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Gluten free dim sum
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A picture of Gluten free dim sum.

Gluten free dim sum

Rasya'n (रस्याण) a chef's Diary
Rasya'n (रस्याण) a chef's Diary @yourdigitalcook
Bangalore

Everyone is fond of dimsums and momos. But due to some allergies many of them can't have it. So I tried make a gluten free dim sum with blanched cabbage and minced chicken. You can make with spinach leaves as well. Cabbage one will be crunchy and will give the feel of real dimsums.

Everyone is fond of dimsums and momos. But due to some allergies many of them can't have it. So I tried make a gluten free dim sum with blanched cabbage and minced chicken. You can make with spinach leaves as well. Cabbage one will be crunchy and will give the feel of real dimsums.

Read more

Gluten free dim sum

Rasya'n (रस्याण) a chef's Diary
Rasya'n (रस्याण) a chef's Diary @yourdigitalcook
Bangalore

Everyone is fond of dimsums and momos. But due to some allergies many of them can't have it. So I tried make a gluten free dim sum with blanched cabbage and minced chicken. You can make with spinach leaves as well. Cabbage one will be crunchy and will give the feel of real dimsums.

Everyone is fond of dimsums and momos. But due to some allergies many of them can't have it. So I tried make a gluten free dim sum with blanched cabbage and minced chicken. You can make with spinach leaves as well. Cabbage one will be crunchy and will give the feel of real dimsums.

Read more
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Ingredients

8 minutes
2 portion
  • 2Tender Cabbage leaf
  • 100 gmsMinced chicken
  • 5 gramsOnion
  • 5 gramsChopped cabbage
  • 2 gmsSpring onion
  • 1 gmsChopped ginger
  • 2 dropSesame oil
  • 2 dropsRice wine
  • to tasteSeasoning
  • 1 pinchWhite pepper
  • as neededIkura- to garnish
  • as neededTobiko- to garnish
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Steps

8 minutes
  1. 1

    Clean wash and cut cabbage leave in 4 inch diameter round shape.

  2. 2

    Mix the chicken and all chopped vegetables together in a bowl. Add seasoning, flavoured with sesame oil & rice wine.

  3. 3

    Keep the mixture in refrigerator.

  4. 4

    Blanch the cabbage leaves & place in ice bath.

  5. 5

    Pat dry the cabbage and stuff the mixture in the cabbage and give cylindrical shape.

  6. 6

    Steam it for 6 minutes and garnish with tobiko/ ikura. serve hot with any dip of your choice.

  7. 7

    By subodh Upadhyay

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Rasya'n (रस्याण) a chef's Diary
Rasya'n (रस्याण) a chef's Diary @yourdigitalcook
on May 14, 2018 13:12
Bangalore
a professional chef, having a good hand in Ayurvedic cooking, Regional Uttarakhand food and Far East Asian Cuisine- Thai, Chinese, Malaysian, Japanese and Asian cooking.An essence Of Himalaya is my first book over traditional cuisine of Uttarakhand. Which is the first written evidence over traditional Uttarakhand cuisine.I am here to share my cooking secret with you .
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