Recipe by riv mum from the Thermomix Forum website
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
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
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