World Dumpling Day, celebrated annually on September 26th, honors the rich history, cultural significance, and diverse flavors of dumplings from around the globe. This beloved dish, which takes on various forms across different cultures, represents the spirit of sharing and togetherness. From Chinese dim sum to Italian ravioli and Polish pierogi, dumplings serve as a universal comfort food, bringing people together through their delicious, bite-sized goodness. World Dumpling Day is a time to celebrate this culinary delight, appreciate its regional variations, and recognize its role in fostering connections across cultures.
Vegetable Crystal Dumpling Recipe by Chef Pradeep Gomes, Yauatcha, Bengaluru
Crystal Filling Ingredients:
- 4g coriander leaves
- 4g white seasoning powder
- 4g sugar
- 2ml sesame oil
- 2ml shallot oil
- 9g dry shiitake mushroom
- 21g black fungus
- 21g yam bean
- 9g lotus root
- 12g carrot
Dim Sum Skin Ingredients:
- 30g potato starch
- 30ml regular water
- 60ml hot water
Method:
- Mix all filling ingredients together and set aside.
- For the skin, mix potato starch with regular water, then gradually add hot water while stirring vigorously until a transparent gel forms. Add more potato starch to create a dough.
- Roll out the dough into thin wrappers.
- Add the crystal filling.
- Steam the dumplings in a bamboo basket for 4 minutes.
- Serve hot.
Prawn Har Gow Recipe by The Leela Bhartiya City
Filling Ingredients:
- 100g prawn (31/40)
- 25g lobster
- 25g scallop
Seasoning:
- 2.5g chicken seasoning powder
- 2.5g salt
- 5g custard sugar
- 8g potato starch
- 10g unsalted butter
- 5ml hon mirin
Dough Ingredients:
- 50g wheat starch
- 25g potato starch
- 100ml boiling hot water
Method:
- Clean and finely chop the prawns, lobster, and scallops. Mix with salt, followed by custard sugar, hon mirin, potato starch, and chicken seasoning powder. Add melted butter and mix well.
- For the dough, mix wheat and potato starches. Gradually add boiling water while stirring until well combined.
- Knead the dough on a surface with some oil to avoid sticking.
- Form small dough pieces (approx. 10g each) and shape into round wrappers.
- Fill with prawn mixture and shape into dumplings (each about 30-35g).
- Steam the dumplings and serve.
Edamame Water Chestnut Dumpling Recipe by Chef Agnibh Mudi, One8 Commune, Bangalore
Filling Ingredients:
- 500g edamame beans
- 500g water chestnut
- 30g ginger
- 100g onion
- 80g garlic
- 20g chili flakes
- 15g salt
- 25ml refined oil
- 10g sugar
- 20g light soy sauce
- 20g Maggi seasoning
- 50g potato starch
- 20ml sesame oil
- 20ml Chinese cooking wine
- 40g aromat powder
- 10g spring onion
- 50ml stock water
Beetroot Crystal Dough Ingredients:
- 40g potato starch
- 60g wheat starch
- 20g water
- 10ml refined oil
- 60ml beetroot juice
Method:
- Steam edamame and roughly chop water chestnut.
- Sauté ginger, onion, and garlic in a wok.
- Add edamame and water chestnut, season with salt, sugar, and chili flakes.
- Add soy sauce, Maggi seasoning, and cook until excess water evaporates.
- Finish with cooking wine, aromat powder, spring onions, and potato starch to bind the mixture.
- For the dough, mix all dough ingredients and knead until soft and non-sticky.
- Place a portion of filling onto each dough sheet and fold into desired dumpling shapes.
- Steam the dumplings until cooked through and serve hot.
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