Cooking with Lounge | Rice Paper Dim Sum

Cooking with Lounge | Rice Paper Dim Sum
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First Published: Sun, Feb 08 2009. 06 30 PM IST

Dim sums at the Sunday brunch at Chilli Seasonss
Dim sums at the Sunday brunch at Chilli Seasonss
Updated: Fri, Mar 13 2009. 10 02 PM IST
Dim sums for dinner
Dim sums at the Sunday brunch at Chilli Seasonss
We asked chef Manav Sharma of Chilli Seasonss, Defence Colony, New Delhi, to explain the difference between dim sums and momos. “Dim sums literally mean ‘to touch your heart’. These are small portions of a variety of foods, including an assortment of steamed or fried dumplings. Momos, on the other hand, are steamed dumplings popular in the Tibetan belt. They are made with thick coating of fine flour with a filling of pork or other meats,” says Sharma. A few things to keep in mind while making dim sums at home: “Opt for rice paper sheets or wonton sheets instead of making thick dumpling skins from maida (refined flour). Rice paper sheets are pre-cooked and healthier and are easily available at stores which stock Chinese sauces etc. The rice paper sheets cost approximately Rs240 for a pack of 70 to 80 sheets. Invest in cane baskets which can be put in the steamer. Whenever you prepare a vegetarian filling, add corn flour. It acts as a binding agent. Use good quality sesame oil. It adds a crunchier taste to the dim sum. The dim sums with vegetarian fillings usually need about 5-7 minutes to get steamed while non-vegetarian ones need at least 10-12 minutes.”
Currently, Chilli Seasonss offers a dim sum Sunday brunch (seven varieties of dim sums followed by fried rice or noodles and jasmine tea). The brunch starts at noon and is on until to 4pm and costs Rs775 per person. For reservations contact: 011-24618358
Rice Paper Dim Sum
Click here to watch video
/Content/Videos/2009-02-09/Ricepaper.flv
Ingredients:
200g coarsely chopped chicken (preferably leg portion)
8 sheets of rice paper
2 pieces of black mushrooms, chopped finely
1 tbsp sesame oil
1 tbsp chopped celery
1 tbsp fried garlic slices
1 tbsp soya sauce
Salt to taste
A pinch of white pepper
Method
Soak the rice paper sheets in cold water for about a minute. Mix chopped chicken, black mushrooms, celery, sesame oil and a pinch of pepper powder and salt. Place the soaked rice paper sheets on a flat surface and pat dry it with paper towel. Put the chicken mixture in the centre .Fold the rice paper roll from all sides. Now place in a steamer for 10-12 minutes. Once done, cut the roll into smaller pieces. Serve with peanut sauce and fried garlic slices.
Corn and Shitake Sui Mai
Click here to watch video
/Content/Videos/2009-02-09/SuiMai.flv
Ingredients:
12 wonton sheets
100g corn kernels
4 pieces of black mushrooms, finely chopped
75g tofu
1 tbsp sesame oil
1 tbsp chopped green chillies
1 tsp soya sauce
1 tbsp coriander stems finely chopped
1/2 tbsp corn flour
1 tbsp chopped spring onion
Salt to taste
A pinch of white pepper
Method
Break up the tofu bar. Add mushrooms, pepper, spring onions, sesame oil, green chillies, corn and coriander stems. Mix well. Add corn flour and soya sauce. Now fill up the wonton sheets with the mixture and tuck in the sides. Do not seal from the top. Place in a cane basket and put in the steamer for about 10 minutes.
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First Published: Sun, Feb 08 2009. 06 30 PM IST