Celebrate World Meatball Day with a delicious array of recipes that highlight the diverse flavors and textures of meatballs. From the sweet Apple Cinnamon Bao Au Rhum drizzled with dark rum syrup to the savory Spicy Prawn and Chive Meatballs, each dish offers a unique culinary experience. Indulge in the luxurious Wild Mushroom Truffle Dim Sum or indulge in the vibrant Crystal Meatballs in Curry Sauce, bursting with fresh vegetables. Lastly, savor the innovative Cream Cheese and Water Chestnut Dim Sum, which combines creamy and crunchy elements. Gather friends and family to explore these delicious creations and celebrate the joy of meatballs!
Apple Cinnamon Bao Au Rum Recipe by Rakhi Advani, Brand Chef at Fyole Cafe
This delicious dessert features cinnamon-spiced apple bao soaked in a fragrant dark rum syrup.
Ingredients:
Apple filling:
● 250 grams of diced apples
● 50 grams of light brown sugar
● ½ teaspoon ground cinnamon
● Pinch of ground nutmeg, ground cloves, salt
● Zest of 1 lemon
● 50 grams of butter
Dark Rum Syrup:
● 120 grams of dark rum
● 180 grams of water
● 100 grams of brown sugar
● 1 inch piece of ginger
● Zest of 1 orange
● 2 tablespoons of orange juice
● 4 whole allspice flakes, 4 cloves, 1 cinnamon stick, 3 star anise
Bao Dough:
● 500 grams of common flour
● 250 grams of red lotus flour (or substitute)
● 100 grams of icing sugar, 100 grams of powdered milk
● 10 grams of baking powder
● 20 grams of fresh yeast
● 425 ml of warm water
Method:
1. Apple filling: Cook diced apples with sugar, spices, lemon zest and butter for 15 minutes until tender. Allow to cool.
2. Dark Rum Syrup: Simmer the syrup ingredients for 10 minutes. Strain and set aside.
3. Bao dough: Dissolve the yeast in warm water and mix with the flour, sugar, milk powder and baking powder. Knead until smooth, let rest for 1.5 hours and knead again. Form 16 wrappers.
4. Assembly and steaming: Add the apple filling to each wrapper, fold and steam for 20 minutes. Serve warm with the syrup on top.
Spicy Prawn and Chive Balls Recipe by Sagar Sarkar, Brand Chef, Bellona Hospitality Services Ltd for Cha
A delicate seafood dumpling with a spicy touch, perfect as an appetizer or main dish.
Ingredients:
Stuffed:
● 70 g finely chopped shrimp
● 3 g of white seasoning
● Green chili (to taste)
● 2-3 g chives
● 2 g of shiitake mushrooms
● Carrot, finely chopped
Mass (skin):
● 10 g of wheat starch
● 4 g of potato starch
● 15 g of chives and green onion juice
Garnish:
● 2 g of black caviar
Method:
1. Filling: Mix chopped shrimp, chives, mushrooms, carrot, seasonings and chili.
2. Dough: Knead the wheat and potato starch with the juice until you get a homogeneous dough. Spread it into thin sheets.
3. Assembly: Fill the wrappers with the shrimp mixture, seal and steam for 5-6 minutes.
4. Garnish: Top each dumpling with black caviar before serving.
Dim Sum with Truffle and Wild Mushrooms Recipe by Sagar Sarkar, Brand Chef, Bellona Hospitality Services Ltd for Eight
An elegant, earthy dumpling enriched with truffle for a luxurious bite.
Ingredients:
Stuffed:
● 130g white mushroom, 120g black mushroom, 70g shiitake mushroom, 180g water chestnut (all finely chopped)
● 5 g chicken powder, 3 g salt, 20 g sugar
Mass:
● 100 g of wheat starch, beet juice (for color)
Method:
1. Filling: Mix the mushrooms and chestnuts with the seasonings.
2. Dough: Knead the wheat starch with the beet juice. Roll out into thin sheets.
3. Assemble: Place filling in dough, make pleats to seal, and steam for 8 to 10 minutes.
4. Serve: Garnish with edamame or serve with truffle sauce.
Recipe for Crystal Dumplings in Curry Sauce by Tarun Sibal, Chef and Partner at Street Storiess
A vibrant crystal dumpling with a spicy and aromatic curry sauce.
Ingredients:
Stuffed:
● 20 g of broccoli, beans, carrot, asparagus and water chestnuts (all finely chopped)
● 3 g salt, 5 g aromatic powder, 3 g white pepper, 5 ml sesame oil
Mass:
● 50 ml of blue tea water, 10 g of potato starch, 20 g of wheat starch
Yellow Curry Sauce:
● 10 g massaman curry paste, 3 g cinnamon stick, 3 g black cardamom, 1 bay leaf, 2 dried red chillies, 5 g fragrant powder, 10 g coconut milk powder
Method:
1. Filling: Sauté the vegetables with the seasonings and set aside.
2. Dough: Knead the starches with the blue tea water. Roll out into thin sheets.
3. Curry sauce: Simmer the curry ingredients for 10 minutes. Strain.
4. Assemble and steam: Fill and fold the dumplings, steam for 10 to 12 minutes.
5. Serve: Drizzle with curry sauce and garnish with fresh herbs.
Dim Sum Recipe with Cream Cheese and Water Chestnuts by Chef Pritam Naldurgakar, General Manager of Pan India Culinary, Roastea
A delicious fusion of creamy richness and crunchy water chestnuts.
Ingredients:
● Filling:
○ Fresh cream cheese
○ Finely chopped water chestnuts
○ Aromatic powder
○ Salt
○ Sugar
Filling method:
1. Mix all ingredients well until well combined.
2. Freeze for 30 minutes.
● Mass:
○ Potato starch
○ Wheat starch
○ Beet juice
Dough method:
1. Mix the potato starch and wheat starch properly.
2. Boil the beet juice until hot.
3. Combine the starch mixture with the hot beet juice and mix for 5 minutes.
Assembly and cooking:
1. Weigh the dough and flatten it to fit the filling.
2. Seal and shape into dim sum (about 30g each).
3. Steam for 2-3 minutes.
4. Brush with onion oil for shine and extra flavor.
Attend:
Enjoy the unique fusion flavors of Cream Cheese & Water Chestnut Dim Sum, which combines creamy richness with crunchy water chestnuts in every bite!
