Not too tricky, serves 8 people (2 dim sums each)
3 fresh chillies, 4 spring onions, 300g shredded cooked chicken, half a bunch fresh coriander finely chopped, 1cm piece fresh ginger finely grated, 5 tbs barbecue sauce, 1 lime, 500g self-raising flour, 400mL TCC light coconut milk, sea salt, 5 tbs toasted sesame seeds, Lee Kum Kee hoisin sauce
1) 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.
2) Shred the cooked chiken into a bowl. Finely slice coriander (stalks and all) and add to the bowl, then mix in grated ginger, barbecue sauce and a good squeeze of lime juice, then set aside.
3) Place flour, coconut milk, and a good pinch of salt into a food processor. Pulse a few times until you have a sticky dough. Transfer dough to flour-dusted work surface and shape into a long sausage (add a little more flour if it's too sticky). Cut into 16 equal-sized pieces, then flatten into circles (roughly half a cm thick).
4) Equally divide the chicken mixture between each of the 16 dough circles (you'll need roughly 1 heaped tbs of chicken per circle), making sure to leave a 2cm gap around the edges.
5) Pull and fold the sides over the filling, pinching the edges together to seal. Place the dim sum balls upside-down into double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
6) Place a wok on high heat and fill with 2cm of boiling water. Once boiling, place the baskets on top of the wok and cover with the lid. Steam for 12 mins, or until light, fluffy and cooked through.
7) 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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