|300 g||chicken breast fillets|
|1/2 cup||spring onion — finely chopped|
|5 cm||fresh ginger — grated|
|2 tsp||soy sauce|
|1 tsp||sesame oil|
|sea salt and white pepper|
|1||eggs — whites only|
|soy sauce — to serve|
Place the wonton wrappers on a surface, cover with a damp cloth. To make the mince, cube chicken breasts and blitz in a food processor.
Place the minced chicken, spring onion, ginger, soy sauce and sesame oil in a bowl. Stir to combine, then add cream and seasoning and stir thoroughly to incorporate.
Place a tablespoon of the mixture in the centre of the wrapper. (You can form them into little balls, if you like.)
Brush the edges of the wrapper with egg white; bring together to form a parcel.
Place a square of baking paper in a bamboo steamer, add the dim sums; place steamer over a pot of simmering water and steam, uncovered, for 10 minutes or until the dim sums are cooked. Serve hot with soy sauce or a dipping sauce of your choice.