Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: riv_mum on January 25, 2009, 06:44:36 am
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Dumpling dough.
300g SR flour
100 ml of hot water
3 tbsp oil
Cold water, extra
Add all ingredients to the TM bowl, turn dial to close lid position and knead for 2 min on interval speed.
After 1 min of kneading, check dough. If it is not coming together to form a ball, add 1 tablespoon of water. Carefully continue to add water until dough forms a ball. If too much water is added and dough becomes sticky, add an extra sprinkle of flour.
Turn out dough onto a floured surface or a silicon baking mat and roll to 1-2 mm thick. Using an egg ring or large biscuit cutter to cut circles of dough. If dough is still thick, roll circles flat before filling with meat.
This recipe was converted from “Steam it!”
Tip - no need to wash the bowl before making the meat mixture
Chicken filling
250g chicken breast or thigh meat, roughly chopped
4 spring onions, roughly chopped
45g unsalted peanuts
Small bunch of coriander
1 tbsp sweet chili sauce
2 tsp soy sauce
Several drops of fish sauce
500ml water
Place chicken, spring onions, peanuts and coriander into TM bowl and turn dial to close lid position.
Pulse several times using the turbo button or until meat mixture is smooth.
Add chili sauce, soy sauce and fish sauce and pulse a further 2 times to combine.
Place teaspoonfuls of mixture onto dumpling circles. Fold dumpling dough in half to make a pasty shape and press edges with a fork to seal.
Place water into the TM bowl. Lay dumplings in the Varoma and place into position. Steam for 12-15 min on Varoma temp, speed 1.
This recipe has been converted from “Steaming” by Brigid Treloar
Tip; Try adding fresh ginger or garlic to the meat mixture for a different flavour.
For a quick, easy meal simply place spoonfuls of the mince into the Varoma dish and steam. These meatballs are great as a finger food or served with stirfried veggies and rice for a main meal.
Chilli dipping sauce
60 ml rice wine vinegar
60ml fresh lime juice
2 tsp fish sauce
1 tbsp brown sugar
1 tbsp water
1 clove garlic
1 small red chili
Chop chili and garlic for 5 sec on speed 7.
Add remaining ingredients and mix on speed 4 for several seconds.
Hoisin and ginger sauce
60 ml hoisin sauce
2 tablespoons dry sherry
1 cm piece of fresh ginger
1 clove garlic
1 spring onion
Place garlic, ginger and spring onion into bowl and chop for 5 sec on speed 7.
Add remaining ingredients and mix on speed 4 for several seconds.
members' comments
wombleydoo - I didn't have chicken, so I used pork mince. I also used some celery, wombok, ketjap manis and almonds. Still used the shallots and sweet chilli sauce. I couldn't be bothered making a sauce, so just used ketjap manis ( I LOVE that stuff) as a dipping sauce.
They turned out great but next time I might use some ginger and a few other flavoursome things.
cookie - It was the first time I had done anything like that in the Varoma. They were very nice, we simply used sweet chilli sauce as the dipping sauce. We had them with stir fried vegies in the TMX. Great meal and it will be repeated. It is really very nice. Possibly a little time consuming but delicious.
ralo - Thank you so much for this recipe.
I modified it to make it failsafe and have posted it including lots of pics at my blog: http://failsafethermomix.blogspot.com/2009/05/failsafe-varoma-chicken-dumplings.html
My ingredients were:
Dumpling Dough - I needed lots of extra cold water - probably 60 mls
Chicken filling - 1 half chicken breast roughly chopped
3 spring onions, roughly chopped
1 ripe pear, peeled
1/6th purple cabbage, chopped roughly
1 celery stalk
1 T soy sauce
Comments. This meal was a pain to make! I was thinking I wouldn't make it again but everyone loved it so much that I will have to - but its definitely one to make when hubby is around to watch the kids.
The dumpling was a pain - I had to cut out the circles, then roll them again before putting mix on. Next time I might try just dividing dough into balls and then flattening balls - it made no difference if dumplings were perfect circles - in fact ovals were easier.
The other thing is I'm thinking of trying with rice papers?
riv mum - You can use gow gee wrappers if you like, they are in the fridge section near the filo pastry. Don't know if they are failsafe though.
MEP - I made this using pre-made gyoza wrappers (Japanese dumplings) from the Asian grocery store and it's much simpler and so cheap that way. In fact, I normally make bulk lot (40 to 60 at a time) of dumplings and wontons and freeze for a quick during the week meal. Very delicious and can highly recommend.
Amy - Well these didn't turn out how I had hoped but I think that's my fault. I must have done something wrong when I made the dough. It was a bit chewy and "doughy" and sticky. All my dumplings had stuck together and stuck to the varoma. I should have oiled the varoma but I didn't think the dumplings would stick to each other. As I mentioned in a previous post, my dough was very hard to roll so I don't think I got it thin enough. That might be the main problem. To be honest, I don't think I will make this dough again. However, the flavour of the filling was great I really enjoyed it and I would definitely make it again but maybe just use wonton wrappers.
