Ingredients
Steamed Spicy Roast Chicken Pockets
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 400 grams tomatoes, caned
- 300 grams chicken stock
- 350 grams leftover roast chicken, coarsely shredded
- to taste salt
- to taste pepper
- .5 teaspoon turmeric powder
- .5 teaspoon Ground Chilli, to taste
- .5 teaspoon ground cinnamon
- .5 teaspoon ground cardamon
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 2 tablespoons Ground Coriander Seed
- 220 grams frozen pea, corn & carrot mix, thawed
- 2 tablespoons sour cream
- 1 package wonton
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop Garlic & Onion 2-3 Seconds, Speed 7.
Add about two tablespoons of vegetable oil and sauté with a pinch of salt for about 5 minutes, Varoma, Speed 1 until softened.
Scrape bottom of bowl.
Add the ginger and the spices sauté for 3 minutes, Varoma, speed 1.
Scrape bottom of bowl.
Add the canned tomatoes, vegetables and chicken stock.
replace MC with Simmering Basket, bring to the boil, 3 minutes 110C, Reverse, Speed 1 and return to a simmer 10 Minutes, Reverse, 95C.
Add the shredded roasted chicken, Reverse and warm through 3 Minutes.
Add in sour cream.
Gently warm through so that it doesn’t split or curdle.
Drain liquid from mix (needs to be dry)
Lay wonton wrapper on clean and dry bench, fill with a teaspoon of mixture, brush the edges of the wonton with the egg/water wash.
Close the sides by lifting corners and pinching them.
Spray the Varoma with oil (optional)
Place the dumplings into varoma basket and tray
Do not bunch them up as they will expand as the cook
Once all dumplings are folded place them into varoma tray (lightly spray with oil first).
Use both layers of the tray.
So make sure you leave a little room in between.
Fill the TM bowl with 1000ml water and set varoma into place.
Cook varoma temperature, 20 minutes, speed 2.
Steamed Spicy Roast Chicken Pockets
Tip
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups:
1 teaspoon equals 5 ml;
1 tablespoon equals 20 ml;
1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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