Main dishes - meat

thumbnail image 1
thumbnail image 1
Preparation time
25min
Total time
45min
Portion
6 portion(s)
Level
medium
  • TM 5
published: 2014/09/22
changed: 2014/09/25
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Ingredients

Dumplings

  • 150 g chicken mince
  • 150 g pork mince
  • small can water chestnuts
  • 3 cm piece ginger
  • 3 shallots or spring onions
  • 1 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 50 gram water
  • 6 shitake mushroom, dried, thinly sliced
  • packet of gow gee wrappers

Dipping Sauce

  • 3 Tbsp light soy sauce
  • 1 red chilli
  • 2 cm piece ginger shredded
  • 1 tsp sugar
  • 1 Tbsp Red wine Vinegar
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Recipe's preparation

    Dumplings

  1. Soak dried shitake mushrooms in warm water and soak for 15 minutes.

     

    Place ginger in TM bowl and mill 3 seconds/ speed 9

     

    Add shallots and mill 3 seconds/ speed 9

     

    Add water chesnuts and mill 2 seconds /speed 8

     

    Add chicken mince, pork mince , oyster sauce,  soya sauce and  water mix reverse  20 seconds / speed 3

     

    Finally add sliced musrooms and mix 5 seconds/ Counter-clockwise operation"Counter-clockwise operation" speed 3

     

     

    Lay gow gee wrappers on a clean, dry surface. Wet 1 side of each with a little water. Put 1 tsp of the filling in centre of each wrapper, then fold edges together and press into pleats to seal. Repeat to make 48 dumplings.

     

    Put dumplings on varoma tray lined with baking paper tray. Slash a few holes in baking paper so steam can circulate. 

     

    Half fill TM bowl with water and heat  and varoma into place and cook for 20 minutes/Varoma/speed 3.

     

    If you want a crisp base on dumpling pan fry for a minute in a non stick pan with 1 Tbsp oil.

     

    Meanwhile, to make dipping sauce, combine all ingredients in a bowl.Serve dumplings immediately with dipping sauce on the side.

Tip

The most time consuming part is folding the dumplings - so I make them when I have a few willing helpers around - it is fun to pleat them with each other. Also left overs if there are any can be frozen and  steamed from frozen.

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 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.

Recipe's categories:
1st main course 2nd main course Appetizer Main course Asian Dinner Lunch Egg free Lactose free Non-dairy Everyday Steam cooking

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Asian Chicken and Pork Dumplings
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