This Mushroom and Chestnut Dumplings Thermomix recipe is full of flavour and a mushroom lovers delight.
In the lead up to the release of our new Thermomix cookbook we decided to do the unthinkable and add a NEW Thai Chilli Jam Chicken recipe to an already FULL SkinnyAsia.
As we have 2 dumpling recipes in the cookbook – Gyoza and these Mushroom & Chestnut Dumplings… I decided that we don’t have enough vegan recipes on the website and wanted to share this one for free. (Plus you can imagine which one Sian chose to keep in the book!)
How to Serve the Dumplings
My favourite way to eat these dumplings are cooked as pot-stickers. There is something about the crunchy brown charred bits that really hit the spot. But they are fantastic steamed in the Thermomix also.
Whether you choose to steam or pan-fry them, serve them with the Dumpling Dipping Sauce from SkinnyAsia or some chilli oil, soy and black vinegar.
Dumping Wrappers
The quickest method is to buy your dumpling wrappers, but for all our gluten-free Skinnymixers out there I know you miss dumplings!!
Mez has an amazing Dumpling Wrapper recipe that is very easy and works perfectly gluten-free. They’ve had rave reviews – and well tested as gluten-free.
Conventional Cooking Method for Mushroom and Chestnut Dumplings Filling
- Mince garlic and ginger.
- Finely chop coriander, water chestnuts, spring onions, mushrooms and wombok.
- Heat sesame oil in a frypan on medium high heat, saute garlic and ginger for 30 sec or until fragrant.
- Add mushrooms and cook for 7 min, stirring to help water evaporate. Add wombok and cook for 1 min.
- Add remaining filling ingredients and stir to combine. Cook for 2 min or until sauces have evaporated.
skinnymixer's Mushroom and Chestnut Dumplings
Ingredients
- 3 cloves garlic - peeled
- 20 g ginger - peeled, thinly sliced or minced
- 1 handful fresh coriander leaves
- 227 g water chestnuts - tin, drained, rinsed
- 50 g spring onions - roughly chopped
- 400 g button mushrooms - quartered
- 100 g wombok - roughly chopped
- 20 g soy sauce, tamari or coconut aminos
- 20 g sesame oil
- 5 g coconut sugar - or brown sugar
- 1 tsp Chinese five spice
- ¼ tsp ground white pepper - double if you like a little spice!
- 1-2 packets dumpling wrappers of choice - or 1 batch Mez's Dumpling Wrappers
Instructions
Preparing Filling
- Add garlic, ginger and coriander to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape mixer bowl down and repeat until no big chunks remain.
- Add mushrooms and wombok. While using your spatula to help combine, chop for 3 sec/speed 4, repeat until coarsely chopped and no large chunks remain.
- Heat sesame oil in a frypan on medium high heat, transfer mushroom mixture and cook for 7-10 min until mushrooms are golden brown and liquid evaporated.
- While the mushrooms cook, add chestnuts and spring onions to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape mixer bowl down.
- Add remaining filling ingredients and cooked mushroom mixture to mixer bowl. Mix for 3 sec/speed 3/MC on.
How to make Dumplings
- Dip your finger in water and wet 1 edge of the wrapper. Fold it over and pinch to seal - alternatively use a dumpling press. Place prepared dumpling on a tray lined with a baking paper and repeat with remaining dumplings.
How to cook - Pot Stickers (pan-fried dumplings)
- Heat 2 Tbsp oil of choice in a fry pan with a lid, on medium high heat. Arrange dumplings, seam side up, ensuring they don’t touch - you may need to do this in several batches. Pan fry for a few minutes until golden brown on the bottom.
- Add 1/4 cup water and put lid in place. Steam for 5 min. Remove lid and continue to cook until all water has evaporated. Set aside in a thermoserver and repeat for remaining dumplings.
How to cook - Steamed
- Heat 300 g or 10.6 oz water for 10 min/steaming temp/speed 2. Arrange dumplings in both deep steaming trays and steam for 5-7 min/steaming temp/speed 2.
