Dumplings, wontons, and dim sums: Asian steamed foods for the winter

Steaming your food is among the healthiest cooking techniquesone which isnt only quick but also helps retain the flavours of the dish. There are few things as soothing as a warm meal, and with the December breeze setting the tone, some piping steamed food is in order. Many are exercising caution due to increasing number of Omicron cases and abstaining from dining out, but that doesnt mean you cant enjoy delicious food in the safety of your homes. Soups might be the first thing that come to your mind, but if youre a fan of Pan-Asian cuisine, it is time for you to put your culinary skills to test with these mouth-watering steamed recipes shared by Mumbais hottest chefs. Sriracha chicken dim sum by Chef Vadim, Yazu Ingredients For the fillingChicken minced 90 gm, chopped red onions 30 gm, coriander chopped 20 gm, sriracha sauce 45 gm, asparagus 45 gm For the doughwheat starch 80 gm, potato starch 100 gm, salt, boiling water, oil Method Place all ingredients of the filling inside a medium bowl and mix with seasonings. Set aside for about 15 minutes. In a medium bowl, combine the wheat starch 80gm, potato starch 100gm, and pinch of salt.Make a well in the centre and pour in about 150ml of the boiling water. Use a wooden spoon or rubber spatula to stir. The dough will look white and shaggy. Add the oil, stirring it into the dough. If the dough looks dry, add 1 to 2 tablespoons of boiling water. If it looks too wet, add a bit more wheat starch. The dough should have the consistency of modelling clay. Transfer the dough to an un-floured work surface and knead by hand until its very white and smooth, about 3-5 minutes. Cut the dough into 3 or 4 pieces, according to the dumpling recipe youre using, place in to bowl and cover tied with lid cover then set aside to rest for 15 minutes. Once your misen place is ready, lets make a casing. Take a small ball of dough of about 1 inch diameter. Roll it into a thin round disc of about 2 inches diameter. Make sure the casing is thin, else it will not cook thoroughly and wont let the chicken cook evenly. Now lets stuff the fillings. Take about a tea spoon of the chicken filling and place the filling in the centre of the disc. Now make the shape like it shows in the picture. Steam for approximately six to ten minutes. Note that steaming time depends upon the temperature of your steamer. Chicken wonton in soy chili broth by Chef Gaurav, Silly Ingredients skinless, boneless chicken breast halves, minced 2 no, green onion, minced 1 no, soy sauce 1 ½ tablespoons, Asian (toasted) sesame oil 1 tablespoon, vegetable oil 1 tablespoon, scallion 1 no, salt Method In a bowl, mix the ground chicken, scallion and cornstarch until well combined. Add the salt, sesame oil and white pepper. Stir to mix well. Set aside. Wrap the wontons with the wonton wrappers by placing a piece of the wonton wrapper on your palm. Add 1/2 tablespoon of the filling in the middle of the wrapper. Dip your index finger into some water and trace it on the outer edges of the wonton wrapper. Fold and pinch the edges of the wonton wrapper up and seal the wonton tight so there is no opening at the top and the wonton is securely enclosed Blanch in boiling water and serve with the soy chili broth. Truffle wild mushroom dumpling by Chef Krishna Tiwari, Kyma Ingredients Shitake 30 gm, black fungus mushrooms 20 no, white fungus 20 gm, green papaya 5 gm, red pumpkin 5 gm, yam bean 5 gm, lotus root 5 gm, truffle paste 3 gm, truffle oil 10 ml, wheat starch 25 gm, potato starch 15 gm, activated charcoal 2 gm, all purpose flour 250 gm, water 125-130 mlMethod Cover shiitake mushrooms and black fungus mushrooms in hot water until they are soft and strain them well. Chop the mushrooms, onion, red pumpkin, yam bean, green papaya, and lotus root. Cut the garlic and ginger (as small as possible) or grate them with a fine grater. Heat a littleoil in a pan, add the ginger, and garlic and saute for about 20 seconds. Add the onion, red pumpkin, yam bean green papaya, and lotus root and let it cook about 2 minutes. Add the mushrooms and cook for another two minutes. Add all the seasonings, and remove the pan from the heat. Put the vegetables in a small bowl with the black truffle paste and mushrooms sauce, and mix everything well and evenly. Cover the bowl and let it cool in the refrigerator at least 30 minutes or overnight. Mix flour and water in a bowl. You can also do it directly on a flat floured surface. Add water to the flour gradually. Gently mix with a pair of chopsticks or spatula until no more loose flour can be seen. Then combine and knead with your hand. At this stage, the dough ball should be medium firm and have a rough appearance. Leave it to rest (covered) for 10-15 minutes then knead it into a smooth ball. Cover and rest the dough a second time for at least 30 minutes. The resting process will help to soften the dough. The longer it rests, the softer it becomes. With a spoon, take the vegetable mixture from the bowl and place it on the dumpling dough on top of the palm of the hand. Fold the dough over the filling and seal it firmly. Put the base of the dumplings flat so that it sits correctly. Steam the dumplings fortwo to three minutes. Top it up with black truffle oil, and serve the dumplings steaming hot with sauce. Also Read:Try a plant-based feast this Christmas

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Dumplings, wontons, and dim sums: Asian steamed foods for the winter

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