Dimsum is one of my favorite chicken dishes; for some reason, dimsum has become my go-to meal these days. I often buy dimsum when I’m eating out. Coincidentally, I had some leftover chicken fillets from making chicken noodle soup, and I planned to make chayote dim sum with grilled mayo sauce. Here, this dim sum is known as “menthai” dim sum, but since menthai sauce is hard to find and expensive when available, I’ll try making an economical version.
This budget-friendly version of menthai dimsum is my simple way of enjoying it. In my opinion, the taste is almost identical to what I buy at restaurants. While the budget version uses mayonnaise, there’s a slight difference in the sauce when you enjoy it at a restaurant. What I love most about this dish is the grilled sauce—it has a very distinctive flavor and a unique aroma after being grilled.
The final step in the dim sum preparation process usually involves using a blowtorch. But since I don’t have one, I came up with the idea of baking it in the oven using only the top heat so that the top is fully cooked and charred to perfection. Curious about the preparation steps? Let’s take a look at them step by step.
Ingredients for Dim sum
1 carrot
½ chayote
Dimsum wrappers, as needed
1 tablespoon sesame oil
2 tablespoons oyster sauce
½ teaspoon salt
3 tablespoons tapioca starch
4 cloves garlic
Cooking Procedure
Chop the chicken with a cleaver, then slice the chayote and carrots, and mix everything together.
Add salt, oyster sauce, sesame oil, salt, and ground black pepper, and mix everything until well combined.
Add tapioca flour and mix everything until thoroughly combined; the dim sum filling is now ready to be wrapped in the dim sum wrappers.
Then brush the dim sum wrappers with cooking oil, take a spoonful of the filling, and shape them until finished.
Steam until cooked, then let them cool slightly after steaming.
Prepare the mayo sauce: 5 tablespoons of mayonnaise, 2 tablespoons of chili sauce, then add chopped nori.
Stir until well combined, then spoon the sauce over the dim sum arranged on a heat-resistant dish. Sprinkle with more chopped nori.
Bake in a 170°C oven, ensuring the top is fully cooked; when done, it will turn a beautiful golden brown, just like traditional menthai.
Result
These budget-friendly shrimp dumplings are super easy to prepare and serve right away—no need for extra sauce, since the sauce is already included. Spicy, savory, and umami all come together in a flavor that’s just right for my taste buds; I absolutely love the combination. Everything looks so perfect, just like the ones I buy at dim sum restaurants.
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My first experiment was a complete success; the dim sum is chewy, soft, and has a rich flavor on the tongue. The combination of pumpkin and carrot is just right—I absolutely love the result. In my opinion, this is my best dim sum yet. Although I’ve made dim sum using previous recipes, I think this one is far tastier and much better—especially with the delicious mayo sauce variation. Of course, this will become my new favorite snack; I’ll be making this dim sum often as a snack at home.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.