Chinese Dumplings

Dough Ingredients:
400 g flour
250-300 g boiling water (this can vary depending on the flour)

Preparation
Place flour and water into the TM bowl, with dial set to closed lid position, knead for 1 to 2 minutes on Interval speed. The dough should be moist but not wet. Transfer to a bowl, cover with a damp tea towel and allow to rest for approx 30 minutes.


Filling Ingredients:
500 g ground meat (pork or beef) or prawns
250 g Bärlauch or wild garlic, washed and dried (alternatives: Chinese chives, Bok Choy, Wom Bok)
50 g spring onions (cut in 3 cm pieces)
15 g ginger
30 g light soy sauce
40 g sesame oil
50 g white wine or sherry
5 to 10 g salt
white pepper



Pork-Bärlauch filling

Filling Preparation: Place half of the Bärlauch into the TM bowl and chop for 3 seconds on speed 6. Repeat with second batch, remove and set aside. Add spring onions to the TM bowl and chop for 2 seconds on speed 6. Add all ingredients to the TM bowl and mix on REVERSE speed for 30 to 60 seconds.

To make the dumplings: Cut dough into 4 pieces. Work with one piece at a time, keeping the remaining pieces covered with a damp tea towel. Take the dough and form a sausage shape about 25 to 30 cm long. Cut it into approximately 2 cm pieces. Take one piece and flatten it with your palm, then roll into a circular shape. Repeat with all pieces.

Place a spoon of filling on the middle of the dough circle. Fold dough over and seal with small pleats.


Steamed the dumplings:

Place dumplings onto the varoma tray, fill TM bowl with 900 g water, steam at Varoma temp, speed 1 for 15 minutes.


Sauce:
I usually make a mixture of these ingredients (no measuring involved, just taste):
Chinese vinegar
Soy sauce
pinch of sugar
Chopped chilies
Sesame oil
Coriander







SERVE and ENJOY!