Water chestnut, shitake and edamame dimsums with honey, garlic and chilli sauce
I’m not big on Asian food, but when I crave for certain textures and flavours, I happily give in. I believe that no cuisine does justice to the energy of lemon grass, the denseness of tofu, the woodiness of bamboo shoots and the peculiar bite of bean curd, like Asian.
One such ingredient that blends extremely well with Asian fare is water chestnut. Personally, I always end up popping them one by one, as if they were popcorn or something. The burst of sweet juice is so addictive.
Today, I stir fried them with two ingredients that I absolutely adore for their texture – edamame beans and shitake mushrooms. I stuffed them in dim sum wrappers and served it with a hot and sweet sauce.
For the dim sums
Ingredients:
5 round dim sum wrappers
¼ cup edamame beans
¼ cup shitake mushrooms (chopped)
¼ cup water chestnut (chopped and kept in cold water)
3 cloves of garlic (finely chopped)
¼ inch ginger (grated)
1 tablespoon sesame oil
1 1/2 tablespoon dark soy sauce
Salt to taste
Method:
In a wok, heat sesame oil and saute the ginger and garlic. Tip in the beans, shitake mushroom and water chestnuts and cook this mixture for 2-3 minutes. Add the soy sauce. Mix all this for another 2-3 minutes or until all the flavours look well mixed. Season it with salt and let it cool for a few minutes.
Take the dim sum wrapper and place the mixture in the centre of the circle. Fold it into half and pinch the sides with a wet finger. There are serveral ways in which you can fold your dimsums. The easiest way is to bring all the sides of the wrapper together and pinch them in the center. Steam these for 8-10 minutes and serve it with the honey, garlic and chilli sauce.
For the sauce
1 tablespoon oil
3 tablespoon honey
3 cloves of garlic (finely chopped)
Chilli powder as per taste
Salt as per taste
Method:
In a wok heat the oil and add the garlic. Pour in the honey gradually and sprinkle the chilli powder on top. Mix all the ingredients together for 3-4 minutes.
Let the sauce thicken on the stove for a few minutes more. Serve it hot with dim sums.
Good Morning! Just coming by to say hello and I have enjoyed checking out your blog this morning. I love water chestnuts, too. There is a great dip at my place using them. I hope you and your family have a good Thanksgiving.
Hey thank you!
Edamame, shitake and chestnuts..i love all of them! Love that dipping sauce too. You’ve got a good blog here..its the title that drew me here. I love that movie 😉
Thank you, Manju! Please come back for more and thank you for dropping by.
Love your photos. Your dimsums look totally delicious. I cook Asian food quite often and would love to make these. Thanks for visiting my blog and leaving such a lovely comment. Always great to have new blogging friends!
Hey! Your blog so real and nice. Thank you for dropping by.
I haven’t eaten any asian style food in about a year.
This must change.
My only question is where to by water chestnuts? I confess I’ve never heard of them! If I can track them down, I’ll be sure to make a batch of these and tell you how it goes =)
I have my phases with Asian food. Sometimes I get obsessed and sometimes I don’t even want to go close. Let alone cook it in my kitchen! Water chestnuts are all over my city (Mumbai) during winters. You get them fresh and steamed. I especially love the fresh ones, since they are lovely, juicy and crunchy. If you are in India, it should be easy to get your hands on them.
Oh, see, here we’ve reached a pickle.
I’ve yet to go to India.
I’m quite envious of you; it must be such an experience, living there!
Ha ha. It’s the same everywhere I guess. I find other countries more exotic 😛
Looks really yummy! Anything with water chestnuts is a good recipe to me!
Thank you! It works very well with the sauce I’ve recommended. You MUST try!
Great post! Love Asian food, but I don’t have it too often 🙂 I like making my own dumplings at home 🙂 I don’t think I ever had water chestnuts in my food… Sounds very interesting 🙂 Had them once in Portugal, but on their own, they must add a great flavour to food 🙂
I love vegetarian Asian style dumplings! Yum! Welcome to the blogosphere!
