National Dumpling Day 2023: Check Out Some Interesting Recipes

National Dumpling Day 2023: Check Out Some Interesting Recipes

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National Dumpling Day is celebrated every year on September 26 in the United States of America. This day, which begun from 2015, celebrates the flavourful stuffed pieces of dough which is tasty as well as light on the palate. Even if its celebrated in the USA, we at India can also enjoy some yummy dumplings on this occasion and what better could it be, than to prepare your little pieces of delight in your own kitchen. Here are some recipes shared with ABP Live by some chefs which you can try at home.

1. Sesame Tofu Dumplings (By Arun Kumar, Sous Chef, The Ashok, ITDC)

Ingredients

  • 1 Block  –  tofu
  • 1 Tbsp   – Seasame Oil
  • 2 Cloves Garlic, chopped
  • 3 Tbsp   – Soy Sauce
  • 1 Tbsp   – Rice wine Vinegar 
  • 1 Tbsp   – Black Sesame seeds
  • 3 Green onions, finely chopped
  • Dumpling wrappers
  • Seasoning as required

Instructions

  • To make the tofu moisture free press the tofu, lay the block on paper towels, place more paper towels on top and put something heavy on top of that. Press for at least 15 minutes. 
  • Heat a non stick pan on medium high add the sesame oil, the chopped garlic, then add crumbled tofu Stir fry for about 3-4 minutes until it starts to get firm and is beginning to get brown. Now add the soy sauce, rice wine vinegar. Stir to combine and continue to stir fry until the liquid is absorbed.
  • Now add the sesame seeds and green onions. Taste and adjust seasoning. Remove from heat. Allow it to cool down.
  •  Now fill the dumpling wrappers, place just a teaspoon or 2 of filling in the center, then, dip you finger in water, and wet the edges all the way around. Now fold together into a triangle, point to point or shape it as desired. 
  •  Add a little water to the bottom of a steamer and bring to a boil, add the dumplings to the basket part and cover, it will take about 7-8 minutes to steam. 
  • Serve immediately with dipping sauces. 

 

Sesame Tofu Dumplings (Image Source: The Ashok, ITDC)
Sesame Tofu Dumplings (Image Source: The Ashok, ITDC)

2. Asparagus & Water Chestnut Dim Sums (By Chef Saki Lama, House of Wok)

Ingredients:

For the Dim Sum Filling:

  • 20 grams Asparagus, finely chopped
  • 20 grams Water Chestnuts, finely chopped
  • 25 grams Carrot, finely grated
  • 15 grams White Mushroom, finely chopped
  • 2 grams Coriander, finely minced
  • 2 grams Garlic, minced
  • 3 millilitres Vegetarian or Mushroom Oyster Sauce
  • 1 millilitre Sesame Oil
  • 3 grams Aromat Powder (vegetarian seasoning)
  • 1 gram Salt (adjust to taste)
  • 3 grams Butter (for sautéing)

For the Dim Sum Wrappers:

  • Store-bought dim sum wrappers or rice paper sheets

Method:

  1. Prepare the Dim Sum Filling:
  • Heat the butter in a pan over medium heat.
  • Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Add the finely chopped white mushrooms and coriander root. Sauté for 2-3 minutes until the mushrooms release their moisture and start to brown.
  • Add the finely chopped asparagus, water chestnuts, and grated carrot to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender yet still crisp.
  • Season the filling with vegetarian oyster sauce, sesame oil, aromat powder, and salt. Mix well and cook for another 1-2 minutes. Taste and adjust the seasoning as needed.
  • Remove the dim sum filling from the heat and let it cool to room temperature.
  • Assemble the Dim Sums:
    • Take one dim sum wrapper and place a small spoonful of the cooled filling in the centre (approximately 1 teaspoon).
    • Moisten the edges of the wrapper with water using your fingertip.
    • Fold the wrapper in half, enclosing the filling, and press the edges firmly to seal. You can shape them into traditional pleated dim sum shapes or simply fold them in half to create half-moon shapes.
  • Steam the Dim Sums:
    • Prepare a steamer by bringing water to a boil.
    • Line the steamer basket or trays with parchment paper or cabbage leaves to prevent sticking.
    • Place the assembled dim sums in the steamer, leaving some space between each one.
    • Steam the dim sums for approximately 8-10 minutes, or until the wrappers turn translucent and the filling is cooked through.
  • Serve:
    • Carefully remove the steamed dim sums from the steamer.
    • Arrange them on a serving plate.
    • Serve hot with your favourite dipping sauce.
  • Enjoy your homemade Asparagus & Water Chestnut Dim Sums.
  • Tips:

    1. Ensure that the dim sum wrappers are covered with a damp cloth to prevent drying out while assembling the dim sums.
    2. Adjust the amount of garlic and seasoning to suit your taste preferences.
    3. Feel free to get creative with the dim sum wrapper shapes for an attractive presentation.

