Ingredients
Dumpling Ingredients
- 5 Shitake mushrooms, dried
- 2 cm ginger, fresh
- 2 cloves garlic
- 2 spring onions
- 1/2 red chilli, remove seeds if desired. (Keep other half for dipping sauce)
- 1 can water chestnuts, drained
- 200 g lean Pork Meat, cubed, all fat removed
- 175 g chicken breast, cubed, all fat removed
- 2 tbsp oyster sauce
- 1 tbsp Salt Reduced Soy Sauce
- 1 package wonton wrappers, square
Dipping Sauce
- 2 cm ginger, fresh
- 2 cloves garlic
- 1/2 red chilli, remove seeds if desired
- 50ml Salt Reduced Soy Sauce
- 50ml mirin
- pinch palm sugar, grated
- A few drops of sesame oil
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Soak mushrooms in a small amount of boiling water (just covered)
2. Add ginger, garlic & chilli - 10sec/sp5
(If also making the dipping sauce, both amounts in this step, then reserve half for dipping sauce).
3. Add drained mushrooms, spring onions water chestnuts 5 sec/sp8
4. Add soy sauce & oyster sauce - 3 sec/sp 9
5. Add chicken and pork meats - 15-20sec/sp 3
Get a small bowl of water a teaspoon and open wonton wrappers
1. Take a single wonton wrapper and lay on the diagonal (so it's a diamond shape)
2. dip a finger in the bowl of water and run it along the two top sides of the diamond
2. Pick up wonton wrapper in the palm of your hand.
3. Dip teaspoon in the water (shake of excess), and then take a spoonful of meat mixture and place in the middle of the wonton.
4. Fold the dry edges onto the damp edges and seal with your fingers.
Repeat until all mixture is used
Add approx 500ml boiled water to bowl.
Place a dampened piece of baking paper on Varoma Tray and make some cuts in it so steam can get through
Arrange dumpling on dampened baking paper - make sure they are not touching
12mins/Varoma/sp3.5
1. Add ginger, garlic & chilli - 10sec/sp5 Remove to small bowl.
2. Add soy sauce and mirin.
3. Adjust to desired taste with palm sugar and sesame oil
Best served cold
Dumpling Mix
ASSEMBLY
STEAMING
DIPPING SAUCE
Tip
Spare dumplings can be frozen (raw).
Freeze in a single layer, then can be put in a snaplock back together.
Steam from frozen
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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