Sylheti-style Steamed Dumplings

Ingredients

In this Sylheti adaptation, the traditional Chinese dim sum is transformed by incorporating Sylheti spices and herbs, giving it a unique flavor profile. The filling is enhanced with local ingredients, such as mustard oil, panch phoron (a blend of five spices), and coriander leaves, which add a distinct Sylheti touch. The cooking technique remains the same, with the dumplings being steamed to perfection. We alse have the original recipe for Dim Sim, so you can check it out.

• 250g (8.8 oz) minced meat (chicken or beef) 250g (8.8 oz) minced meat (chicken or beef)
• 1 cup finely chopped cabbage 1 cup finely chopped cabbage
• 1/2 cup grated carrots 1/2 cup grated carrots
• 1/4 cup finely chopped onions 1/4 cup finely chopped onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon mustard oil 1 teaspoon mustard oil
• 1 teaspoon panch phoron (a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds) 1 teaspoon panch phoron (a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder 1/2 teaspoon garam masala powder
• 2 tablespoons chopped coriander leaves 2 tablespoons chopped coriander leaves
• Salt to taste Salt to taste
• Dumpling wrappers (store-bought or homemade) Dumpling wrappers (store-bought or homemade)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the minced meat, cabbage, carrots, onions, garlic, ginger paste, mustard oil, panch phoron, turmeric powder, red chili powder, garam masala powder, coriander leaves, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place a spoonful of the filling mixture in the center.
3. 3.
   Moisten the edges of the wrapper with water and fold it in half, sealing the edges by pressing firmly.
4. 4.
   Pleat the edges of the dumpling to create a decorative pattern.
5. 5.
   Repeat the process with the remaining wrappers and filling mixture.
6. 6.
   Place the dumplings in a steamer basket lined with parchment paper.
7. 7.
   Steam the dumplings for about 15-20 minutes, or until the filling is cooked through and the wrappers are tender.
8. 8.
   Serve the Sylheti-style steamed dumplings hot with your favorite dipping sauce.

Treat your ingredients with care...

• Mustard oil — Mustard oil adds a distinct flavor to the dumplings. If you can't find mustard oil, you can substitute it with any other cooking oil of your choice.
• Panch phoron — Panch phoron is a blend of five spices commonly used in Sylheti cuisine. If you can't find panch phoron, you can make your own blend by combining equal parts of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds.

Tips & Tricks

• To prevent the dumplings from sticking to the steamer basket, line it with parchment paper or cabbage leaves.
• If you prefer a spicier flavor, you can increase the amount of red chili powder or add chopped green chilies to the filling mixture.
• Serve the dumplings with a dipping sauce made from soy sauce, vinegar, and a dash of chili oil for an extra kick of flavor.
• You can make the dumplings in advance and freeze them. Just steam them for a few extra minutes when cooking from frozen.

Serving advice

Serve the Sylheti-style steamed dumplings as an appetizer or as part of a main course. They pair well with a side of spicy tomato chutney or a refreshing cucumber salad.

Presentation advice

Arrange the steamed dumplings on a platter, garnished with fresh coriander leaves and a sprinkle of panch phoron. The pleated edges of the dumplings add an elegant touch to the presentation.