    3. Chicken Chilli Garlic Oil Dim Sums (By Chef Saki Lama, House of Wok)

    Ingredients:

    For the Dim Sum Filling:

    • 70 grams Chicken Thigh, finely minced
    • 2 grams Spring Onion, finely chopped
    • 2 grams Celery, finely chopped
    • 2 grams Coriander Root, finely minced
    • 2 grams Water Chestnut, finely chopped
    • 2 grams Garlic, minced
    • 1 gram Chilli Flakes (adjust to taste)
    • 1 gram Peanut Butter
    • 4 grams Chicken Aromat Powder (or any seasoning of your choice)
    • 1 millilitre Chilli Oil (adjust to your preferred spice level)
    • 1 millilitre Cooking Wine
    • 1 millilitre Sesame Oil
    • 1 gram White Pepper
    • 1 millilitre Cooking Oil

    For the Dim Sum Wrappers:

    • Store-bought dim sum wrappers or rice paper sheets

    Method:

    Prepare the Dim Sum Filling:

    In a bowl, combine the minced chicken thigh, chopped spring onions, celery, coriander root, water chestnut, minced garlic, and chili flakes.

    • In a separate small bowl, mix the peanut butter, chicken aromat powder, chili oil, cooking wine, sesame oil, and white pepper to create the sauce.
    • Pour the sauce over the chicken and vegetable mixture. Mix thoroughly to ensure all ingredients are well coated with the sauce. Adjust the seasoning if needed.
    • Heat a small amount of cooking oil in a pan over medium heat. Add the chicken mixture and stir-fry for about 3-4 minutes or until the chicken is cooked through and no longer pink. Remove from heat and let it cool to room temperature.

    Assemble the Dim Sums:

    • Take one dim sum wrapper and place a small spoonful of the cooled chicken filling in the centre (approximately 1 teaspoon).
    • Moisten the edges of the wrapper with water using your fingertip.
    • Fold the wrapper in half, enclosing the filling, and press the edges firmly to seal. You can shape them into traditional pleated dim sum shapes or simply fold them in half to create half-moon shapes.

    Steam the Dim Sums:

    • Prepare a steamer by bringing water to a boil.
    • Line the steamer basket or trays with parchment paper or cabbage leaves to prevent sticking.
    • Place the assembled dim sums in the steamer, leaving some space between each one.
    • Steam the dim sums for approximately 10-12 minutes, or until the wrappers turn translucent and the filling is fully heated.

    Serve:

    • Carefully remove the steamed dim sums from the steamer.
    • Arrange them on a serving plate.
    • Serve hot with extra chilli oil or your favourite dipping sauce.
    • Enjoy your homemade Chicken Chilli Garlic Oil Dim Sums.

     

    Chicken Chilli Garlic Oil Dim Sums (Image Source: House of Wok)
    Chicken Chilli Garlic Oil Dim Sums (Image Source: House of Wok)

    4. Crispy Chicken Dumpling (By Nitin Kohli, Founder and Creative Soul of Cafe MAKA Courtyard, Delhi)

    For CHICKEN DUMPLING GINGER CHICKEN FILLING 

    Ingredients:

    • 800 g boneless, skinless chicken thighs or ground chicken
    • 3 tbsp sesame oil
    • 3 tbsp light soy sauce
    • 1½ tbsp dark soy sauce (optional)
    • 1½-inch piece of ginger, peeled and finely minced
    • 3 green onions, finely chopped
    • ½ tsp ground white pepper or black pepper
    • ½ tsp salt
    • 1½ tsp honey
    • CHICKEN FILLING

    Method:

    • Roughly chop the chicken thighs and place them in a food processor. Pulse until you have ground chicken resembling sausage meat. Alternatively, use pre-ground chicken and skip this step.
    • Transfer the ground chicken to a large bowl. Add sesame oil, light and dark soy sauce (if using), minced ginger, chopped green onions, salt, honey, and pepper.
    • Stir the chicken filling in a single direction (either clockwise or counterclockwise) until well combined and the filling becomes sticky. You can use chopsticks, a spoon, or a fork.
    • To check the seasoning, heat a small non-stick pan over medium-high heat. Take a small portion of the filling (about 1 cm in diameter), flatten it slightly, and cook it in the hot pan on both sides until it’s cooked through. Taste it, and if it needs more salt, add it to the filling and mix well.

