Ingredients
FILLING
- 1 clove garlic
- 1cm piece ginger
- 1/2 brown onion
- 2 tbsp olive oil
- 20 grams dried shitaki mushrooms
- 140 grams savoy cabbage
- 100 grams Firm tofu
- 1 tbsp tamari
- 2 teaspoons cornflour
- 30 square egg free wonton wrappers
Broth
- 1 clove garlic
- 1cm piece garlic
- 1 red chilli
- 1000 grams water
- 100 grams mushroom liquor
- 1 tsp TM Vegetable stock paste
- 1 tsp tamari
- 1 stalk spring onion
Accessories you need
-
Varoma
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Rehydrate Shitake mushrooms by placing in a bowl and covering with warm water for about 30minutes. Once rehydrated, gently squeeze out the mushrooms and set to the side. Do not throw away the water.
Place garlic, ginger and onion in TM bowl. Chop 3 sec/speed 5
Add oil to bowl and saute for 2 minutes/varoma temperature/ speed 1
Add mushrooms and cabbage to bowl. Chop 3-5 seconds, speed 4
Cook mixture for 8 minutes, Varoma temperature, speed 1
Crumble tofu into bowl and cook for a futher 2 minutes, Varoma temperature, speed 1
Add tamari to bowl and continue to cook for 2 minutes, Varoma temperature speed 1
Sprinkle corn flour over mixture and cook for 1 minute, varoma temperature, Speed 1
Remove mixture from bowl and set aside. clean TM bowl
place garlic, ginger and chilli in TM bowl. Chop for 3 secs/ speed 5
Add remaining ingredients except spring onion and cook for 5 minutes, Varoma temp, speed 1
Lay wonton wrappers out on bench and place a rounded teaspoon in the centre of each wrapper. ( a piping bag may be used to speed up the process.)
dip your finger into a glass of water and run around the edge of the wonton paper to moisten.
Fold the wrapper over to form a triangle and press the sides together. Try to eliminate any air from being trapped in the pocket. Bring two of the points together to form a tortallini shape and place on oiled varoma tray.
Place Varoma ontop of broth and steam for 15 minutes, Varoma temperature, speed 1.
Place wontons into serving bowls, pour broth over top. Garnish with sliced spring onion. Additional fresh sliced chilli optional.
FILLING
BROTH
Assembley
Presentation
Tip
Add additional water if broth is to strong. If you prefur more flavour, allow to cook a little longer.
Thermomix Model
-
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.
Comments
Served with bean shoots and steamed bok choy, would add mince next time for hubby.
Delicious!!! Loved loved loved the wontons - great flavour! The broth was also great - awesome spice level - we ended up adding some tamari when eating for a little more saltiness. For some extra veggies, I also added some bok choy and brocolini to the broth (5 mins into the 15 mins cook) - worked quite well!
Tasty - an impressive dinner thats easy to make - Thanks!
mushroom liqour ?? where do i find this? thanks
Perfect for any vegetarian meals. I found them to be very tasty and I would make them again. I made double and froze half of the wontons in take away containers to use next time. Space them out before freezing and then gently place them into boiling water to cook. Thanks for a great recipe
nom nom nom thankyou Amanda
Amanda
Are you sure to delete this comment ?