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

Steaming your food is among the healthiest cooking techniquesmdashone which isnrsquot 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 orderMany are exercising caution due to increasing number of Omicron cases and abstaining from dining out but that doesnrsquot mean you canrsquot enjoy delicious food in the safety of your homes Soups might be the first thing that come to your mind but if yoursquore a fan of PanAsian cuisine it is time for you to put your culinary skills to test with these mouthwatering steamed recipes shared by Mumbairsquos hottest chefsSriracha chicken dim sum by Chef Vadim YazuIngredientsFor the fillingChicken minced 90 gm chopped red onions 30 gm coriander chopped 20 gm sriracha sauce 45 gm asparagus 45 gmFor the doughwheat starch 80 gm potato starch 100 gm salt boiling water oilMethodPlace all ingredients of the filling inside a medium bowl and mix with seasonings Set aside for about 15 minutesIn a medium bowl combine the wheat starch 80gm potato starch 100gm and pinch of saltMake 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 shaggyAdd 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 clayTransfer the dough to an unfloured work surface and knead by hand until itrsquos very white and smooth about 35 minutes Cut the dough into 3 or 4 pieces according to the dumpling recipe yoursquore using place in to bowl and cover tied with lid cover then set aside to rest for 15 minutesOnce your misen place is ready letrsquos make a casingTake 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 wonrsquot let the chicken cook evenlyNow letrsquos 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 pictureSteam for approximately six to ten minutes Note that steaming time depends upon the temperature of your steamerChicken wonton in soy chili broth by Chef Gaurav SillyIngredientsskinless boneless chicken breast halves minced 2 no green onion minced 1 no soy sauce 1thinspfrac12 tablespoons Asian toasted sesame oil 1 tablespoon vegetable oil 1 tablespoon scallion 1 no saltMethodIn 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 asideWrap the wontons with the wonton wrappers by placing a piece of the wonton wrapper on your palmAdd 12 tablespoon of the filling in the middle of the wrapperDip your index finger into some water and trace it on the outer edges of the wonton wrapperFold 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 enclosedBlanch in boiling water and serve with the soy chili brothTruffle wild mushroom dumpling by Chef Krishna Tiwari KymaIngredientsShitake 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 125130 mlMethodCover shiitake mushrooms and black fungus mushrooms in hot water until they are soft and strain them wellChop the mushrooms onion red pumpkin yam bean green papaya and lotus rootCut the garlic and ginger as small as possible or grate them with a fine graterHeat a littleoil in a pan add the ginger and garlic and saute for about 20 secondsAdd the onion red pumpkin yam bean green papaya and lotus root and let it cook about 2 minutesAdd the mushrooms and cook for another two minutesAdd all the seasonings and remove the pan from the heatPut the vegetables in a small bowl with the black truffle paste and mushrooms sauce and mix everything well and evenlyCover the bowl and let it cool in the refrigerator at least 30 minutes or overnightMix 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 handAt this stage the dough ball should be medium firm and have a rough appearance Leave it to rest covered for 1015 minutes then knead it into a smooth ballCover 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 becomesWith a spoon take the vegetable mixture from the bowl and place it on the dumpling dough on top of the palm of the handFold the dough over the filling and seal it firmlyPut the base of the dumplings flat so that it sits correctlySteam the dumplings fortwo to three minutesTop it up with black truffle oil and serve the dumplings steaming hot with sauceAlso ReadTry a plantbased feast this Christmas