Chinese dumplings

Chinese Dumplings Recipe 

Today we travel to the Orient to bring you this recipe that you are going to love, Chinese dumplings with wonton dough. A fairly elaborate recipe but with the help of the EASYChef TOUCH 9000 food processor it will be very easy to make.

An alternative to this recipe is to prepare the dumplings fried instead of steamed. To do this, once we have them sealed, we fry them in very hot oil. The result is spectacular.

RatingDifficultyBeginner

When preparing this recipe we must take into account the previous maceration time of 24 hours, and once the filling of our pasties is ready, we must let it rest in the fridge for at least 2 hours.

If we do not find wonton wafers in our usual supermarket we can buy them in establishments specializing in Asian food.

Wonton pastry dumplings
Yields8 Servings
Prep Time40 minsCook Time50 minsTotal Time1 hr 30 mins
 50 Wonton Dough Wafers
 300 g Ground beef
 300 g Ground pork
 250 g Chinese cabbage
 5 Baby garlic
 4 Cloves of garlic
 6 Ginger root
 130 ml Soy sauce
 100 ml White wine
 30 ml Teriyaki Sauce
 60 ml Sunflower oil
 45 g Cornstarch
 Pepper
 Salt
EASYChef Accessories
 Blade accessory
 Deep steam tray
Elaboration
1

We mount the blade accessory on our EASYChef robot.

2

Add 100 ml soy sauce, 100 ml white wine, 3 cm peeled ginger root and two peeled garlic cloves.

3

We grind for 20 seconds at speed 6.

4

Keep the sauce in a glass jar in the fridge for at least 24 hours. After this time we continue the recipe starting in step 5.

5

We mount the blade accessory on our EASYChef robot.

6

Add 250 g of lightly chopped Chinese cabbage.

7

Chop 20 seconds at speed 6.

8

Reserve the cabbage in a large bowl.

9

Add two peeled cloves of garlic, 3 cm of peeled and chopped ginger root, 30 ml of soy sauce, 30 ml of Teriyaki sauce and 60 ml of sunflower oil to the bowl of the food processor.

10

We grind for 15 seconds at speed 10.

11

Add the dressing to the bowl with the cabbage, add five finely chopped garlic, the two types of minced meat, the cornflour and salt and pepper to taste. Mix until all the ingredients are well integrated and keep in the fridge covered with plastic wrap for at least two hours.

12

Once the resting time has passed, we start to assemble the pasties. Place a spoonful of filling in the centre of the wafer and moisten the edges with water. Close the pastry and with the help of a fork seal them well.

13

Add 1 and a half litres of water into the mixing bowl of the food processor without any accessories inside.

14

Place the deep steam tray on top of the mixing bowl with the lid on.

15

Boil the water for 12 minutes at 120º.

16

Once the water is boiling, place the dumplings that fit inside the steam tray, without putting them on top of each other.

17

Bake for 15 minutes at 120°C.

18

Repeat the last two steps as many times as necessary until all the dumplings are cooked.

19

While the pasties are cooking, strain the sauce that we had reserved in the fridge and put it in a bowl.

20

Serve the pasties accompanied by the bowl with the sauce to dip them in.

OUR CHINESE DUMPLINGS ARE READY TO EAT!

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https://kuken.es/producto/robot-de-cocina-multifuncion-easychef-touch-9000/

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Ingredients

 50 Wonton Dough Wafers
 300 g Ground beef
 300 g Ground pork
 250 g Chinese cabbage
 5 Baby garlic
 4 Cloves of garlic
 6 Ginger root
 130 ml Soy sauce
 100 ml White wine
 30 ml Teriyaki Sauce
 60 ml Sunflower oil
 45 g Cornstarch
 Pepper
 Salt
EASYChef Accessories
 Blade accessory
 Deep steam tray

Directions

Elaboration
1

We mount the blade accessory on our EASYChef robot.

2

Add 100 ml soy sauce, 100 ml white wine, 3 cm peeled ginger root and two peeled garlic cloves.

3

We grind for 20 seconds at speed 6.

4

Keep the sauce in a glass jar in the fridge for at least 24 hours. After this time we continue the recipe starting in step 5.

5

We mount the blade accessory on our EASYChef robot.

6

Add 250 g of lightly chopped Chinese cabbage.

7

Chop 20 seconds at speed 6.

8

Reserve the cabbage in a large bowl.

9

Add two peeled cloves of garlic, 3 cm of peeled and chopped ginger root, 30 ml of soy sauce, 30 ml of Teriyaki sauce and 60 ml of sunflower oil to the bowl of the food processor.

10

We grind for 15 seconds at speed 10.

11

Add the dressing to the bowl with the cabbage, add five finely chopped garlic, the two types of minced meat, the cornflour and salt and pepper to taste. Mix until all the ingredients are well integrated and keep in the fridge covered with plastic wrap for at least two hours.

12

Once the resting time has passed, we start to assemble the pasties. Place a spoonful of filling in the centre of the wafer and moisten the edges with water. Close the pastry and with the help of a fork seal them well.

13

Add 1 and a half litres of water into the mixing bowl of the food processor without any accessories inside.

14

Place the deep steam tray on top of the mixing bowl with the lid on.

15

Boil the water for 12 minutes at 120º.

16

Once the water is boiling, place the dumplings that fit inside the steam tray, without putting them on top of each other.

17

Bake for 15 minutes at 120°C.

18

Repeat the last two steps as many times as necessary until all the dumplings are cooked.

19

While the pasties are cooking, strain the sauce that we had reserved in the fridge and put it in a bowl.

20

Serve the pasties accompanied by the bowl with the sauce to dip them in.

Chinese dumplings

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