I remember the first time I tried making dim sum at home. I was at a friend’s house, and she had just gotten a dim sum steamer. The moment I tasted the fresh, delicate dumplings, I thought: I need to learn how to do this. After a few trials (and some serious kitchen mishaps), I discovered that making dim sum can be an art. But when you add Jamie Oliver’s spin to the mix, it becomes something entirely different.
Jamie Oliver’s Barbecue Chicken Dim Sum is one of those dishes that blends classic dim sum with an unexpected twist. The juicy barbecue chicken filling, combined with soft, pillowy dough, makes it feel like a special meal-even when it’s just a weekend dinner. It’s fun, a little challenging, but totally worth it when you’re sitting down to eat.
Jamie Oliver’s Barbecue Chicken Dim Sum Recipe
Jamie’s recipe is a balance between simplicity and sophistication. He takes something so traditional and adds his own creative spin with a barbecue chicken filling that’s tender and flavorful. I’ve made this recipe several times, and each time I’m surprised by how the smoky, tangy flavor of the barbecue sauce combines with the steamed dough.
Ingredients Needed
Before you start, gather all these ingredients. They’re simple yet vital for the perfect bite.
- Chicken Breast (or thighs) – Boneless and skinless. Chicken breasts will give you a leaner, milder filling.
- Barbecue Sauce – Use your favorite. A smoky, tangy flavor is the key here.
- Ginger – Fresh ginger will give it a kick, balancing the richness of the chicken.
- Garlic – Adds an earthy, savory depth.
- Spring Onions – For a little sharpness and freshness.
- Soy Sauce – A touch of umami.
- Cornstarch – Helps to thicken the filling and give it the right texture.
- Dim Sum Wrappers – You can get these pre-made at most Asian grocery stores. They’re perfect for steaming and holding all that tasty filling.
- Coriander (Cilantro) – A garnish that brings freshness and color.
How To Make Jamie Oliver’s Barbecue Chicken Dim Sum
Here’s the fun part: making these delicious little parcels.
- Prepare the Chicken – Dice the chicken into small pieces. I like to cut them into tiny cubes to make the filling easy to bite into.
- Marinate the Chicken – In a bowl, mix the chicken with your barbecue sauce, soy sauce, grated ginger, and minced garlic. Let it marinate for at least 30 minutes. This step lets the flavors meld.
- Cook the Chicken – In a hot pan, cook the marinated chicken until it’s just done. You want it cooked through but not dry. Add a bit of cornstarch to the sauce to thicken it slightly as it cooks. This step creates a sticky, glossy filling that’s just irresistible.
- Prepare the Wrappers – Lay your dim sum wrappers on a clean surface. Be sure to keep them covered with a damp cloth so they don’t dry out.
- Assemble the Dim Sum – Spoon a small amount of the barbecue chicken mixture into the center of each wrapper. Carefully fold the edges to seal, pleating the dough as you go. Don’t stress if they’re not perfect; they’ll taste just as good.
- Steam the Dim Sum – Place your filled dumplings in a steamer basket. Steam them over simmering water for about 10-12 minutes. You’ll know they’re ready when they’re soft and the filling is bubbling inside.
Ingredient Science Spotlight
Every ingredient in this recipe plays a vital role in creating the final flavor and texture. Let’s dive into the science behind a few key ones:
- Chicken – Chicken breast is lean and tender, but it can be a bit dry if you overcook it. The marinade adds moisture and flavor, while the cornstarch helps retain juiciness.
- Barbecue Sauce – The acid in the vinegar and the sweetness from sugars in the sauce helps tenderize the chicken. Plus, it gives that signature smoky flavor.
- Dim Sum Wrappers – These wrappers are made from wheat flour and water. When steamed, the flour starches gelatinize, trapping moisture and giving you that signature soft, doughy texture.
- Cornstarch – This thickening agent binds the ingredients together, ensuring the filling doesn’t leak out.
Expert Tips
- Marinate Longer – If you have the time, let the chicken marinate for a few hours or even overnight. The longer it sits, the deeper the flavor.
- Don’t Overstuff – It’s tempting to load up the dumplings with too much filling, but less is more. Overstuffed dim sum can burst open while steaming.
- Use a Hot Pan for Cooking the Chicken – A hot pan helps caramelize the sauce, adding that slightly charred flavor that’s key to a good barbecue dish.
- Seal with Care – If you’re new to dim sum making, don’t stress over the perfect pleat. As long as you seal the edges tightly, they’ll steam up beautifully.
Recipe Variations
If you’re feeling adventurous or just want to switch things up, there are a few variations to consider:
- Swap Chicken for Pork – Barbecue pork is a classic dim sum filling. Just adjust the seasoning accordingly.
- Vegetarian Option – Replace the chicken with mushrooms or tofu. Mushrooms have a meaty texture and soak up all those smoky flavors.
- Spicy Twist – Add a bit of chili paste or finely chopped fresh chilies to the filling for an extra kick.
- Different Wrappers – If you can’t find dim sum wrappers, you can use wonton wrappers or even make your own dough from scratch.
Final Words
These Barbecue Chicken Dim Sum bites are the perfect mix of sweet, smoky, and savory. They’re not as complicated as they seem, and they’ll definitely impress anyone you serve them to. Making your own dim sum is a rewarding experience. The effort you put in pays off with every bite. You get to enjoy the crispy outer layer and tender chicken filling all in one.
FAQs
How Long Does It Take To Make Jamie Oliver’s Barbecue Chicken Dim Sum?
It takes about 45 minutes to an hour to make this recipe from start to finish.
Can I Use A Different Type Of Meat For The Dim Sum?
Yes, you can use pork, beef, or even tofu if you’re looking for a vegetarian option.
Is There A Way To Make The Dim Sum Ahead Of Time?
Yes, you can prepare the filling and assemble the dim sum ahead of time, then steam or fry them when you’re ready.