Whose mouth doesn’t water, when you talk about dim sums or wontons? Shiro- does it yet again by hosting a sensational dimsum festival. The menu features their signature dim sums ranging from vegetable crystal dumplings, spicy broccoli & water chestnut dumpling, cabbage & iceberg lettuce gyoza for vegetarians. Steamed chicken with glutinous rice wrapped in lotus leaf, chicken and sichuan peppercorn dumpling, steamed fish with ginger lemon sauce for their non vegetarian patrons, teamed up with some spicy dips.


They make the whole experience enjoyable by pairing them with a range of green teas on offer. They have detoxifying green long ding, aromatic jasmine mandarin and cooling rose in bloom. These steaming dim sums are served in a set of 3 and 5 in bamboo baskets with an unlimited pouring of teas. They are priced in the range of 650/- to 900/- on an average.


I got in touch with the Area Chef Manager- Vinayak Pathakji, who took us around the whole experience of making dimsums and wantons. Though I have personally made it on a few occasions in the past, I find it quite a daunting effort.

But, chef promises to demystify the whole process and makes the folding look absolutely simple and restaurant-like.

Chef suggests, “Using wonton wrappers saves you from having to make your own dumpling dough. Fillings can be anything from vegetables, seafood to meat. Care must be taken to season it well.”


Moisten all the edges of the wonton wrapper with water.Keep a small bowl of water handy to re-wet the edges if needed.


Place about 1 teaspoon of uncooked filling in the center of the wonton wrapper.


Fold the wonton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal.


Use your thumbs to push down on the edges of the filling to make sure it stays centered in the middle.


Keeping your thumbs in place, fold the wonton wrapper over one more time.


Push the corners up and hold each corner in place between your thumb and index finger.

Bring the two corners together so that one overlaps the other. Press together to seal.

Now, the wonton is ready to be steamed.

On a parting note chef states, “Once you’ve got the basics down, you can perfect your technique by practicing this on a regular basis.steam these for 8-10 minutes depending on the filling and serve them with an accompanying dip. These can be frozen and steamed as and when required. Happy steaming !”


Watch more about my experience at Shiro on’Cottage Chef Culinaire’ – India’s first food channel on YouTube, very soon. Start subscribing and spreading the word !