Ingredients
Dumplings
- 500 g pork mince
- 4 Spring onions chopped
- 2 tbsp coriander leaves
- 1 1/2 cm Fresh ginger (peeled)
- 2 tbsp oyster sauce
- 1 tsp chilli oil
- 3 tsp sesame oil
- 3 tsp Chinese rice wine(Shao Hsing)
- 2 packages wonton wrappers
Asian Dipping Sauce
- 1/4 light soy sauce
- 2 tbsp rice wine vinegar
- dash chilli oil
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place ginger, coriander, and shallots in TM bowl.
Chop 5 seconds/ speed 6.
2. Scrape down the sides of the bowl.
3. Add mince, oyster sauce, chilli oil, sesame oil and Chinese rice wine. Mix 15 seconds/ speed 5 until combined.
4. Place 1 tbsp mixture in the middle of a wonton wrapper and bring up the sides, pinching overlapping bits together, leaving the top open.
5. Place 600ml water in TM bowl. 10 minutes/Varoma/speed 1 to heat the water.
6. Place the dumplings onto top of Varoma tray (and bottom if needed). Cover with lid and steam for 7-10 minutes / Varoma /speed 1
1. Mix all the ingredients together.
2. Serve with dumplings.
Dumplings
Dipping Sauce
Tip
1. To make it child friendly - leave out the chilli oil.
2. You can add water chestnuts for texture - add at Dumplings step 1 - Chopping.
3. If you don't want to make all the dumplings at once, freeze left over mince mixture and make the dumplings fresh when you are ready.
4. You can make the mince yourself by using semi frozen pork eg tenderloin and pulsing 5-10x.
Alternate cooking method
To make these into "gyoza" use gow gee wrappers and put 1 tbsp mix in the middle of the wrapper then seal the edges with water (making a semi circle shape). To cook, place in a frying pan with peanut oil and fry for 2-3 minutes until golden. Turn them over. Put 1/2 cup water into the frying pan, cover with a lid and steam for 2 minutes. Remove lid and cook until liquid has evaporated from pan. Serve with dipping sauce.
Based on Womans Weekly "Pot Sticker "recipe
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
Cherise-Maree: Thanks for your comment! I cooked these tonight and altered them to make them more tasty. Check out my comment to see. Hope you give them another go with the changes. They're worth it!
Made these tonight and they were delish!
These are the changes I made- I added 2 cloves of garlic, half a bunch of coriander, 1 carrot (will use 2 next time), 1 can of chestnuts, 1 tbsp each of sauces listed (sweet chili sauce instead).
I only had 1 packet of wrappers so half the mix is in the freezer for next time.
My husband fried them then steamed them in batches.
We used the dipping sauce- 1/4 c soy sauce, 2 teaspoons rice wine vinegar, 1 teaspoon sugar and 1 teaspoon of seasame oil.
SO GOOD!!
I've had this recipe saved for over a year... why have I never made these sooner!!!!! Soooo delish! I used gyoza wrappers and pan fried 🤤
Bland
This is amazing. So easy to make. I fried some of these after I steamed them in the Varoma. Added fried rice and have enough lunch for the next few days also. Thank you .
Very yummy! Exactly what I was looking for.
Thank you for sharing this recipe. We loved them. I made mine with chicken mince, no chilli oil and less sesame oil, as we do not like the overpowering taste of sesame. I had no idea that they would be so easy to make. Will never buy again.
Great recipe! The flavours were spot on! I added a bit extra ginger which was yum!
Pork dumplings/gyoza's were a winner with us. I added a carrot also in the first step. After heating the water for 10 mins I then varoma'd the dumplings for about 15-17 mins just to ensure the dumplings were cooked as there were so many in the tray and bottom of varoma. So delish - thanks for a fab recipe.
Absolutely love this recipe. Have made it so many times! So yummy every time. Leftover mixture can be frozen or used the next day for lunch.