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Pork dumplings


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Ingredients

30 piece(s)

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
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Recipe's preparation

    Dipping Sauce
  1. Place garlic and chilli into mixing bowl and chop 4 sec/speed 6, gradually increasing speed from speed 1 to speed 6.

  2. Place garlic and chilli into a serving dish and pour over soy sauce, vinegar and sesame oil. Combine well and set aside.

  3. Dumpling
  4. Place pork into a clean, dry mixing bowl and chop 30 sec/speed 6, gradually increasing speed from speed 1 to speed 6.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

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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.

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Comments

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  • Boss Bear Sister cooks wrote:...

    Submitted by kath79 on 3. March 2019 - 18:15.

    Boss Bear Sister cooks wrote:
    Can i freeze these after steaming and if yes just defrost and serve with sauce?

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  • Yummo!! thanks for the recipe!!

    Submitted by CTan on 31. July 2017 - 08:27.

    Yummo!! thanks for the recipe!!

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  • Can i freeze these after steaming and if yes just...

    Submitted by Boss Bear Sister cooks on 21. January 2017 - 15:14.

    Can i freeze these after steaming and if yes just defrost and serve with sauce?

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  • Delicious. New fav dumpling

    Submitted by amybrentnall on 13. September 2016 - 19:01.

    Delicious. New fav dumpling recipe. Just didn't add prawns. 

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  • Absolutely sensational is all

    Submitted by Kerryellis on 14. August 2016 - 20:18.

    Absolutely sensational is all I have to say

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  • best dumpling ever

    Submitted by Renate Lazarus on 18. April 2014 - 21:26.

    best dumpling ever

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  • Best dumplings!  I have tried

    Submitted by narelle75 on 11. August 2013 - 09:22.

    Best dumplings!  I have tried other recipes but these are a more moist flavoursome filling than others.  Steamed in varoma in 2 batches.  Love

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