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Le Chaudron recipe
Dim sum poulet vapeur
Steamed chicken dim sum
⏱ 35 minServes 4Medium240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)ground chicken
100 g (3½ oz)bamboo shoots, chopped
30 g (1 oz)wood ear mushrooms
2green onions, chopped
1cm / ½ in ginger, grated
2 tbspsoy sauce
1 tspsesame oil
24dumpling wrappers
1 pinchpepper
- 300 g (11 oz) ground chicken
- 100 g (3½ oz) bamboo shoots, chopped
- 30 g (1 oz) wood ear mushrooms
- 2 green onions, chopped
- 1 cm / ½ in ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 24 dumpling wrappers
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the wood ear mushrooms in hot water for 15 minutes, then rinse, squeeze dry and chop finely.
- In a large bowl, mix the chicken, bamboo shoots, mushrooms and scallions.
- Add the grated ginger, soy sauce, sesame oil and white pepper and mix for 2 minutes.
- Set out a small bowl of water. Hold a wrapper in your cupped palm.
- Put 1 teaspoon filling in the center and moisten the edges with a wet finger.
- Pleat the edges up around the filling (3–4 pleats), leaving the top open. Repeat with the other 23.
- Arrange in a steamer basket lined with perforated parchment, not touching.
- Steam for 10 to 12 minutes until the wrappers are translucent and the filling cooked. Serve right away with soy-vinegar dipping sauce.
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