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Different Variants of The Dim Sum Family

As for the filling, chicken dumplings, veg dumplings, fish or any other protein can be used. Also, these are often served with gravy, stew, broth, or soup.

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Different Variants of The Dim Sum Family

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  1. Different Variants of The Dim Sum Family

  2. Dim sums The literally meaning of this word is ‘touch the heart’ in Chinese. Prepared using any flour, most dim sums are made of potato, rice, or what flour. Once cooked, these can be semi-transparent or completely transparent. While the momos are most rustic, this cousin of it is posher. Its minced or finely chopped stuffing makes it a fine dining dish. www.prasuma.com

  3. Dumplings Did you know that while the filling of other Asian delicacies can be alternated, the outer covering of a dumpling, too, has various options? It can either be sweet or savoury – make it with bread, flour, or potatoes. These can be baked, fried, boiled, or steamed. As for the filling, chicken dumplings, veg dumplings, fish or any other protein can be used. Also, these are often served with gravy, stew, broth, or soup. www.prasuma.com

  4. Potstickers Not very different from dumplings, these are usually filled with pork and cabbage. You could also change things up with shitake mushrooms or carrot for vegetarian options. Folded into a pleated crescent moon shape, these are thrown into a pot of boiling water to cook, or can also be steamed and then pan-fried for that crispy texture yet juicy filling. These are incomplete without a soy and rice vinegar dipping sauce. www.prasuma.com

  5. Wontons These can be called the dumpling’s siblings because wontons are stuffed just like them, but are fried to perfection until the covering is golden brown. These usually have garlic and ginger as a part of the fillings which together with the crispy covering enhance the flavour of this dish immensely. They can also be folded in a more square-ish shape and their appearance, as well as taste, makes them, easy to differentiate from the rest. www.prasuma.com

  6. Momos This Tibetan delicacy is probably the simplest of its south Asian group of cousins. Now, it comes as no surprise that so many restaurants and street vendors have these on their menus. Simple soft wheat flour and a filling of your choice are all you need. After you stuff them and fold them in your desired shape, you can choose to cook them in the way you like. A pan fried momo is a little golden brown on the bottom and soft on the top. Irrespective of the cooking style, they are all served with a spicy and tangy momo chutney. www.prasuma.com

  7. Thank You www.prasuma.com

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