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Steamed Chinese Pork Dumplings



4 portion(s)

Dumpling Mince Mix

  • 2 spring onions
  • 4 sprigs coriander
  • 2 cloves garlic
  • 3 cm ginger knob, peeled
  • 50 g carrot, chopped 5cm cubes
  • 400 g pork (e.g shoulder or neck) cubed 5cm, par-frozen
  • 25 g oyster sauce
  • 15 g soy sauce
  • 5 g chinese cooking wine (or dry sherry)
  • 5 g sesame oil
  • oil (for brushing on varoma tray/dish)
  • dumpling or gyoza wrappers ready-made
  • 500 g water


  • 30 g soy sauce
  • 70 g chinese red vinegar
  • 5 g sugar
  • 5 g chilli oil
  • 6
    Preparation 20min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!

Recipe's preparation

  1. 1. Place spring onions, coriander, garlic, ginger, carrot in mixing bowl.  Chop 4sec/sp6.  Scrape down sides. 

  2. 2. Add pork, oyster sauce, soy sauce, sesame oil, wine.  Mince 10sec/sp7.  Transfer dumpling mixture into a bowl for wrapping. 

  3. 3. Wrap dumplings (see pictures for technique), then place into oiled varoma dish and tray. 

  4. 4. Fill mixing bowl with water, set all varoma in place and steam 20mins/varoma/sp2 

  5. 5. Combine sauce mixture in a small dish and simply stir together with a spoon.


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1. Storage

- left over mince can be stored in the fridge for 1-2 days

- or, wrap all the dumplings and place wrapped dumplings them in a container (with baking paper in between if necessary) and freeze.  Add approx 7mins to cooking time if cooking from frozen.

2. Experiment with different sauces!  Even plain soy sauce would be fine if you don't have all the ingredients in your pantry. 

3. Pan-fry if you like instead of steaming.  The technique would be

- start pan frying the dumpling with a little oil on low to medium heat, turning dumplings over after 2-3 mins on each side

- then add a splash of water into the frying pan, and then covering with the frying pan lid for the second half (another 4-5mins) of the cooking time.

4. This dumpling mix gives a very fresh, fragrant mixture from the herbs with the seasoning.  Reduce herbs by half if you don't like them that 'herby'.

5. Instead of pork, substitute with any other favourite protein

6. Dumpling wrappers can be bought at an Asian grocer (e.g. "Tak On" brand), otherwise try substituting with yellow wonton wrappers.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Add a comment
  • i made these but used chicken instead of pork...

    Submitted by MWIX2017 on 20. June 2017 - 20:16.

    i made these but used chicken instead of pork. Delicious and easy recipe! will cook again

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  • These are absolutely

    Submitted by NicoleHebden on 11. November 2016 - 10:44.

    These are absolutely fantastic.  Full of flavour and super easy to make.

    Nicole Hebden

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  • these were great and really

    Submitted by NickiB71 on 28. June 2015 - 17:16.

    these were great and really easy to make.  I used left over pork roast for the mince and tasted amazing.


    Big Smile

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