Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: judydawn on June 01, 2011, 06:05:08 am
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Easy enough to put together, makes 20 with about a tablespoon of mixture in each one. I only used a 1.5 cm piece of peeled ginger and you could definitely taste it so 20g would have been far too strong for us. I also chopped 2 spring onions in with the ginger in step 1 and didn't bother with the egg or goji berries for garnish. Served them with sweet chilli sauce and fried rice.
Taste was a bit bland, even with the dipping sauce - DH agreed with that. I have frozen the leftovers and will use them in this easy soup recipe. (http://www.forumthermomix.com/index.php?topic=770.0)
Looking up sui mai recipes on the net after I made these indicates to me that if the recipe had things like soy sauce, rice wine, sesame oil, water chestnuts, fish sauce and/or coriander in them perhaps they may have been tastier. Lesson learnt, if in doubt do some homework before trying a recipe you are unfamiliar with.
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They look good anyway, JD.
Yes, I often look up three or four recipes and compare them all before attempting a totally new idea.
Did the recipe include the pastry or did you use gow gee wrappers?
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There is a recipe for wonton wrappers in the book MJ but I buy gow gee wrappers - some things I am just not prepared to go to all that extra work (especially if it means rolling). Yes, they looked the part but without some spices to add some flavouring I should have realised they were going to be bland.
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Sorry they didn't taste as good as they looked Judy. Perhaps with your new recipe next time they will taste great!!
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It will be a while before I revisit it Trudy, hopefully someone else will tweak it in the meantime.
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Made some of these at a recent yum cha class (not thermomix) and would like to try them next week. Would I be able to get the recipe for the wonton wrappers Judy.....just in case I'm up to that. It's something I would like to try to make at least once.
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Here's the recipe Tasty, let us know how you get on with it please.
Wonton wrappers
150g plain flour
1 egg
1/4 tsp alkaline water
1/4 tsp salt
1.5 - 2 tbsp. water
Place all ingredients into TM bowl and mix for a few seconds on speed 3-4 to form a dough. If it's too dry, add a little more water.
With dial set to closed lid position, knead for 1 min on interval speed.
Cover dough and let it rest for 15 mins.
Roll dough out very thinly and cut into squares.
Wrappers can be frozen for later use.
Hint - try using a pasta roller to get the dough as thin and even as possible.
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Thank you. I'm going to give it a go this week hopefully.
Do you get alkaline water from an asian grocer?
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I have no idea Tasty, any recipe I've looked at just says water so if you have filtered water I'd use that. If not, plain old tap water.
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Thank you. I'm going to give it a go this week hopefully.
Do you get alkaline water from an asian grocer?
Have a look at this video, Tasty - the baking soda doesn't have to be the brand she mentions!! - just aluminium free .
http://www.youtube.com/watch?v=uKpEt4JAGus