Dumpling Day: Love Asian food? Follow these recipes to start by making your dim sum

Mumbai has seen scorching weather but with the rain here this week, it seems like the reason to enjoy dumplings has arrived in time. Every year, National Dumpling Day is observed on September 26 in the USA, but over time, it has also become popular around the world.

Dumplings are a delicious treat that have become popular in India over many decades, due to their origins in Nepal and Tibet. Externally, Asian cuisine boasts of a variety of dumplings and their ability to provide instant comfort is what makes them such a favourite among people.

With the last of the monsoon season here coinciding with National Dumpling Day, mid-day.com spoke to Indian chefs to share their variation of the classic dumpling. They not only share delicious vegetarian and non-vegetarian variations with truffle, chicken, and langoustine too. They even have colour variations and a sweet one too.

Truffle Scallop Dim sum
While popular dim sum is delicious, there is always room for experiments. Chef Harish Koranga at Thai Naam suggests making the Truffle Scallop Dim Sum while the rain lasts or once the winter begins because there is nothing more delicious than enjoying some steamed dumplings on any day. He explains, "The delicate scallops are bathed in a symphony of citrus, oyster essence, and a touch of truffle. Each bite bursts with flavour and texture."

Ingredients:
Scallops 2 pieces
Salt to taste
Sugar 1/2 tsp
Crispy garlic 1/2 tsp
Lemongrass 5 gm (finely chopped)
Oyster sauce 1/2 tsp
Orange zest 1/4 tsp
Corn flour 1/2 tsp
Feel free to adjust the seasoning to your preference.

Method:
1. Prepare the scallops: Cut the fresh scallops into small, even pieces.
2. Mix ingredients: In a mixing bowl, combine the scallop pieces with all other binding ingredients. Mix thoroughly until well combined.
3. Rest the mixture: Cover the mixture and let it rest for 1 hour to allow the flavours to meld.
4. Prepare dim sum dough: While the mixture is resting, prepare the dim sum flour mix according to your choice (different colour or shapes).
5. Assemble Dim Sum: Roll out the dough and cut it into circles. Place a spoonful of the scallop mixture in the centre of each circle. Fold and seal the edges to form dumplings.
6. Steam the Dim Sum: Arrange the dumplings in a steamer and steam for 4 minutes, or until cooked through.
7. Serve: Plate the dim sum and serve hot, garnished with togarashi seasoning and a side of ginger mayo for dipping.
8. Enjoy your delicious scallop dim sum.

Chicken Namjim Dumpling
At Cosy Box in Lower Parel, executive chef Saiful Mondal says you can make Chicken Namjim Dumplings to enjoy unique flavours in classic dumplings. He explains, "These dumplings are unique because of the fusion of global flavours with local ingredients, creating a balance between crunch and softness in every bite. Each dumpling offers a surprise, whether it is the richness of truffle oil, the spiciness of red chili, or the creamy texture of cheeses."

Ingredients:
Chicken minced 100 gm
Asparagus 30 gm
Water chestnut 30 gm
Butter 10 gm
Sesame oil 1 tsp

Method:
1. Mix the minced chicken with finely chopped asparagus and water chestnut.
2. Add sesame oil to the mixture.
3. Steam for 8-10 minutes and brush with melted butter.

Also Read: Monsoon Snacking: Guilt-free and sizzling non-fried recipes

Langoustine Har Gao
It is not only the experiments with truffles that make dumplings unique, chef Thagendar Ghatti, who is the junior sous Chef at Dashanzi, JW Marriott Mumbai Juhu, says you can also make Langoustine Har Gao. He explains, "Langoustine Har Gao is where elegance meets simplicity. The delicate sweetness of the langoustine, wrapped in a translucent, hand-folded rice wrapper, transforms a humble dim sum into a luxurious bite. It is the balance of textures and purity of flavours that make this dish truly exceptional."