AB - I used pork mince. I too had trouble with the dough, I had to add heaps of flour then another egg it was a pain. I put it through the pasta machine and got it nice and thin in the end it was lovely, but you couldn't stack them as mine stuck too. The next day I fried them in a little oil to reheat and that made them delicious.
Katiej - I didn't make the dough, as suggested I headed to my Asian supermarket and purchased the wrappers. They had several types to choose from, but no "gyoza" wrappers as recommended by MEP. They did have "jiao zi" dumpling wrappers so I went with these.
I left the peanuts out of the filling as my DH has a nut allergy but I added some ginger and a couple of extra chilli's. I sprayed my Varoma with canola oil so they didn't stick. They turned out beautifully.
I made both the sauces - the hoisin sauce was definitely our favourite. I also made some chicken cold rolls - way too much for two! My DH really loved the meal and thought I'd been slaving away in the kitchen all day! Thanks for the recipe!
Wonder - I made a version of these using 250g chicken mince, 1/2 scallion, 1 glove garlic, small piece of ginger, a little chilli and some ketjap manis. Mixed together and put in purchased gow gee wrappers. A quick afternoon snack which were all gone in about 10 mins.
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These sound great!
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I just tried these out.. but...
I didn't have chicken, so I used pork mince. I also used some celery, wombok, ketjap manis and almonds. Still used the shallots and sweet chilli sauce. I couldn't be bothered making a sauce, so just used ketjap manis ( I LOVE that stuff) as a dipping sauce.
This was just what I felt like eating tonight! They turned out great, but next time I might use some ginger and a few other flavoursome things.
Thanks for posting the recipe!
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Thanks riv mum - another great recipe. Really appreciate the use of the much underutilized Varoma ;D ;D ;D ;D
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A "review" from cookie
Last night we had the Varoma chilli chicken dumplings from this site. It was the first time I had done anything like that in the Varoma. They were very nice, we simply used sweet chilli sauce as the dipping sauce. We had them with stir fried vegies in the TMX. Great meal and it will be repeated.
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Thank you so much for this recipe.
I modified it to make it failsafe and have posted it including lots of pics at my blog: http://failsafethermomix.blogspot.com/2009/05/failsafe-varoma-chicken-dumplings.html (http://ttp://failsafethermomix.blogspot.com/2009/05/failsafe-varoma-chicken-dumplings.html)
My ingredients were:
Dumpling Dough - I needed lots of extra cold water - probably 60 mls
Chicken filling - 1 half chicken breast roughly chopped
3 spring onions, roughly chopped
1 ripe pear, peeled
1/6th purple cabbage, chopped roughly
1 celery stalk
1 T soy sauce
Comments. This meal was a pain to make! I was thinking I woudn't make it again but everyone loved it so much that I will have to - but its definitely one to make when hubby is around to watch the kids.
The dumpling was a pain - I had to cut out the circles, then roll them again before putting mix on. Next time I might try just dividing dough into balls and then flattening balls - it made no difference if dumplings were perfect circles - in fact ovals were easier.
The other thing is I'm thinking of trying with rice papers?
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You can use gow gee wrappers if you like, they are in the fridge section near the filo pastry. Dont know if they are failsafe though.
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Do you have a pasta roller? You can put it through that and cut into rectangles.
The wrappers are great -round and square. May be easier to find in a Chinese or Vietnamese grocers.
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I know this is a really old thread but just not wanting to lose it before I can get it printed off plus I'm sure others may like to try it too
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Thanks. It is really very nice. Possibly a little time consuming but delicious.
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Thanks for bump. I want to try this too now ;)
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Thanks for bumping. I made this using pre-made gyoza wrappers (Japanese dumplings) from the Asian grocery store and it's much simpler and so cheap that way. In fact, I normally make bulk lot (40 to 60 at a time) of dumplings and wontons and freeze for a quick during the week meal.
Very deliicious and can highly recommend.
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It would certainly make it easier too.
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Yes, much easier Cookie.
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Oh yummy, I'll try these too. Thanks for bumping Suzanne :D
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These sound delicious, the family is coming tomorrow for my DS birthday , I will try and get them done this afternoon.
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I have these prepared and in the fridge for dinner tonight ;D
The dough was really hard to roll out, I'd be interested to hear how others fare or have fared with this? :-\ I was spent over an hour assembling the dumplings and most of that time was trying to roll the dough thin enough. I don't know if I did get it thin enough so it will be fingers crossed at dinner time ;)
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I was hoping to get these on the menu this week but not enough time so hopefully next week, I'll let you know how I go with it Amy I hope it tastes good nothing worse than spending forever on a recipe and it's not what you hoped
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I know what you mean Suzanne ;) :)
I'll let you know how these go, and I'll be interested to hear how yours turn out when you do them :D
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Well these didn't turn out how I had hoped, but I think that's my fault. I must have done something wrong when I made the dough :( It was a bit chewy and "doughy" and sticky. All my dumplings had stuck together and stuck to the varoma. I should have oiled the varoma but I didn't think the dumplings would stick to each other :-\ As I mentioned in a previous post, my dough was very hard to roll so I don't think I got it thin enough. That might be the main problem. To be honest, I don't think I will make this dough again.
