Thermomix Steamed Pork Dumplings | ThermoFun - Recipes & Tips (2024)

FAQs

How to steam dumplings perfectly? ›

Fill your pan or pot with water that is about 1 inch deep and bring to a boil. Place the steaming vessel over the boiling water, cover, and steam for about 10–15 minutes (this depends upon what you have inside—if you have raw ingredients like meat, steam for longer, whereas cooked ingredients will take less time).

A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

If you overcook your dumplings in the steamer or when boiling, the dough of the wrappers will have a gummy texture that isn't very pleasant, and your filling might get dry and tough.

Bring the water in your steamer/wok to a boil. Place the dumplings about 1-inch apart, giving them some room to expand. Once boiling, place the dumplings in, cover, and steam on medium to medium high heat for 8-10 minutes. The water should be simmering enough to generate steam.

If you've got some Napa cabbage in the fridge, the leaves make great steamer liners. Alternatively, you can use parchment paper to make a breathable non-stick surface. Once you get the hang of it, you can make one in about the time it takes to bring the water in the wok to steaming-level.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

You's pork dumplings are built on a base of fatty ground pork—for best results, ask a butcher to grind up some pork shoulder for you—mixed with cooking sherry for sweetness, ginger for fresh bite, and just a little soy sauce and salt.

How do you keep steamed dumplings from drying out? ›

For blanched or steamed dumplings, you can smear them with oil to prevent the skin from drying out in the fridge. For fried dumplings, no need to add oil.

Cornstarch helps absorb excess moisture, preventing the filling from becoming too wet and soggy during cooking. It also creates a sturdier texture, allowing the dumplings to hold their shape better.

Cook the dumplings for 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen: When done, the wrappers will appear translucent and noodle-like; the filling will be opaque and warmed through (you can cut one open to check).

All you'll need to steam the soup dumplings is a plate, a shallow pan, and three balled-up pieces of aluminum foil. The aluminum foil balls should all be roughly the same size. To get started, place your aluminum foil balls in the pan. Fill the pan with about 1.5 inches of water, and turn on the heat.

Jiaozi. One of the most ubiquitous types of Chinese dumplings, jiaozi (饺子) are usually steamed or boiled and have been enjoyed across China for millennia. They often have a mixture of minced pork, shrimp, vegetables, mushrooms, and aromatics, along with a paper-thin dumpling wrapper.

Place the dumplings in the bamboo steamer without touching each other and cover with the lid. Bring 1 inch of water to a simmer in a skillet that the steamer can hover over. Place the steamer on top and steam for 10 minutes.

Steaming is quicker than boiling, but you'll need a bamboo steamer. This cooking method yields dumplings with a silky wrapper that is firmer and more stretchy than boiled ones. Steaming works well with most types of dumplings, from har gow to bao zi.

Steam your dumplings for 6–10 minutes.

Keep the lid on the pan so you don't release any of the steam. Fresh dumplings take about 6 minutes to cook, but frozen dumplings will need the full 10 minutes to thaw and cook through.

Alternatively you can craft a makeshift steaming rig with aluminum foil and dinner plate. Make a few large balls of foil (they should be big enough to elevate a plate inside your steaming pot of choice), fill the pot with about an inch of water, add the foil balls, and then weigh them down with a dinner plate.