Peruvian-Inspired Dim Sum

Ingredients

While traditional Chinese dim sum typically features ingredients like pork, shrimp, and soy sauce, our Peruvian-inspired dim sum incorporates ingredients such as quinoa, ají amarillo (Peruvian yellow chili), and cilantro. These additions infuse the dim sum with the distinct flavors of Peru, creating a delightful fusion of two culinary traditions. We alse have the original recipe for Dim sum, so you can check it out.

• 1 cup (185g) quinoa, cooked 1 cup (185g) quinoa, cooked
• 200g ground chicken 200g ground chicken
• 1 tablespoon ají amarillo paste 1 tablespoon ají amarillo paste
• 2 tablespoons cilantro, finely chopped 2 tablespoons cilantro, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 garlic clove, minced 1 garlic clove, minced
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon honey 1 tablespoon honey
• 1/2 teaspoon ají amarillo paste (for dipping sauce) 1/2 teaspoon ají amarillo paste (for dipping sauce)
• 1/4 cup (60ml) water (for dipping sauce) 1/4 cup (60ml) water (for dipping sauce)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a mixing bowl, combine the cooked quinoa, ground chicken, ají amarillo paste, cilantro, soy sauce, sesame oil, ginger, and garlic. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small balls, about 1 inch in diameter.
3. 3.
   In a separate bowl, combine the cornstarch and chicken broth to create a slurry.
4. 4.
   Dip each quinoa-chicken ball into the slurry, ensuring it is fully coated.
5. 5.
   Heat a steamer over high heat and line it with parchment paper or cabbage leaves to prevent sticking.
6. 6.
   Place the coated quinoa-chicken balls in the steamer, leaving some space between each ball.
7. 7.
   Steam the dim sum for 10-12 minutes, or until cooked through.
8. 8.
   While the dim sum is steaming, prepare the dipping sauce by combining soy sauce, lime juice, honey, ají amarillo paste, and water in a small bowl. Mix well.
9. 9.
   Serve the Peruvian-inspired dim sum hot, accompanied by the ají amarillo dipping sauce.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Ají amarillo paste — Adjust the amount of ají amarillo paste according to your desired level of spiciness.
• Cilantro — Make sure to finely chop the cilantro to evenly distribute its flavor in the dim sum.

Tips & Tricks

• To add a Peruvian twist, you can garnish the dim sum with a sprinkle of queso fresco or drizzle with aji amarillo sauce.
• If you prefer a vegetarian version, you can substitute the ground chicken with mashed sweet potatoes or cooked lentils.
• Serve the dim sum with a side of Peruvian salsa criolla for an extra burst of flavor.
• Experiment with different dipping sauces such as rocoto sauce or huacatay sauce to explore more Peruvian flavors.
• For a crispy texture, you can pan-fry the dim sum instead of steaming them.

Serving advice

Serve the Peruvian-inspired dim sum as an appetizer or as part of a tapas-style meal. Arrange them on a platter and garnish with fresh cilantro leaves for an attractive presentation. Encourage your guests to dip the dim sum into the ají amarillo sauce for a burst of Peruvian flavor.

Presentation advice

To enhance the visual appeal of the Peruvian-inspired dim sum, serve them on a vibrant Peruvian textile or a wooden serving board. Arrange the dim sum in a circular pattern, with the dipping sauce placed in the center. Sprinkle some chopped cilantro over the dim sum for a pop of color.