Ingredients
- 3 shallots or a bunch of garlic chives, roughly chopped
- 250 grams vegetables (e.g. handful of chinese cabbage, 4 mushrooms, 1 small carrot), roughly chopped
- 1 centimetre ginger, peeled
- 1 clove garlic, peeled
- 1 tablespoon Chinese cooking wine (shao xing)
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon potato starch
- 250 g gow gee wrappers, defrosted
- Chinkiang (black) vinegar or soy sauce, to serve
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I'm cooking this todayRecipe's preparation
Place garlic and ginger into mixing bowl and chop 3 seconds, speed 7.
Add shallots or garlic chives and vegetables to the bowl and chop for 10 seconds, speed 5. Depending on what vegetables are used, chopping time may vary. The desired consistency is finely chopped.
Add the sesame oil, oyster sauce, soy sauce, chinese cooking wine and potato starch and mix on reverse
"Counter-clockwise operation" for 5 seconds, speed 1. Remove from mixing bowl and set aside. Rinse mixing bowl.
Grease the varoma trays with oil. Place about a teaspoon of dumpling mixture into the centre of a gow gee wrapper, wrap and and place into prepared varoma trays. Be careful not to put too much filling in each wrapper and ensure the edges are completely sealed. The dumplings will expand slightly when they cook so when they are in the varoma trays, ensure they are not touching to avoid them from sticking together.
There are lots of great youtube videos that demonstrate a variety of wrapping techniques. Another option is to use a dumpling press.
Add 500g of water to the mixing bowl and put the varoma with the dumplings in place. Steam for 20 minutes, varoma, speed 3.
Serve with chinkiang (black) vinegar or soy sauce.
To prepare the filling
To steam the dumplings
Tip
Potato startch can be replaced with cornflour, but you will need to double the amount of cornflour.
Alternative fillings:
- Replace some of the vegetables (except shallots or garlic chives) with roughly chopped firm tofu.
- Replace the vegetables (except shallots or garlic chives) with minced pork or minced chicken thighs.
Instead of steaming, dumplings can be pan fried and steamed in the pan. To do this heat some rice bran oil in a frying pan to medium heat. Add the dumlings and pan fry on one side. Once golden brown, turn the dumplings over and add enough water to the pan to just cover the base, then cover with a lid and steam until cooked (all the water should be evapourated by this time).
Put uncooked portions of dumplings in small freezer bags and use when you like.
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
I'm making these today & wondering once made how long would they kerp in the fridge after being steamed? Thanks.
healthy_bree: oyster sauce is made from oyster mushrooms not oyster. You could leave it in as it gives a lovely flavour and silky texture to the mix.
Delishious flavours. Definitely will make again
so easy to make. Left out oyster sauce for vegetarian/vegan. I had a little mix left over so froze in a ziplock bag. Also freezing the rest of the premade ones by lying them on a baking tray in the freezer, then when frozen putting in a zip lock bag, this helps them not stick together. Served with soy sauce.
Super easy and delicious!
Great dish, thank you.
Better each time I cook them and I love that I can use any veggies I have.
love these, I have made them a few times now, found them easy to make also. My 2y 4y old love them too. We use soy sauce for dipping.
Authentic dumplings. These are great. Something else I will not buy from the store again With all its preservatives. Thanks.
Geraldine LeeConsultant
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These are absolutely delicious. Unfortunately mine look like a dogs breakfast but they are so fresh and tasty which makes up for it.
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