Recipe: Prawn and chicken dumplings
You may know them better as momos, but the original dimsum is a clever little package of fineness, flavour and technique
They may have different names in different parts of the world — momos in Sikkim, Bhutan and Nepal and dimsums from the Cantonese regions of China, but the two are essentially the same — spiced meat mince encased in a thin flour wrapping, steamed, boiled or fried for a juicy, hot, fragrant dumpling.
These dumplings are molded and wrapped with delicate folds in different shapes to distinguish their stuffings. As intricate as they look, they are easier to make and even healthier to eat. Executive chef Liang Xiaq Qing and Noodle and dimsum chef Wang Peng from the Pan Asian restaurant at ITC Maratha give you step by step directions on making the perfect, succulent dimsum.
Vegetable dumplings
The same filling can be used to make steamed, deep fried, boiled and pan fried dumplings
Chinese cabbage or cabbage- 250gm
Pak Choi- 150gm
Fresh Mushrooms 50gm
Carrot- 50gm
Black mushrooms (boiled)- 50gm
Chopped ginger- 25gm
Chopped onion- 50gm
Chopped spring onion- 30gm
White pepper- 1tsp
Oyster sauce- 1tbsp
Sesame oil- 1tbsp
Salt- 1/2tsp
Cooking wine- 1tsp
Vegetable oil- 1cup
Method
-Wash the vegetables and boil for about two minutes and drain the water.
-Chop the vegetables into small pieces and squeeze them dry.
-Pour some oil in the wok and fry the chopped onions and spring onions till they turn translucent.
-Then mix the fried spring onion, onion and chopped ginger with the chopped vegetables and add the seasoning. Keep the mixture in the fridge for 10 mins.
Cooking tips
-Vegetables should be cut into very fine pieces and dried thoroughly
-For every half a kilo of meat, add 50 grams of water while making mince.
Chicken dumplings
Boiled, chicken with mushroom dumplings
Minced chicken- 250gm
Minced carrot- 25gm
Chopped spring onion- 25gm
Chopped ginger- 25gm
Soya sauce- 1tsp
Oyster sauce- 1tsp
White pepper- 1tsp
Salt- 1/2tsp
Egg- 50gm
Sesame oil- 1tsp
Cooking oil- 1cup
Cooking wine- 1tbsp
Black vinegar- 1/2cup
Method
-Mix chicken meat with ingredients in a bowl and stir well. Let it rest for 10 mins
Prawn dumplings
Same filling can be used to make Prawn Shao Mai, steamed dumplings and deep fried prawn wantons
Fresh prawns (deshelled)- 350gm
Chopped mushrooms (boiled)- 50gm
Chopped ginger- 25 gm
Chopped spring onion- 25gm
Sugar- 1 tsp
Sesame oil- 1 tsp
Corn starch- 1 tbsp
Soda- 1 tsp
Egg- 50gm
White pepper- 1 tsp
Salt- 1 tsp
Cooking wine- 1 tsp
Cooking oil- 1 tbsp
Method
-Marinate the prawns in soda, half a tsp salt and a cup of cold water for 30 mins.
-Wash the prawns thoroughly and dry them before chopping them into small pieces.
-Add the seasoning and ingredients to the prawns and mix well.
-Let it rest in the fridge for 20 mins.
Cooking tips
While marinating the prawns with soda makes them crisp, you have to wash them with cold water a few times to drain out the soda Cooling the prawn filling for 20 mins will make it easy to put the filling in to the dumpling sheet.
They may have different names in different parts of the world — momos in Sikkim, Bhutan and Nepal and dimsums from the Cantonese regions of China, but the two are essentially the same — spiced meat mince encased in a thin flour wrapping, steamed, boiled or fried for a juicy, hot, fragrant dumpling.
These dumplings are molded and wrapped with delicate folds in different shapes to distinguish their stuffings. As intricate as they look, they are easier to make and even healthier to eat. Executive chef Liang Xiaq Qing and Noodle and dimsum chef Wang Peng from the Pan Asian restaurant at ITC Maratha give you step by step directions on making the perfect, succulent dimsum.
Vegetable dumplings
The same filling can be used to make steamed, deep fried, boiled and pan fried dumplings
Chinese cabbage or cabbage- 250gm
Pak Choi- 150gm
Fresh Mushrooms 50gm
Carrot- 50gm
Black mushrooms (boiled)- 50gm
Chopped ginger- 25gm
Chopped onion- 50gm
Chopped spring onion- 30gm
White pepper- 1tsp
Oyster sauce- 1tbsp
Sesame oil- 1tbsp
Salt- 1/2tsp
Cooking wine- 1tsp
Vegetable oil- 1cup
Method
-Wash the vegetables and boil for about two minutes and drain the water.
-Chop the vegetables into small pieces and squeeze them dry.
-Pour some oil in the wok and fry the chopped onions and spring onions till they turn translucent.
-Then mix the fried spring onion, onion and chopped ginger with the chopped vegetables and add the seasoning. Keep the mixture in the fridge for 10 mins.
Cooking tips
-Vegetables should be cut into very fine pieces and dried thoroughly
-For every half a kilo of meat, add 50 grams of water while making mince.
Chicken dumplings
Boiled, chicken with mushroom dumplings
Minced chicken- 250gm
Minced carrot- 25gm
Chopped spring onion- 25gm
Chopped ginger- 25gm
Soya sauce- 1tsp
Oyster sauce- 1tsp
White pepper- 1tsp
Salt- 1/2tsp
Egg- 50gm
Sesame oil- 1tsp
Cooking oil- 1cup
Cooking wine- 1tbsp
Black vinegar- 1/2cup
Method
-Mix chicken meat with ingredients in a bowl and stir well. Let it rest for 10 mins
Prawn dumplings
Same filling can be used to make Prawn Shao Mai, steamed dumplings and deep fried prawn wantons
Fresh prawns (deshelled)- 350gm
Chopped mushrooms (boiled)- 50gm
Chopped ginger- 25 gm
Chopped spring onion- 25gm
Sugar- 1 tsp
Sesame oil- 1 tsp
Corn starch- 1 tbsp
Soda- 1 tsp
Egg- 50gm
White pepper- 1 tsp
Salt- 1 tsp
Cooking wine- 1 tsp
Cooking oil- 1 tbsp
Method
-Marinate the prawns in soda, half a tsp salt and a cup of cold water for 30 mins.
-Wash the prawns thoroughly and dry them before chopping them into small pieces.
-Add the seasoning and ingredients to the prawns and mix well.
-Let it rest in the fridge for 20 mins.
Cooking tips
While marinating the prawns with soda makes them crisp, you have to wash them with cold water a few times to drain out the soda Cooling the prawn filling for 20 mins will make it easy to put the filling in to the dumpling sheet.
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