Chicken Dim Sum with Coconut Milk

Steps

• 1. Look, everything is simple here – take everything that remains from last day – chicken, meat, maybe some dense sauces, even cutlets. I had this stuffing. Disassemble the chicken into fibers (or cut your stuffing quite finely).
  
• 2. Grate ginger on grater.
  
• 3. Finely chop the onions, peppers. See the number of peppers for yourself – it all depends on the resistance to sharpness.
  
• 4. Connect all the elements of the filling together, add the sauce (I took devil barbecue).
  
• 5. Then the most interesting is the dough. Connect an equal volume of flour and coconut milk in the bowl of the blender. Take a cup of milk – pour the flour there. Stir for about a minute and a half. Get a sticky dough.
  
• 6. Spread the dough on a dusty surface. Do not interfere a lot of flour, you need to get an airy, fluffy dough. Just to not let dough stick to your hands. Cut into equal parts – decide size for yourself, about the size of a ball for ping pong. Flatten in a cake, spread 1-1.5 tablespoons of filling and protect the edges from the top.
  
• 7. Conveniently place finished envelopes in muffin molds, so that they do not spread and do not stick in the steamer. Lay out "knot" down.
  
• 8. Put ready dim sums in a steamer and cook for 5-10 minutes. It all depends on your way of cooking on steam. The dough should stop being sticky and get a matte color.
  
• 9. It turns out really delicious. The appetizer is very light, low-fat. And you can vary the filling in a variety of scenarios. Vegetables, fruits, meat, poultry – anything!