Ingredients
Dipping sauce
- 30 g garlic cloves, halved
- 1 fresh red chilli (about 10g), deseeded if preferred and thinly sliced
- 2 tbsp soy sauce
- 5 tbsp white vinegar
- 1 tbsp sesame oil
Dumpling
- 200 g pork fillet, cut into 3 cm cubes
- 1 tbsp soy sauce
- 1 tsp pepper salt (see general tips)
- 1 tbsp dry sherry/port/Chinese cooking wine
- 1 tbsp white sesame oil
- 30 g garlic cloves, halved
- 20 g spring onion/shallot, trimmed and roughly chopped
- 15 g fresh ginger, sliced
- 200 g cabbage, roughly chopped
- 30 Prawns, peeled and deveined
- 30 dumpling wrappers
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place garlic and chilli into mixing bowl and chop 4 sec/speed 6, gradually increasing speed from speed 1 to speed 6.
Place garlic and chilli into a serving dish and pour over soy sauce, vinegar and sesame oil. Combine well and set aside.
Place pork into a clean, dry mixing bowl and chop 30 sec/speed 6, gradually increasing speed from speed 1 to speed 6.
Add soy sauce, salt, pepper, Chinese cooking wine and sesame oil and chop 15 sec/speed 6, gradually increasing speed from speed 1 to speed 6. Set aside in a large bowl.
Place garlic, spring onion/shallot and ginger into mixing bowl and chop 6 sec/speed 6, gradually increasing speed from speed 1 to speed 6.
Add cabbage and chop 6 sec/speed 6, gradually increasing speed from speed 1 to speed 6. Place chopped cabbage into the pork paste. Combine well.
Place one heaped teaspoon of dumpling mix into the centre of each dumpling wrapper, followed by one prawn. Fold wrapper over into a semi-circle and pinch edges to seal. Alternatively, you can fold your dumplings however you prefer.
For steamed dumplings
Insert a piece of wet and well wrung baking paper onto Varoma tray, leaving space around the edge of the tray. Place dumplings on top of baking paper. Place 800g hot water into mixing bowl; place Varoma into position and steam 15 min/Varoma/speed 1.
For poached dumplings
Insert butterfly. Place 1L hot water and 15 of the dumplings into the mixing bowl one by one. Then, with MC removed, cook 10 min/Varoma/speed 1. Repeat with remaining 15 dumplings.
Serve dumplings hot with the dipping sauce on the side.
Dipping Sauce
Dumpling
Thermomix Model
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Recipe is created forTM 31
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
Yummo!! thanks for the recipe!!
Can i freeze these after steaming and if yes just defrost and serve with sauce?
Delicious. New fav dumpling recipe. Just didn't add prawns.
Absolutely sensational is all I have to say
best dumpling ever
Best dumplings! I have tried other recipes but these are a more moist flavoursome filling than others. Steamed in varoma in 2 batches.
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