Thank you!
Mmm. Looks good. I love dim sum.
Thank you, Aileen. I love dim sums too. Especially when they are teamed with a hot sauce!
the dish looks exotic…
Thank you, Sneha.
Ah dim sum my weakness! I have to say this is the first time I’ve seen one of these babies look so good, usually looks are not their forte! Love the way you brought out the sumptuous rich brown and the pretty detail on the edging 🙂
Wow! Thank you for such a lovely comment. Photography is not my forte, actually. This must be one of those days. About the edge design – there is a traditional Gujarati snack called ‘ghugra’ where spiced potato and green pea mash is packed in flour pockets and deep fried. Thanks to my mum, I caught it quite young.
Sonal, sweepie, where does one get one’s hands on endame beans and shitake mushrooms? Crawford’s tooooo far, ya!
Hey Sandra, you assumption is quite right. I do get most of my ingredients from Crawford 😉 I have seen dry shitake mushrooms all over the city. Any gourmet food store will have them. All you have to do is soak them in hot water before use. Edamame beans are stocked by stores that have Trikaya herbs and veggies. Nature’s Basket is one of them. Let me know if you give up and just come to town 😀
Wow, your food always looks AWESOME, Sonal. I love the ingredients, the look! Dimsums are my Achilles heel, but i’m going to try making these for sure!
Thank you, Sandra. I love how you love my food! Come back soon.
Beautiful looking dim sum – I am a big fan of anything with edamame so I will definitely give these a try!
Liz! You are here!! I love edamame too, but we don’t get the pure beans here. Ours are a little hard. I tossed the left over with some truffle butter. Those were fab too 😀
I rarely eat dumplings but every so often, the craving hits- thanks for sharing your recipe 😀
Hey Kushboo, thank you for dropping by. I totally understand your dim sum craving. Once in a while it hits me too!
i confess I have never tried to make dimsum from scratch, though I couldprobably find the ingredients if I went to the big Chinese supermarket in Eastville, and your gorgeous photos certainly make me want to try. Nammy! X
Hey! Thank you for your compliment. Dim sums are lovely to make from scratch, folding the edges is a lot of fun. Sometimes I even make the wrapper at home 😀 Give it a shot.
when will you invite us over to dinner… would love to taste those!!!!!!
When I come down to NYC, dinner is on me 😀
Well I for one love asain food and you dimsum look delicious. I love the addition of edamame for a textural and protein boost!
Thank you, Karen.
Oh wow, you make Dim Sum. now that is fantastic, and I adore Edamame, I tried to grow them but didn’t get great results, so I need to give them another go, my problem is that summer is never long enough or hot enough. But I’m going to look out for the dim sum wrappers now I know what to do with them.
You grew edamame beans? That is so much cooler than simply cooking them up. Come back for more!
Nice job! I recently discovered dumplings and how great they are to make at home, always looking for new variations!
Thank you, Clever Muffin! You have the coolest blog name ever!
Can’t wait to try this out! 🙂
Tell me how you liked it 😀
I love experimenting with the Asian flavors. How could you go wrong with garlic, ginger and soy. I think I might try the dim sum recipe ingredients (minus the wrappers), make it a bit more “saucy” and toss in rice noodles. Sincerely, Emily
Your recipe sounds interesting. I might just give it a try 😀 Thanks for dropping by!
These look absolutely delicious, but you didn’t explain how you make that neat edge around your dumpling. I pleat mine, but I’d love to hear how you made the design in your first photo.
Hey, thank you very much for dropping by. The design on the edge is very simple to create. I kept it back because I do it more out of instincts than technique. But for you, here goes – first you press both the ends of the wrapper together with a wet finger. This will give you a semi circle. Now starting from one corner, you pull out a little bit of the wrapper and fold it inside. Then you pull out the area above the last fold, pinch it and fold it again. Continue till you reach the other end. At first it will be all messy, but with practice it gets neater. All the best!
