sized eggs
• 5 tbsp palm oil (premium quality)
• 2 tbsp tapioca flour
• 6 g baking powder
• Instant chicken broth, to taste
• Fish sauce (spring roll sauce, Asian shop) or Thai sweet chili sauce (recipe in the DB)
• n. B. flowers and leaves
• Flour for the work surface

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Deep-fried, small dumplings filled with spicy chicken. Eaten in Kuta, Bali, Indonesia. Makes approximately 30 dim sum wrappers, 8 cm in diameter.

Using a food processor, mix the dough ingredients together for at least 15 minutes until you have a firm dough. Wrap the dough in cling film and let it rest in the refrigerator for a good hour. The dough you’ll then hold in your hands will be velvety, smooth, and easy to roll out. It will make enough for about 30 round dim sum wrappers with a diameter of 8 cm. If you don’t have finely minced chicken available, you should buy chicken breast. Freeze fresh chicken, thaw frozen chicken slightly, and use a Chinese cleaver to chop the frozen chicken into small pieces, then finely mince it. This takes time, but is by far the best way to get good mince. Squeeze the garlic twice. Wash the carrot, trim both ends, peel, and slice the required amount into short julienne strips. Wash the fresh celery leaves, pull them off the stalks, and chop them finely. Measure the frozen chicken and let it thaw. Mix all the ingredients for the filling, except for the baking powder, until smooth, and keep covered in the refrigerator. Roll out the dough into a flatbread about 1 mm thick and cut out round cookies about 8 cm in diameter. Knead any leftover dough together and roll it out again until all the dough is used up. Remove the filling from the refrigerator and mix in the baking powder. Sprinkle the worktop with a little flour. Place a sheet of dough on top and moisten the top edge with a brush and a little water. Place a good teaspoon of the filling in the center of a flatbread and press it down slightly. Fold the flatbread from the bottom up and press the edges together, pressing as much air out of the dim sum as possible. Continue in this way until all the filling or the flatbreads are used up. Heat a wok, add the frying oil, and heat to 190 degrees Celsius. Add about 5 raw dim sum at a time with a slotted spoon and fry until golden brown on both sides. Arrange the dim sum on a serving platter, garnish, and serve with the dipping sauce. Link to the Thai Sweet Chili Sauce: https://www.chefkoch.de/rezepte/2150631345356366/Thai-Sweet-Chili-Sauce.html