The DIMSUM Rising

Ingredients
Scallops 2 pcs, prawns 80 gm, castor sugar 10 gm, sesame oil 5 ml, salt 5 gm, aromat powder 10 gm, cornflour 15 gm, wonton wrapper 4 nos, sambal oeleke 15 gm, mixed micro greens to garnish

Method
Chop prawns. Add castor sugar, sesame oil, salt and aromat powder. Add cornflour to bind.
Make sui mai out of the filling
Slice scallops into two parts and place each one on top of the sui mai
Steam sui mai and serve hot on a plate with sambal oeleke
Garnish with micro greens.

— Recipe courtesy Rahul Hajarnavis, culinary director at Shiro.

Har Gow

Har Gow
Ingredients
For the filling:    
1/2 pound raw shrimp, peeled, de-veined and patted dry(preferable black tiger prawns)
1 tsp oyster sauce
1 tbsp vegetable oil
1/4 tsp white pepper
1 tsp sesame oil
1/4 tsp salt
1 tsp sugar
1/2 tsp minced ginger
1/4 cup finely chopped bamboo shoots

For the dough
1 cup wheat starch
1/2 cup cornstarch
1/3 cup boiling water
2 tsp refined oil

Method
For the filling: Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Add chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing dough.

For dough: Mix wheat starch and cornstarch in a mixing bowl. Slowly add in boiling water, while stirring rapidly. Add oil and continue to stir. Knead dough for a couple of minutes, until it turns into a smooth dough ball. Roll dough into a long cylinder, and divide it into 18 equal pieces. Cover dough pieces with a damp paper towel.
To assemble and cook the dumplings: Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3” diameter circle. Add a spoonful of filling and fold the dumpling as shown in our video. Continue assembling until all the dumplings are made. Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that each has an inch and a half to expand during the cooking process.

— Recipe courtesy Chef Suvaranjan Banerjee,The Lalit Ashok

Corn and nuts dumpling

Corn and nuts dumpling

For the Dough
Potato starch 50 gm, wheat starch 60 gm, warm water 40 gm
For the filling
Sweet corn 15 gm
Cashewnut 10 gm
Fresh chop red chilli 3 gm
Fresh coriander chop 5 gm
Sesame oil 2 gm
Sunflower oil 2 gm
Potato starch 2 gm
Salt 1 gm
Crushed black pepper 1 gm

Method
Take a clean bowl, add potato starch and wheat starch and make a dough with warm water, set a side.
Boil sweet corn and chop it, add all ingredients and mix well and set a side.
Cut dough into small pieces and roll out, fill and shape accordingly.
Steam dumpling for about four minute and serve hot.

Chicken coriander dumpling

Chicken coriander dumpling

For the Dough:
Potato starch 50 gm, wheat starch 60 gm, warm water 40 gm
For the filling: Chicken leg boneless 20 gm
Potato starch 4 gm
Fresh chopped coriander 5 gm
Salt 2 gm
Crushed black pepper 1 gm
Sesame oil 5 gm l Sunflower oil 5 gm

Method
Take a bowl, add potato starch and wheat starch and make a dough with warm water and set a side.
Chop boneless chicken leg into small cubes, add into a bowl and mix ingredients.
Cut dough into small pieces, roll it out, fill the filling and shape accordingly.
Steam the dumpling for four minutes and serve hot with a chilli sauce.

— Recipes Courtesy Chef Myo Zaw Aung, executive chef, High Ultra Lounge