Recipe: Steamed Pork Dumplings
Steamed pork dumplings, you either love them or you hate them. I am a lover of them, like cannot stop eating them love! I remember the first time I tried them, out to lunch with group of friends to the new Japanese restaurant in Rockingham, one plate and I was hooked. So when I got my Thermomix, I knew that this was a ‘I must make’ I just needed to find an easy recipe and one that my kids would like.
Thanks to Pinterest and Thermofun I have the perfect recipe. I also needed a dumpling press, easier said than done in Rockingham! Eventually I caved and bought a cheap one off eBay (Click here for listing) The eBay listing is for 3 presses for under $5! And of course after finding that one I found one in House. I am yet to receive the ones from eBay, but the one from House is pretty straight forward and easy to use.
The only item that I had trouble finding was the wonton wrappers, eventually I gave in and asked at the front desk of the supermarket and was pointed in the right direction for them, (after standing at the asian section for probably 20 mins just staring at everything) You will find them in the fridge section, where the fresh pastas are. You could also try your local Asian supermarket for the wonton wrappers, but I did eventually find everything at my local Woolworths and Coles.
Steamed Pork Dumplings
What you’ll need:
- 500g pork mince
- 4 spring onions, quartered
- 2 garlic cloves, peeled
- 2 cm fresh ginger
- 1 small can bamboo shoots, drained
- 1 Tbsp Chinese rice wine
- ¼ tsp white pepper
- ¾ tsp sesame oil
- 50g soy sauce
- 1 Tbsp white wine vinegar
- 3 tsp raw sugar
- Handful fresh coriander
- 30-60 wonton/dumpling wrappers (fresh from the fridge section)
- 700g boiling water from kettle
What to do:
1. Place all filling ingredients (except wonton wrappers and boiling water) in TM bowl and chop 1 sec / Turbo.
2. Scrape down and repeat. Pour filling into a bowl for later use; no need to wash bowl.
3. Place 1 tsp of filling in wonton wrappers. Press dumpling press together to form the dumpling. Repeat until all mixture and wonton wrappers are used.
4. Lightly oil Varoma trays to prevent sticking and arrange dumplings. (FYI: Do not overload your varoma, try to do 2 or 3 batches rather than one big one.)
5. Pour boiling water in TM bowl and place assembled Varoma on TM lid and steam 17 mins / Varoma / speed 2.
6. Serve with soy sauce or sweet chilli sauce.
I ended up frying off my dumplings for a little extra crunch, but this isn’t necessary as they are delicious without doing so.
To fry your dumplings, use about 2cm of oil and shallow fry for approx 2 mins. This recipe can be halved and the filling freezes well. Recipe as above makes approx 60 dumplings depending on how much or how little filling you use. Mixture can also made into meatballs and steam without wrappers to add to an Asian soup or to have with a simple dipping sauce.
If you’re not a pork fan, you can substitute with chicken, even beef mince. My kids enjoyed these and have asked when I am making them again. They are fiddly but worth it!