Ingredients:
300g pork mince
4 shallots
2 garlic cloves
Small bunch fresh coriander (use some in the dumpling mixture and the rest in dipping sauce)
1 small chilli
5 grams soy sauce
35 grams bamboo shoots
5 grams Chinese rice wine
White pepper
¾ tsp. sesame oil
30 fresh wonton wrappers
Dipping sauce:
1cm piece ginger
35 grams soy sauce
20 grams rice wine vinegar
15 grams honey
Coriander leaves
Method:
• Make dipping sauce first – place ginger and coriander in TM bowl and chop 4 secs / speed 6
• Add all other ingredients and mix 5 secs / speed 6, set aside
• In the TM Bowl place spring onion, coriander, garlic, Bamboo shoots and chilli chop 4secs / speed 6
• Scrape down sides of bowl
• Add mince, soy sauce, Chinese rice wine, pepper, sesame oil and mix 5 secs / speed 5
• Place 1 teaspoon of mixture into wonton wrappers
• Brush the edges of the wonton with water and fold wonton over in half. Press edges together press edges firmly to join. I then fold them a bit like an envelope.
• Spray Varoma with oil and place dumplings into basket and tray
• Fill the TM bowl half with water place Varoma into position and steam for 20mins / temp Varoma / speed 3
• Place on serving plate with dipping sauce
