Celebrate World Dumpling Day with a delicious array of recipes that highlight the diverse flavors and textures of dumplings. From the sweet Cinnamon Apple Bao Au Rhum drizzled with dark rum syrup to the savory Spicy Prawns and Chives Dumplings, each dish offers a unique culinary experience. Indulge in the luxurious Wild Mushroom Truffle Dim Sum or enjoy vibrant Crystal Dumplings in Curry Sauce, bursting with fresh vegetables. Finally, savor the innovative Water Chestnut Cream Cheese Dim Sum, blending creamy and crunchy elements. Gather friends and family to explore these delightful creations and celebrate the joy of dumplings!
Cinnamon Apple Bao Au Rhum Recipe by Rakhi Advani, brand chef, Fyole cafe
This delightful dessert features cinnamon-spiced apple bao soaked in a fragrant dark rum syrup.
Ingredients:
Apple Filling:
● 250 grams diced apples
● 50 grams light brown sugar
● ½ teaspoon ground cinnamon
● Pinch of ground nutmeg, ground clove, salt
● Zest of 1 lemon
● 50 grams butter
Dark Rum Syrup:
● 120 grams dark rum
● 180 grams water
● 100 grams brown sugar
● 1-inch piece of ginger
● Zest of 1 orange
● 2 tbsp orange juice
● 4 whole allspice, 4 cloves, 1 cinnamon stick, 3 star anise
Bao Dough:
● 500 grams all-purpose flour
● 250 grams Red Lotus flour (or substitute)
● 100 grams caster sugar, 100 grams milk powder
● 10 grams baking powder
● 20 grams fresh yeast
● 425 ml lukewarm water
Method:
1. Apple Filling: Cook the diced apples with sugar, spices, lemon zest, and butter for 15 minutes until soft. Cool.
2. Dark Rum Syrup: Simmer the syrup ingredients for 10 minutes. Strain and set aside.
3. Bao Dough: Dissolve yeast in lukewarm water and combine with flour, sugar, milk powder, and baking powder. Knead until smooth, let rise for 1.5 hours, then knead again. Shape into 16 wrappers.
4. Assemble & Steam: Add apple filling to each wrapper, pleat, and steam for 20 minutes. Serve warm with the syrup poured over.
Spicy Prawns and Chives Dumpling Recipe by Sagar Sarkar, Brand Chef, Bellona Hospitality Services Ltd for Cha
A delicate seafood dumpling with a spicy kick, perfect for an appetizer or main course.
Ingredients:
Filling:
● 70g prawns, finely chopped
● 3g white seasoning
● Green chili (to taste)
● 2-3g chives
● 2g shiitake mushrooms
● Carrot, finely chopped
Dough (Skin):
● 10g wheat starch
● 4g potato starch
● 15g chive & spring onion juice
Garnish:
● 2g black caviar
Method:
1. Filling: Mix chopped prawns, chives, mushrooms, carrot, seasoning, and chili.
2. Dough: Knead wheat and potato starch with juice until smooth. Roll into thin sheets.
3. Assemble: Fill wrappers with prawn mixture, seal, and steam for 5-6 minutes.
4. Garnish: Top each dumpling with black caviar before serving.
Wild Mushroom Truffle Dim Sum recipe by Sagar Sarkar, Brand Chef, Bellona Hospitality Services Ltd for Eight
An elegant, earthy dumpling enhanced with truffle for a luxurious bite.
Ingredients:
Filling:
● 130g white fungus, 120g black fungus, 70g shiitake mushrooms, 180g water chestnut (all finely chopped)
● 5g chicken powder, 3g salt, 20g sugar
Dough:
● 100g wheat starch, beetroot juice (for color)
Method:
1. Filling: Mix mushrooms and chestnut with seasonings.
2. Dough: Knead wheat starch with beetroot juice. Roll out thin sheets.
3. Assemble: Place filling in dough, pleat to seal, and steam for 8-10 minutes.
4. Serve: Garnish with edamame or serve with truffle dipping sauce.
Crystal Dumpling in Curry Sauce Recipe by Tarun Sibal, Chef and Partner Street Storyss
A vibrant crystal dumpling with a spicy, aromatic curry sauce.
Ingredients:
Filling:
● 20g each of broccoli, beans, carrot, asparagus, water chestnut (all finely chopped)
● 3g salt, 5g aromatic powder, 3g white pepper, 5ml sesame oil
Dough:
● 50ml blue tea water, 10g potato starch, 20g wheat starch
Yellow Curry Sauce:
● 10g massaman curry paste, 3g cinnamon stick, 3g black cardamom, 1 bay leaf, 2 dry red chillies, 5g aromatic powder, 10g coconut milk powder
Method:
1. Filling: Stir-fry vegetables with seasoning and set aside.
2. Dough: Knead starches with blue tea water. Roll into thin sheets.
3. Curry Sauce: Simmer curry ingredients for 10 minutes. Strain.
4. Assemble & Steam: Fill and pleat dumplings, steam for 10-12 minutes.
5. Serve: Drizzle with curry sauce and garnish with fresh herbs.
Water Chestnut Cream Cheese Dim Sum Recipe by Chef Pritam Naldurgakar, General Manager Pan India Culinary, Roastea
A delicious fusion of creamy richness and crunchy water chestnuts.
Ingredients:
● Filling:
○ Fresh cream cheese
○ Finely chopped water chestnuts
○ Aromatic powder
○ Salt
○ Sugar
Filling Method:
1. Mix all ingredients thoroughly until well combined.
2. Freeze for 30 minutes.
● Dough:
○ Potato starch
○ Wheat starch
○ Beetroot juice
Dough Method:
1. Mix potato starch and wheat starch properly.
2. Boil beetroot juice until hot.
3. Combine the starch mixture with hot beetroot juice and mix for 5 minutes.
Assembly and Cooking:
1. Weigh the dough and flatten it to fit the filling.
2. Seal and shape into dim sum (approx. 30g each).
3. Steam for 2-3 minutes.
4. Brush with onion oil for shine and added flavor.
Serve:
Enjoy the unique fusion flavors of Water Chestnut Cream Cheese Dim Sum, blending creamy richness with crunchy water chestnuts in every bite!