    COOKING THE DUMPLINGS

    Method:

    • In a large pot or wok, heat about 2 – 3 inches of water over medium-high heat. Ensure that your bamboo steamer fits snugly on top of the pot if you’re using one, or if you’re using a wok, make sure the steamer doesn’t touch the water at the bottom.
    • Line the bottom of your bamboo steamer with perforated parchment paper or a few pieces of lettuce, making sure steam can pass through. Place the dumplings on the parchment paper or lettuce, leaving at least 2 cm of space between each dumpling.
    • Once the water is boiling, place the covered bamboo steamer on the pot/wok and steam for about 10 minutes without opening the steamer.
    • If you’re unsure whether the dumplings are cooked through after 10 minutes, cut one open to check. If needed, steam them for a few more minutes.
    • If making another batch of dumplings, ensure there’s enough water in the pot/wok and bring it to a boil again.
    • Once steamed, serve the dumplings warm with a dipping sauce.

    THE SECRET SAUCE BY NITIN KOHLI

    Method:

    • In a pan, heat light soy sauce, chopped red chilies, sesame oil, a dash of honey, and chili oil.
    • Pan-fry the dumplings until both sides are golden brown.
    • Pour the hot sauce into a serving dish, filling it halfway up. Gently place the dumplings in the sauce and serve with chopsticks.

     

    Crispy Chicken Dumpling (Image Source: Cafe MAKA Courtyard, Delhi)
    Crispy Chicken Dumpling (Image Source: Cafe MAKA Courtyard, Delhi)

    5. Chor PaGaGrong (By Chef Lily of Banyan Tree, a Thai restaurant at Taj Holiday Village Resort & Spa)

    Ingredients:

    For Filling:

    • Taro root – 500 gms
    • Coconut Milk – 250 gms
    • Oil – 100 ml
    • White Sugar – 60 gms
    • Salt – 45 gms

     For Dough:

    • Red Lotus Flour – 250 gms
    • White Sugar      – 60 gms
    • Coconut Milk – 200 ml 
    • Water (Jasmine flavor infused) – 30 ml
    • Edible Colour – 01 ml

    Method:

    For Filling

    • Remove the skin of the Taro root, cut it into dices. Steam it until soft.
    • Blend the taro root with coconut milk.
    • Add the mixture in a non- stick pan and add the other ingredients. Cook it until the sugar melts and put aside to cool.
    • Once the mixture is cool, it will form a dough. Divide the dough into small balls of 7 gm each.

    For Wrap

    • Mix all the ingredients mentioned above except the color.
    • Cook the mixture in a non- stick pan until it becomes like a dough.
    • Divide the dough and add different colour to it.
    • Give the shape to the dumplings using tweezers.

    6. Tibetan Soup Dumplings (By Amandeep Singh, Executive Sous Chef, The Westin Mumbai Garden City)

    Ingredients:

    For the Dumpling Dough:

    • 2 cups all-purpose flour
    • 1 cup warm water

    For the Filling:

    • 1/2 pound ground pork
    • 1/2 cup finely chopped scallions
    • 1/4 cup minced ginger
    • 2 cloves garlic, minced
    • 1 tablespoon soy sauce
    • 1 tablespoon sesame oil
    • Salt and pepper to taste

    For the Soup Broth:

    • 4 cups chicken or vegetable broth
    • 2 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • 1/4 cup chopped scallions
    • 1/4 cup chopped cilantro

    Method:

    • Prepare the Dumpling Dough:
    • In a mixing bowl, combine the flour and warm water.
    • Knead the mixture until it forms a smooth dough. If it’s too sticky, add a bit more flour; if it’s too dry, add a bit more water.
    • Cover the dough with a damp cloth and let it rest for 30 minutes.

    Prepare the Filling:

    • In a bowl, mix together the ground pork, chopped scallions, minced ginger, minced garlic, soy sauce, sesame oil, salt, and pepper. Ensure the filling is well combined.
    • Refrigerate the filling while you work on the dough.