However, the flavour of the filling was great ;D ;D ;D I really enjoyed it and I would definitely make it again but maybe just use wonton wrappers ;)
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It sure sounds like that would me much easier Amy ;) Looks a nice meal though.
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Thanks Judy :D I'm really looking forward to making it again. I have never used wonton wrappers before so that will be another new experience! ;D
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Amy I made these last week, I used pork mince. I too had trouble with the dough , I had to add heaps of flour then another egg it was a pain, I put it through the pasta machine and got it nice and thin in the end it was lovely, but you couldn,t stack them as mine stuck too. The next day I fried them in a little oil to reheat and that made them delicious,
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Brenda, I hope this doesn't sound bad but I'm glad I'm not the only one who struggled with the dough ;D
Unfortunately I don't have a pasta machine yet so I was working up a sweat with my rolling pin :-))
Maybe the trick is to spray all the dumplings with oil... but then that would be a lot of oil :(
I wonder if wonton wrappers will stick?
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I'll try the wonton wrappers I think :-[ although trying to source them is proving to be a little more difficult than I thought :-))
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Really Suzanne? I thought you could get them at the supermarket? ???
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Coles have the wrappers. Near the soy meat products.
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I shop at ww's and they don't have them I will try coles thanks or send mum and dad to the Asian store they frequent ;D
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looks good, I have wonton wrappers, so will make over the weekend.
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still can't find any::) had to throw my mixture out because the chicken had been frozen and couldn't be bothered making the pastry :-[
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Oh no Suzanne! :( I pan-fried my leftover filling mixture and put it on pizzas. I try not to throw anything out if I can help it :-[
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that's what I should of done but was so fed up with it in the end don't think I would have enjoyed it anyway ::)
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I used Gyoza wrappers. They are Japanese dumpling wrappers that are healthy and easy to use. Packet of 30 cost $2.35 from Asian grocery shop. Wonton wrappers are thinner so onlynreally suitable for wonon soups not suitable for pan frying or steaming.
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I don't think we have an Asian supermarket here... I can't think of one off the top of my head anyway ??? :(
I'll have to look around for those Gyoza wrappers. Thanks for the tip MEP :)
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I'll have to definitely send mum and dad to get me some then, thanks for the tip ;D
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You're welcome :)
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I made these tonight for our dinner. I didn't make the dough, as suggested I headed to my Asian supermarket and purchased the wrappers. They had several types to choose from, but no "gyoza" wrappers as recommended by MEP. They did have "jiao zi" dumpling wrappers so I went with these.
I left the peanuts out of the filling as my DH has a nut allergy, but I added some ginger and a couple of extra chilli's. I sprayed my Varoma with canola oil so they didn't stick. They turned out beautifully.
I made both the sauces - the hoisin sauce was definitely our favourite. I also made some chicken cold rolls - way too much good for two! My DH really loved the meal and thought I'd been slaving away in the kitchen all day! Thanks for the recipe!
(http://img.tapatalk.com/d/13/04/12/ejyjy9u6.jpg)
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They look wonderful Katie, well done :D I must try and get some wonton wrappers so I can try these again :)
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Nice surprise for DH tonight Katie and knowing how much he loves his food, he would have been delighted I'm sure to see so much.
I saw a recipe in BH&G whilst in the lounge at the hospital for wonton tart shells, another use for this pastry.
Preheat oven to 180oC, spray holes of a mini muffin tin with oil then line every second hole with a wonton skin. Press a second mini muffin tin into the holes of the first tin and bake for about 7 minutes or until golden brown. Set aside to cool before filling with some savoury filling. They suggested smoked salmon, creme fraiche, red onion and dill or bocconcini, pesto and cherry tomatoes or Thai chicken salad.
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They look fantastic Katie.
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Judy, that sounds a lovely little recipe :)
I saw a recipe in a magazine for Nutella tarts using wonton pastry cases, they looked really yummy and I've been meaning to try them with homemade chocolate nut spread :)
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Oh Amy that sounds perfect for my daughter.
Must try this recipe too, sounds delicious for me and maybe the missus.
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Wow - don't know how I missed these . . Sounds wonderful!! Hope to get to try them very soon . . .
. . and thanks, Judy, for this tip . .
I saw a recipe in BH&G whilst in the lounge at the hospital for wonton tart shells, another use for this pastry.
Preheat oven to 180oC, spray holes of a mini muffin tin with oil then line every second hole with a wonton skin. Press a second mini muffin tin into the holes of the first tin and bake for about 7 minutes or until golden brown. Set aside to cool before filling with some savoury filling. They suggested smoked salmon, creme fraiche, red onion and dill or bocconcini, pesto and cherry tomatoes or Thai chicken salad.
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I made a version of these using 250g chicken mince, 1/2 scallion, 1 glove garlic, small piece of ginger, a little chilli and some kneecap manis. Mixed together and put in purchased gow gee wrappers. A quick afternoon snack which were all gone in about 10 mins.