This recipe was originally published on my blog in September 2014. I have since tweaked it to make the method clearer. 🙂 Enjoy!
Steamed dumplings in the Varoma are just awesome! Particularly dipped in my homemade sweet chilli sauce made in your Thermomix!
I recommend a plastic dumpling press, it was so worth the $2.50 from an Asian shop! It makes the job much quicker and the final result is that the dumplings are well sealed and uniform.
Ingredients
- 500g pork mince
- 4 spring onions, quartered
- 2 garlic cloves, peeled
- 2 cm fresh ginger
- 1 small can bamboo shoots, drained
- 1 Tbsp Chinese rice wine
- ¼ tsp white pepper
- ¾ tsp sesame oil
- 50g soy sauce
- 1 Tbsp white wine vinegar
- 3 tsp raw sugar
- handful fresh coriander
- 30-60 wonton/dumpling wrappers
- 700g boiling water from kettle
- ThermoFun Sweet Chilli Sauce
Instructions
- Place all filling ingredients (except wonton wrappers and boiling water) in TM bowl and chop 1 sec / Turbo.
- Scrape down and repeat.
- No need to wash TM bowl.
- Oil Varoma trays to prevent sticking.
- Place 1 tsp of filling in wonton wrappers. Brush edges of wrapper with water (finger dipped in water works well!) and fold wrapper over in half. Press edges firmly to join and place on Varoma tray.
- Pour boiling water in TM bowl and place assembled Varoma on TM lid and steam 17 mins / Varoma / speed 2.
- Serve with ThermoFun Sweet Chilli Sauce.
Notes
This recipe is enough to make 60 dumplings (2 x packets of 30 wappers).
Unused mixture can be frozen or the recipe can be halved.
Mixture can be made into meatballs and steam without wrappers to add to an Asian soup or to have with a simple dipping sauce.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
thanks for sharing. I’m not a fan of pork so was wondering if this could be substituted for chicken or a chicken/pork 50/50 split?
Yes absolutely 50/50 OR 100% chicken! 🙂
We made these today and used chicken mince. Was a hit with the whole family!
That’s a great suggestion. Thanks Natasha, and glad the family enjoyed!
Thank you soooooooooooooo much Leonie as made these the other day adapting for my food lifestyle and that I love chili. I did not use the full 700 grams of hot water, but LOVED that this recipe is so quick, easy to do!
One of the other reasons I picked this recipe is I wanted to try out my plastic dumpling press, but in all my excitement in making this, I hand did them and forgot to use! lol
I would make these again and in addition to the chili sauce (which I want to make in the Thermomix – and as inspired by you), I used a combination of homemade tamari sugarfree and wasabi!
Pleased to hear you enjoyed them Joanne. I did laugh that you actually forgot to use your dumpling press! 🙂
oh yumm. I’ve been after a good dumpling recipe these look delicious and will be on out weekend menu. Thanks
Enjoy Belinda! 🙂
Made a double batch of the dumplings and froze them.
I use them to make a super quick easy soup……
Put a heap of veggies into a small saucepan (corn, carrots, zucchini, red capsicum, bok choy) add boiling water and a tsp of chicken stock paste. bring to the boil. once boiling, throw in some of the frozen dumplings. Cook for five minutes. serve with sliced spring onions on top. YUM!
Great idea with freezing them Jill and then adding to a soup. 🙂
Did you freeze then cooked?
I don’t cook them before freezing Jennie. But that’s because I never have any left!
Yum and they freeze Great!
Really yummy thanks. It is worth learning from my mistake though and making sure they don’t touch each other whilst steaming or you get one big dumpling mess. 🙂
Will definitely make again and they are also tasty as meatballs.
Thanks Jo! Yes they are too yummy!