    Assemble the Dumplings:

    • Roll out the rested dough into a thin sheet on a floured surface.
    • Use a round cookie cutter or the rim of a glass to cut out dumpling wrappers.
    • Place a small spoonful of the pork filling in the center of each wrapper.
    • Fold the wrapper in half, creating a half-moon shape. Pinch and seal the edges firmly, ensuring there are no gaps.

    Cook the Soup Dumplings:

    • In a large pot, bring the chicken or vegetable broth to a simmer.
    • Add soy sauce and sesame oil to the broth and stir.
    • Gently place the dumplings into the simmering broth.
    • Allow the dumplings to cook for about 5-7 minutes until they are translucent and the filling is cooked through.
    • Carefully transfer the dumplings and soup into serving bowls.

    Serve:

    • Garnish the soup dumplings with chopped scallions and cilantro.

    7. Prawn Balchão Dumpling (By Num Bahadur, Chef de Partie – Asian Section Taj Fort Aguada Resort & Spa)

    For the dumpling outer cover :

    Ingredients:

    • 4 cups all-purpose flour(500 g); 
    • 2 teaspoons salt; 
    • 1 ¼ cups warm water(300 mL)

    Method:

    • In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well combined.
    • Roll out dough on a floured surface and knead until smooth.
    • Divide the dough into 4 equal parts.
    • Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces,
    • Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly. Keep the dumpling wrappers separated with butter/parchment paper
    • Add 1 tablespoon of filling to the center of a dumpling wrapper, and lightly coat half of the outside of the wrapper with water.
    • Fold the moistened half of the wrapper over the filling.
    • Steam the dim sum in a wooden basket for 10 minutes, and cook them in batches.

    Prawn Balchão filling :

    Ingredients:

    • Prawn preferably white 55-65 pcs per kg (peeled, pat dried)
    • Onions Large Not More Than 6 Pcs
    • Chilli Whole Kashmiri 20 – 25 nos
    • Cloves 10nos
    • Cardamom Green 10nos
    • Cinnamon Stick 2 inches
    • Goan vinegar half cup

    Method:

    • Fine grind chilies, clove, cardamom, cinnamon in Goan vinegar and set it aside
    • Take a thick bottom pan and saute chopped ginger and garlic along with chopped onions.
    •  Keep cooking on medium flame until they turn mushy and dark brown.
    • Add prawns to the pan and cook for 2 to 3 minutes.
    • Add the prepared Balchão paste to this and cook well. Check seasoning and set the filling aside for cooling.

     

    Prawn balchao dumplings (Image Source: Taj Fort Aguada Resort & Spa)
    Prawn balchao dumplings (Image Source: Taj Fort Aguada Resort & Spa)

     Serve with Dipping sauce : A healthy mix of (as per your taste the quantities can be adjusted) ¼ cup soy sauce(60 mL), ¼ cup rice wine vinegar(60 mL), 1 teaspoon sesame oil,1 teaspoon crushed red pepper flake

    8. Korean Veg Dumpling (By Juliano Rodrigues – Brand Chef Thea)

    Ingredients:

    • Vegetable stock: 300 ml
    • Oil: 1tbsp                
    • Garlic chopped:  1 tsp 
    • Ginger:  1 tsp
    • Fresh Thai chilli: 1 tsp 
    • Green zucchini small dice: 1 tbsp 
    • Yellow zucchini  small dice:  1 tbsp 
    • Mushroom dic: 1 tsp
    • Broccoli Florets Small: 10 gm
    • Salt as required 
    • Pepper as required 
    • Dark soya: 1/4 tsp 
    • Vinegar: 1/4 tsp 
    • Nori sheet: 1/4 for garnish

    Method:

    • In a medium stock pot heat oil and add all ingredients except Nori sheet, stock and Seasoning, and soya sauce sautee.
    • Add stock give a boil, then add soya sauce and adjust seasoning.
    • Thicken with Corn starch if required or can be served as un-pass Broth & Veg dumpling and garnish with Nori sheet

    For Filling:

    • Tapioca sheet 2 nos 
    • Chopped white chestnut 2 tbsp 
    • Chopped celery 1 tbsp  
    • Chopped Cabbage 2 tbsp 
    • Chopped carrot 2 tbsp 
    • Chopped french beans 1 tbsp
    • Garlic 1/3 tsp 
    • Sesame oil 1 tsp 
    • Salt and pepper to taste 

    Method:

    • Saute ingredients except tapioca sheet. Allow to cool.
    • Divide the tapioca sheet equally and place the filling and wrap well.
    • Need to Steam for 10 Min and serve as desire or can be frozen for future use…

     

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