Crystal dumplings, with their delicate, translucent skins and flavorful fillings, have always been a beloved treat in Asian cuisine. These little parcels of joy are typically reserved for special occasions or dining out, given the perceived complexity of their preparation. However, Chef Neha Deepak Shah has unveiled a delightful hack that brings the magic of crystal dumplings right into your kitchen with ease. Using rice paper, she transforms what can be an arduous task into a simple and enjoyable cooking experience, perfect for any home cook.
What Makes Crystal Dumplings Special?
Crystal dumplings, also known as Har Gow, are renowned for their delicate, almost ethereal appearance. The wrapper, usually made from a blend of wheat and tapioca starch, becomes translucent when steamed, allowing a glimpse of the colourful filling inside. Chef Neha’s ingenious hack replaces this labour-intensive process with readily available rice paper. This substitution not only simplifies the preparation but also ensures consistent results every time.
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Make Them At Home
Ingredients:
- 1/2 cup chopped cabbage
- 1/2 cup chopped carrot
- 1/2 cup chopped purple cabbage
- 1/2 cup paneer (Indian cottage cheese)
- 1 green chilli, finely chopped
- 1 tsp. grated ginger
- 4 cloves of garlic, minced
- Salt and pepper to taste
- Chilli flakes (optional)
- 5 rice papers (each can make 2 dumplings)
- Chilli oil and spring onions for topping
Method:
- In a large mixing bowl, combine the chopped cabbage, carrot, purple cabbage, paneer, green chilli, ginger, and garlic.
- Season the mixture with salt, pepper, and chilli flakes if using. Mix well to combine all the ingredients evenly.
- Fill a shallow dish with warm water. Dip each piece of rice paper in the water for about 30 seconds until it becomes soft and pliable.
- Place the softened rice paper on a clean surface. Cut each piece of rice paper in half to make two sheets.
- Place a spoonful of the prepared mixture in the centre of each rice paper half.
- Fold the rice paper over the filling, sealing the edges by pressing them together gently. The rice paper is sticky, so it will adhere easily.
- Line a steamer basket with parchment paper or banana leaf; grease lightly with oil to prevent sticking.
- Place the dumplings in the steamer, ensuring they are not touching each other.
- Steam the dumplings on high flame for about 5 minutes until the wrappers become translucent.
- Carefully remove the dumplings from the steamer.
- Serve the steamed dumplings hot, topped with a drizzle of chilli oil and a sprinkle of chopped spring onions.
This hack not only saves time but also opens up a world of possibilities for experimenting with different fillings and flavours.
Cover Image Courtesy: Neha Deepak Shah/Instagram
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