Best dim sum recipes: Asparagus and Water Chestnut Dumpling or ​Spicy Green Dumpling?

By Sagar Sarkar, Brand Chef at CHA, Bengaluru

Ingredients

• Asparagus (finely chopped), 1 cup,


• Water chestnuts (finely chopped, fresh or canned), 1/2 cup


• Carrots (finely chopped, optional), 1/4 cup


• Sesame oil, 1 tablespoon


• Soy sauce, 1 teaspoon


• Ginger (minced), 1 teaspoon


• Garlic (minced), 1 clove


• Spring onions (finely chopped), 1 tablespoon


• Rice vinegar or lemon juice, 1 teaspoon


• Dumpling wrappers, store-bought or homemade


• Salt and pepper, to taste

Prepare the Filling:

• Heat the sesame oil in a pan over medium heat. Add the minced ginger and garlic, sauté for about 1 minute until fragrant.


• Add the chopped asparagus, water chestnuts, and carrots (if using). Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.


• Mix in the soy sauce, spring onions, and rice vinegar or lemon juice. Season with salt and pepper to taste.


• Remove from heat and allow the filling to cool.

• Place a dumpling wrapper on a clean surface.


• Spoon about 1 teaspoon of the asparagus and water chestnut filling into the center of the wrapper.


• Lightly moisten the edges of the wrapper with water, fold it in half to form a half-moon shape, and press the edges to seal. For a decorative finish, pleat the edges.

• To steam: Line a steamer with parchment paper to prevent sticking. Place the dumplings in the steamer and steam for 8-10 minutes, until tender.


• To pan-fry: Heat some oil in a pan over medium heat. Arrange the dumplings in the pan, cooking until the bottoms are golden and crispy (about 2-3 minutes). Then add 1/4 cup water, cover, and steam for 5-6 minutes until fully cooked through.


• Serve the dumplings hot with soy sauce, chili oil, or your favorite dipping sauce.

​Spicy Green Dumpling

By Chef Zhang Hongsheng, Chef De Cuisine, The China Kitchen, Hyatt Regency Delhi

Ingredients:

• Chopped asparagus, 20 gm


• Chopped water chestnut, 50 gm


• Chopped green beans, 20 gm


• Spinach, 20 gm


• Salt, 10 gm


• Broth powder, 15 gm


• Sugar, 10 gm


• Sesame oil, 10 ml


• Potato starch, 30 g


• Wheat starch, 30 gm


• Spicy red chili sauce, 10 gm


• Oil, 5 ml


• Banana leaf, 1


• Soy sauce, 5 ml


• Hot water, 50 ml

For the dough

• Boil Spinach for 2 minutes and blend in a grinder


• Take a bowl and add potato starch, wheat starch, spinach puree and add hot water gradually into it and mix it well to make a dough.


• Transfer the dough into a wooden wok surface and knead it with the hands.


• Dusting the dough with potato starch and continue kneading until it is smooth for 5-8 minutes.


• Put the dough back in the bowl, cover it with a clean wrap.

• Heat oil in a wok. Add spicy red chili sauce, asparagus, water chestnuts, and green beans, and toss the ingredients for approximately one minute.


• Add the seasoning and soy sauce to the wok, adjusting the flavor as needed.


• Once the seasoning is balanced, incorporate potato starch to thicken the mixture.


• Remove the mixture from the wok and allow it to cool.


• Once cooled, add sesame oil to the mixture, ensuring even distribution.


• Shape the dumplings, filling them with the prepared mixture, and set aside.


• Cut banana leaves into appropriate sizes and arrange them in a steaming basket.


• Place the filled dumplings in the basket and steam for 8 minutes, ensuring even cooking.


• Serve the dumplings hot.

Water Chestnut & Edamame Dumpling

By Chef Sandeep Chhetri, Beyul - Mystical Rooftop Bar and Lounge, Hyatt Regency Dehradun Resort and Spa

Ingredients:

• Wheat starch, 3 tbsp


• Potato starch, 1 ½ tbsp


• Warm water, 60 gm


• Edamame (crushed), 100 gm


• Water chestnuts, 50 gm


• Onion (chopped), 30 gm


• Garlic (chopped), 20 gm


• Ginger (chopped), 10 gm


• Sichuan chili paste, 30 gm


• Potato starch, 20 gm (for binding)


• Light soy sauce, 2 tbsp


• Aromatic seasoning, 1 tbsp


• Truffle oil, 2 tbsp


• Potato starch, 20 gm (for the dough)

• Prepare the wheat starch dough by kneading the dough thoroughly with fresh oil until it reaches a smooth, crystal-like texture. Wrap the dough in cling film and set it aside to rest.


• Heat a wok and sauté finely chopped onions, garlic, and ginger until fragrant. Add edamame and diced water chestnuts, tossing them gently. Stir in a generous spoonful of Sichuan chili paste and your preferred seasoning.


• Add potato starch to bind the mixture. Drizzle in aromatic truffle oil and mix well. Set the filling aside to cool.


• Roll the rested dough into small, round sheets. Place a teaspoon of the cooled filling at the center of each dough sheet.


• Shape the dumplings as desired, sealing them well. Steam the dumplings for at least 8 minutes, ensuring they are fully cooked through.


• Serve the dumplings hot, with a side of spicy hot chili sauce or crispy chili garlic sauce for extra flavour.

Water Chestnut Cream Cheese Dim Sum

By Chef Pritam Naldurgakar, General Manager, Pan India Culinary at Roastea

Filling:

• Fresh cream cheese, 100 gm


• Finely chopped water chestnuts, 50 gm


• Aromatic powder (such as five-spice or ground ginger), 1/2 tsp


• Salt, 1/4 tsp


• Sugar, 1/2 tsp

• Mix all ingredients thoroughly until well combined.


• Freeze for 30 minutes.

• Potato starch, 100 gm


• Wheat starch, 50 gm


• Beetroot juice, 150 ml

• Mix potato starch and wheat starch thoroughly. Boil beetroot juice until hot.


• Combine the starch mixture with hot beetroot juice and mix for 5 minutes.

• Weigh out 30 gm portions of the dough and flatten each to fit the filling.


• Place about 10 gm of filling in the center of each dough portion, seal, and shape into dim sum. Steam for 2-3 minutes. Brush with onion oil for shine and added flavor. Serve.