Chicken & Pistachio Dumplings

[Thermomixer]

Chicken and Pistachio Dumplings in the Varoma




makes 20

Dumplings
80 g unsalted pistachio nuts
1 clove garlic
300 g chicken thighs cut into 2cm chunks,
and partly frozen
2 tablespoons mint
1 tablespoon grated lemon zest
1/2 teaspoon ground allspice
1/4teaspoon ground cinnamon
1/4 teaspoon Tabasco sauce
1/4 teaspoon ground black pepper
Salt

20 round gow gee dumpling or wonton wrappers

sauce
1 small onion, quartered
1 red chilli, seeded and roughly chopped
2 garlic cloves
1 tablespoon olive oil
3 tablespoons dry white wine
400 g tin chopped tomatoes
1 cinnamon stick
1/2 teaspoon Tabasco sauce (optional)


Place the pistachios in the TM bowl and chop for 10 seconds on speed 7. Add garlic and chop for another 5 seconds on speed 7. Add chicken, mint, lemon zest, allspice, cinnamon, Tabasco, black pepper and some salt to TM bowl. Chop and combine the chicken by hitting Turbo 4 or 5 times. It should still have some texture and not look like a paste.

Line the Varoma dish and tray with some baking paper and punch with holes. Spoon the mixture into the centre of the gow gee wrappers and bring the edges up around the filling, pleating as you go to encase the filling (leave the top open). Place the dumplings in a single layer on top and cover with the lid. Leave aside while preparing the sauce.

Place the onion, chilli and garlic in the TM bowl and chop for 10 seconds on speed 7. Add oil and cook for 5 minutes at 90^oC on Speed 1, or until the onion has softened. Add the wine, tomatoes, cinnamon and Tabasco, if using, set the TM for 20 minutes at Varoma temperature on reverse and speed 1. Place the Varoma on top and allow the dumplings to steam while the sauce is cooking.

You may need to check after about 10 minutes and move some of the dumplings from the main Varoma dish to the tray and vice versa to ensure even cooking. If the dumplings start to dry out during cooking, brush generously with water.

After the dumplings have cooked, remove the Varoma and leave aside covered to keep the dumplings warm. Open the TM lid and remove the cinnamon stick. Place the MC back in lid and slowly bring the speed up to speed 9 and blend for 40 seconds, or until smooth, then season well.

To serve, spoon the sauce onto serving plates and place the dumplings on top, or arrange the dumplings on a platter and use the sauce for dipping.

[Tasty]

I had some extra chicken thighs to use up today and thought I'd make these (after a quick search) since I had all the ingredients except for wonton wrappers (which hubby picked up for me on way home).

I really liked the chicken dumpling flavour but need to stress the importance of partly frozen chicken. I thought I'd ignore this step but should'nt've as the chicken wasn't chopping up and it took ages and then turned pasty.

It was the first time I used wonton wrappers and I don't think I did a very good job at making the dumplings. I think next time I will get thinner circle wrappers.

I wouldn't make the sauce a gain as it's more of an Italian flavour which doesn't go and it was quite thick. Hubby thinks a plum sauce would suit better.

Nice to try something new though.