- 400 g pork fillet, diced and par frozen
- 2 spring onions
- 2 tbsp oyster sauce
- 1 tbsp tamari sauce
- 2 cm ginger, stem
- 1 small red chilli
- 1 cloves garlic
- 30 round gow gee wrappers, you can choose to make pr purchase these
- 3 sprigs fresh coriander
- 80 g tamari sauce
- 2 tsp sugar
- 1 cloves garlic
- 2 drops sesame oil
- Place spring onions, coriander, chilli, garlic and ginger into the TM Bowl and chop for 4 seconds speed 6. Scrape down sides
- Add Pork, tamari and oyster sauce to the bowl and mince for 10 - 15 seconds speed 7
- Place a teaspoon of the mixutre in the centre of each gow gee wrapper. Wet the edges with a little water and pleat them together to seal.
- Once all the dumplings are wrapped, slightly oil the varoma and place dumplings in the dish and tray (if needed you can seperatoe layers in the varoma dish with dampened baking paper) set aside. You can also utilise the steamer basket if required!
- Half fill the TM bowl with water and set TM basket (if used) and varoma into place and cook for 20 minutes Varoma speed 2.
- When done set varoma (and TM basket if used) aside and empty TM bowl. Place all ingredients for dipping sace in the TM bowl and mix for 5 seconds speed 5
- Serve dumplings and dipping sauce. I usually serve this with the Chinese style cabbage and coriander salad from the original TM31 EDC
- ** for a larger family (5 adults) I usually double the mixture and can steam the whole amount utilising the TM basket and both levels of the Varoma!!
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