Dimsums / dumplings / momos !!!

One of my favorite dishes from the oriental cuisine!! Actually, all the cuisines in the world have different kinds of dumplings or dimsums, but in different ways (like the Italians have the ravioli and tortellini). The oriental dimsums / momo’s are the most common and have been promoted well and hence we know them by these names. There is a sweet and a savory variety.

In Indian cuisines (and these could be relatable), we have the sweet gujia’s, karanji’s (kajjikayi in kananda and telegu) and ada (kerala) are the sweet varieties, whereas gujia’s (stuffed with peas), pitha (bihar, oriya) and our most popular samosa are the savory ones.

I have left one out from the list and that is our own maharastrian Modak (ganpati’s favorite) is a classic sweet delicacy and is mostly made during the month of ganpati’s arrival.

It was 6:30am on 25^th September and I was wide awake, especially surprising when this is a Sunday. I had decided that Sunday lunch will comprise of a dimsum and a dip. Since, I had got all the ingredients necessary from the market on Saturday evening, decided to prepare the stuffing that will go in the dimsum.

Chicken dimsums

dimsums in the steamer; layered on banana leaf

Ingredients             

Chicken mince	300 gm
Dumpling (wonton) sheets	10	Used spring roll sheets for the recipe
Coriander	2 tbspn	Finely chopped
Ginger	2 tbpsn	Finely chopped
Soya sauce	2 tbpsn
Pepper	To taste	Use coarse pepper
Salt	To taste

Method

1.    Finely slice the ginger and coriander

2.    Mix all the ingredients in a vessel and leave aside to rest (more the better)

3.    Take a little portion of the mixture and arrange on the sheets (I picked up spring roll sheets, which are readily available) and fold them nicely (the sheets were not soft and hence I just rolled them in a way it resembled a spring roll; the sheets were tearing off when I tried to give a shape)

4.    Steam the dimsums in a steamer for 3 to 4 minutes

1. I used bamboo steamer for this dish
2. Layered the bamboo steamer with banana leaves (so that the dimums don’t stick to the bottom and can easily be removed)
3. The steamer which went into a big vessel was covered with so much water, that it does not touch the base of the bamboo steamer ( I put star anise in the water (love the aroma of that spice), which gives a nice flavor to the food)
4. Arranged the dimsums on the leaves in the bamboo steamer and let it steam for 3 to 4 minutes with the lid on

5.    Ready to be served

I made a spring onion dip alongside to go with the dimsum. Used vinegar, sugar, spring onions, chillies and salt to create the syrupy dip.

Dimsum dip

spring onion dip, the vinaigrette

Ingredients             

White vinegar	½ cup
Sugar	½ cup
Spring onion	3 or 4 stems
Green chillies	3
Red chillies	3
Salt	To taste

Method

1.    Finely slice the ginger and coriander

2.    De-seed the chillies and cut in juliennes

3.    Finely chop the spring onions

4.    Put all the ingredients in a frying pan and let it simmer until it becomes syrupy

5.    Ready to be served alongside those steamed dimsums

Although, I was extremely happy with the taste of the dimsum, was way too disappointed on the shape. The shape was a disaster and could not fold or give a shape, as the sheets were tearing off. Am sure there should be some other sheets available in the market for making steamed dimsums – searching!!!

The vinaigrette was surprisingly tasty, went very well with the dimsum. The syrupy texture and the consistency was quite a delight.