Aha! It’s the way you fold parchment paper to cooking en papilotte. Thanks.
Yeah it’s similar but not the exact same thing. You can try it though 😀
wow…sounds scrumptiously tasty..
first time here…love your space..
excellent recipe collection with nice presentation..
Am your happy follower now..;)
do stop by mine sometime..
Tasty Appetite
Hey thank you for dropping by!
wow! sudden improvement of your photos! 🙂 😀 And I really wonder if you stay in India or in some exotic place! I have to Google ingredients every time you post something! 🙂 And the recipe sounds cool. But where do we get Dim Sum wrappers?
Btw, this sounds healthy! You could link it to my HCC event na..
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Kavi | Edible Entertainment
Ongoing event: Healthy Lunch Challenge
Yes, yes! Been working on my camera skills these days 😀 I’m very much from Mumbai and all these ingredients are easily available at Crawford market, Reliance Fresh, Nature’s basket and the likes.
Full Love. Now lets go eat Thai food
This one’s for you, Jaaneman 😀
I will return the favour by eating baingan next time
Awwww. True love, true love 😀
Dim Sum and dumplings are my favorite Asian food. If I could make them at home, aaaaah, I’d be in heaven. I must admit your receipe makes it sound easy – so I’ll have to try it once i get over my soup kick. Thanks for stopping by my blog. I feel honored!
Hey! I’m so glad you dropped by my space, thank you! You must give these dim sums a try and tell me how they worked for you.
Thanks for the reaction on my blog! I had a look at yours, and I liked it so much that I subscribed to it 🙂 If you also like travelling, please have a look at: http://cosytravels.wordpress.com
You totally deserved it 😀 Lovely pictures on the travel blog.
You make dumpling-making seem doable! What a nice post! This is my first time visiting and I will definitely be back.
http://www.seeyouinthecity.wordpress.com
Hey thank you so much. I’m look forward to your comments 😀
I cannot believe that i have not found you before.. your food is gorgeous, I shall pop back in again if that is alright and have a good look around! c
Hey so glad you dropped by. Come back for more!
Great pictures!
It was interesting to find Japanese ingredients in here.
It looks so delicious!
Thank you! It tastes delicious as well 😀
I love dim sums. Every now and then after our Sunday church we would treat ourselves with a dim sum “Brunch.” Carts full of dim sums and noodles would pass our table and I feel like a kid browsing inside a candy store. A delicious recipe. Your food preparations and photos are irresistible. Thank you and Happy Thanksgiving to you and your loves ones.
Aww. Thank you so so much for dropping by 😀
Hey, those are some really yumm lookin dim sums! What exactly are wrappers?
Wrapper is the thin flour sheet that is used as a covering for dimsums. Just like our samosa pattis, these sheets available in the market.
Looks delish, great pics on here
Thank you and do come back for more!
Sounds like a very intriguing combination. I wonder if a dash of celery might help in the filling?
I made these with some basil leaves too. The herb just brightens up the filling. Celery sounds wonderful! I will give it a shot.
Oooh yum! I love dumplings. These look really doable too, can’t wait to try them!
Thank you, Hannah.
Wow, those look amazing! I have never made dumplings, but always wanted to. I will have to try it out.
Hey, you must! And tell me how they worked for you 😀
This looks amazing! Even though I’m a vegan cook I do still use honey, and I want to try this out as soon as I get my hands on some dumpling wrappers. Thanks!
If you still feel like skipping honey, dip them in red chilli sauce with lots of garlic. Works as well.
Shiitake, edamame, water chestnut! I love your love for texture. And your wrapping skills look like you have been cooking up dim sum for decades! I want to bite my computer screen 🙂
Oh Roshni, are you sweet or are you sweet? Wrapping skills come from lots of ghugra making. Thank you 😀
These look delicious. I can’t wait to try them.
You must! And come tell me how they work for you 😀
What a delicious recipe. Love it!
Thanks a ton!