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.”