Barbecued chicken dim sum



  • 3 fresh chillies , (different colours)
  • 4 spring onions
  • 300 g cooked chicken
  • ½ a small bunch fresh coriander
  • 1cm piece of fresh ginger , peeled and finely grated
  • 5 tablespoons barbecue sauce
  • 1 lime
  • 500 g self-raising flour , plus extra for dusting
  • 400 ml light coconut milk, or semi skimmed milk
  • sea salt
  • 5 tablespoons sesame seeds , toasted
  • hoisin sauce


For this recipe, you will need 300 g cooked chicken.

Halve and deseed the chillies, trim and halve the spring onions, then very finely slice the chillies and spring onions lengthways and place into a bowl of iced water until they curl. Put to one side.

Shred the cooked chicken into a bowl. Finely slice the coriander (stalks and all) and add to the bowl, then mix in the grated ginger, barbecue sauce and a good squeeze of lime juice, then set aside.

Place the flour, coconut milk or semi-skimmed milk and a good pinch salt into a food processor, then pulse a few times until you have a sticky dough. Transfer to a flour-dusted work surface and shape into a long sausage, adding a little more flour if it’s too sticky. Cut into 16 equal-sized pieces, then flatten or roll each into circles (roughly ½ cm thick).

Equally divide the chicken mixture between each of the 16 dough circles (you’ll need roughly 1 heaped teaspoon of chicken per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place the dim sum balls, upside-down in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.

Place a wok on a high heat and fill with 2cm worth of boiling water. Once boiling, place the baskets on top of the wok and cover with a lid. Steam for 12 minutes or until light, fluffy and cooked through.

Drain and scatter over the spring onions and chillies, sprinkle with toasted sesame seeds and serve with a bowl of lime-spiked hoisin sauce for dipping.


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