skinnymixer's Mushroom and Chestnut Dumplings

These full-flavoured vegan dumplings were meant to be in our SkinnyAsia cookbook but we've decided to share the Thermomix recipe for free.

Prep Time10

Cook Time45

Course: Dinner, Entree, Light Meals, Thermomix Dinner

Keyword: Vegan

Servings:

Calories: 464kcal

Author: Skinnymixers

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.

Notes

Mushroom Free: Omit mushrooms. Skip cooking the filling on the stovetop before making the dumplings and add 250-500g pork mince or chicken mince with remaining filling ingredients. Stir through with a spatula to combine if required.

Low Carb/Paleo: Gently blanch cabbage leaves and use as wrappers, pan-fry.

Halved/Doubled: This recipe can be halved or doubled.

Nutrition