We are incredibly blessed to have Tanya’s Pot Stickers pan-fried dumpling Thermomix recipe to include in our 10th Birthday celebrations. This is a family recipe that Tanya has converted to Thermomix for the community to enjoy.
This version is pan-fried as pot stickers but they can be steamed or added to soups. If you would like to make your own dumpling wrappers, Mez’s Dumpling Wrappers are extremely easy to make and can be made gluten-free.
If you have any leftover filling, they can be rolled into little meatballs to add to soup or be fried – this is also a great gluten-free way of eating the delicious filling.
The recipe can also be made ahead of time and kept in the fridge for two days, or frozen with baking paper between each layer to prevent sticking.
My personal favourite dipping sauce is equal parts black vinegar and soy sauce, with a good dash of sesame oil. Or you can enjoy them with chilli oil or soy sauce with added fresh cut chilli or ginger, the choices are endless!
I hope you enjoy these delicious, plump little dumplings.
Enjoy!
Tanya Halse – from the Skinnymixer’s Recipe Development Team & Aussie Thermomixers
Guest Recipe: Tanya’s Pot Stickers (Pan Fried Dumplings)
Ingredients
- 20 g fresh ginger
- 3 cloves garlic - peeled
- 1 bunch fresh coriander - leaves and stems, roughly torn into pieces) - you can omit this if not a fan of coriander
- 75 g cabbage - cut into rough pieces
- 300 g chicken - diced or can use chicken mince
- 40 g soy sauce - or tamari or coconut aminos
- 2 tsp sesame oil
- 1 tsp white pepper
- 30-35 wonton wrappers - or Mez's Dumpling Wrappers
Instructions
- Add ginger and garlic into mixer bowl. Chop for 5 sec/speed 5/MC on. Scrape down mixer bowl and repeat once.
- Add coriander, cabbage, chicken, soy sauce, sesame oil and white pepper. Blend for 5 sec/speed 6/MC on or until mixture is smooth and blended together.
- Lay wrappers out on a flat surface, place 1-2 tsp of mince mixture on each wrapper, fold dumplings to your desired shape. The amount of mixture you use will depend on the size and shape of your wrappers but keep in mind you do not want to overfill as it will make it harder to fold and seal. You can use a dumpling maker if you aren't comfortable folding them by hand. Keep folding until you have no mixture left - this gives me anywhere from 30-35 dumplings, depending on the size and shape of the dumplings.
To Cook as Pot Stickers (pan-fried dumplings)
- Heat 1 Tbsp of oil in a fry pan then add the dumplings, pleated side up, and cook uncovered for about 2 min until the base is golden brown. Then turn the heat down and add approx. ½ cup of water to the pan, cover and cook for 6 min. Total cook time will be slightly longer if you have made larger size dumplings.
To Cook as Boiled Dumplings
- Add dumplings to a saucepan of boiling water or soup/broth and cook for 6 min.
To Cook as Steamed Dumplings
- Oil your steaming trays and place dumplings inside deep steaming tray and/or flat steaming tray, fill the mixer bowl with 1 L of water and steam for 10 min/steaming temp/speed 3.
To Serve
- Serve immediately with sliced cucumber, coriander leaves, chilli oil or your favourite dumpling sauce, such as soy sauce, black vinegar etc.