Ingredients
Dumplings
- 30 g ginger, washed and sliced into coins
- 30 g garlic, peeled
- 30 g spring onion, roughly chopped
- 50 g coriander roots/stems, washed thoroughly
- 1 red chilli, optional, amount to taste
- 50 g carrot
- 50 g zucchini or cabbage
- 230 g tin of water chestnuts, drained and rinsed well
- 250 g kangaroo mince
- 2 tbsp Shaoxing/Chinese rice wine
- 2 tbsp oyster sauce
- 2 tsp sesame oil
- 2 tsp light soy sauce
- 1 tbsp cornflour
- 1 package round dumpling (gow gee) wrappers
Dipping sauce
- light soy sauce
- Chinkiang/Chinese black vinegar
- chopped fresh chilli or chilli flakes
- fresh coriander leaves
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1) Add ginger, garlic, spring onion, coriander and chilli (if using) to Thermomix bowl. Process 5 seconds, sp 7. Scrape down sides of bowl and repeat if required until chopped finely.
2) Add carrot, zucchini/cabbage and water chestnuts and process 5 secs, sp 7. Scrape down sides and repeat if required until finely chopped.
3) Add Shoaxing wine, oyster sauce, sesame oil, soy and cornflour to bowl. Mix on for 10 secs, sp3 until well combined.
4) Add kangaroo mince and mix for 10 secs, sp3 or until well combined.
1) Take a wrapper and hold flat on your hand.
2) Add a tsp of filling mixture to the centre.
3) Dip your finger (of your other hand!) in a small bowl of water and use to wet around the edge of one half of the wrapper.
4) Carefully bring edges together and press all around to seal.
5) You can pleat the joined edge if you want to.
6) Carefully place finished dumplings on a tray lined with baking paper.
Line both varoma trays with baking paper that has been scrunched up, wet under the tap and flattened out again. You can make a few tears in the paper to ensure steam can get through. Position dumplings evenly over both trays.
Rinse out Thermomix jug and fill with about 1L boiling water. Steam on varoma temp, sp 3 for 20-30mins.
While cooking put together dipping sauce- just combine soy and vinegar in a small dish to taste and sprinkle with coriander and chilli as desired.
Serve dumplings immediately.
To make dumplings
To assemble dumplings
To cook and serve dumplings
Tip
Any left over mixture can be made into meatballs and steamed in the same way.
Kids love helping to put the dumplings together.
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.
Comments
Good recipe but I felt like something was missing - could be that it's just a different taste to our normal pork dumplings.
The mixture made enough for two packets of gow gee wrappers.
Don't freak out about the amount of ginger and garlic, it really does need it!
Acknowledgement goes to MISHYMORGS for inspiring the flavour base for these dumplings
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