Varoma Chilli Chicken Dumplings with Dipping Sauce - Thermomix Recipes from Steph

Varoma Chilli Chicken Dumplings with Dipping Sauce

Recipe by riv mum from the Thermomix Forum website

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 in

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