Ingredients:
For the dough:
Wheat starch 100 gm
Potato starch 40 gm
Hot water 180 ml

For the Langoustine filling:
Langoustine 500 gm
Water chestnut, finely chopped 50 gm
Bamboo shoot, finely chopped 50 gm
Salt 5 gm
Sugar 5 gm
Seasoning 5 gm

Method:
1. Prepare the Langoustine: Clean and wash the langoustine thoroughly, then dry them completely. Chop them finely with a chopper until they are roughly smashed. In a bowl, combine the chopped bamboo shoot and water chestnut. Season this mixture with salt, sugar, and seasoning, ensuring it's well blended.
2. Make the dough: In a separate bowl, mix the wheat and potato starches. Gradually add hot water, stirring continuously until a dough forms. Knead the dough until it achieves a smooth, elastic texture. Divide the dough into equal portions of about 10 g each.
3. Shape the Har Gao: Using a chopper, press each portion into small, round sheets. This traditional method ensures an authentic texture. Place a spoonful of the Langoustine filling in the centre of each sheet, folding and pinching to seal the edges, creating the characteristic Har Gao shape.
4. Steam and serve: Arrange the filled Har Gao in a steamer and steam for approximately 3 minutes. For an elegant presentation, garnish with a sprinkle of orange tobiko before serving.

Veg Shanghai Tri-Colour Dumpling
At Nouba Bar & Kitchen in Jaipur, chef Naveen Joshi says you don't need to enjoy tri-coloured food only during Independence Day. He suggests making the Veg Shanghai Tri-Colour Dumpling any time of the year. He explains, "Veg Shanghai Dumplings is a pretty simple dish and to make it tri-colour was a fun project. It is also not very difficult to make it at home as well, just decide on whether or not you want to go for edible colors or go through the long route to make the colours through vegetables."

Ingredients:
Wheat starch powder 45 gm
Potato starch powder 35 gm
Fresh mushrooms 40 gm
Mix vegetables 100 gm
Cooking wine 1/2 tbsp
Oyster sauce 1 tbsp
Chilli paste 1/2 tbsp
Sesame oil 1 tbsp
Dark soy 1 tbsp
Butter 10 gm
Salt to taste
Aromatic powder 1/2 tsp
White pepper 1/2 tsp
Garlic, chopped 1 tsp
Celery, chopped 1/2 tbsp

Method:

Preparing the filling:
1. Chop and Blanch: Finely chop all vegetables and blanch them for a brief period.
2. Sauté and Season: Toss blanched vegetables in a frying pan with the provided ingredients (butter, garlic, celery, and seasonings).

To make the dumplings:
1. Prepare Dough: Create a dough using wheat and potato starch, dividing it into three parts for different colours.
2. Roll Out Wrappers: Roll out the coloured dough into thin sheets and cut into circles.
3. Assemble: Place a spoonful of the prepared filling in the center of each wrapper and seal.

Cooking and serving:
1. Steam: Steam the assembled dumplings for 4-5 minutes.
2. Serve: Serve the steaming hot tri-color dumplings with your preferred condiments.

Cinnamon Apple Bao Au Rhum
At Fyole Cafe, brand chef Rakhi Advani will change the way you look at dumplings with a sweet version that Cinnamon Apple Bao Au Rhum. For the uninitiated, the literal meaning of bao is dumpling, and she believes this is a perfect dish to enjoy any time you want to indulge in something elaborate. She explains, "This delightful dessert features cinnamon-spiced apple bao soaked in a fragrant dark rum syrup."

Ingredients:

For apple filling:
Apples, diced 250 gm
Light brown sugar 50 gm
Ground cinnamon 1/2 tsp
Pinch of ground nutmeg, ground clove, salt
Lemon zest 1 no
Butter 50 gm

For dark rum syrup:
Dark rum 120 ml
Water 180 ml
Brown sugar 100 gm
1-inch piece of ginger
Orange zest 1 no
Orange juice 2 tbsp
All spice mix of 4 cloves, 1 cinnamon stick, 3 star anise

For bao dough:
All-purpose flour 500 gm
Red Lotus flour (or substitute) 250 gm
Caster sugar 100 gm
Milk powder 100 ml
Baking powder 10 gm
Fresh yeast 20 gm
Lukewarm water 135 gm

Method:
1. Apple filling: Cook the diced apples with sugar, spices, lemon zest, and butter for 15 minutes until soft. Cool.
2. Dark rum syrup: Simmer the syrup ingredients for 10 minutes. Strain and set aside.
3. Bao dough: Dissolve yeast in lukewarm water and combine with flour, sugar, milk powder, and baking powder. Knead until smooth, let rise for 1.5 hours, then knead again. Shape into 16 wrappers.
4. Assemble and steam: Add apple filling to each wrapper, pleat, and steam for 20 minutes. Serve warm with the syrup poured over.

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