Peking dumplings using a Thermomix
(5)
Preparation time
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Servings
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Peking dumplings, also known as potstickers, are a delightful fusion of flavors that have their roots in the vibrant streets of Beijing. These little pockets of joy are packed with a savory mix of pork, ginger, and green cabbage, encased in a delicate dough that’s both chewy and crispy. Imagine biting into a perfectly pleated dumpling, the steam escaping as you savor the umami explosion, all while reminiscing about the ancient Chinese tradition of dumpling-making that dates back thousands of years! Fun fact: Dumplings symbolize wealth and prosperity, as their shape resembles ancient Chinese gold ingots. So, not only are you treating your taste buds, but you might just be inviting a bit of fortune into your life with every bite!
Ingredients
- 0.5 Onions
- 10 g Ginger
- 200 g Pork loin
- 280 g Green cabbage
- 85 g Water
- 1 Teaspoon(s) Granulated sugar
- 1 Teaspoon(s) Salt
- 2 Tablespoon(s) Salted soy sauce
- 1 Tablespoon(s) Sesame oil
- 2 Tablespoon(s) Sunflower oil
Steps
- Cut in four, and add ½ onions in the food processor bowl.
- Sliced in strips, and add 10 g of ginger in the food processor bowl.
- Mix chop: 3sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Cut in pieces, and add 200 g of pork loin in the food processor bowl.
- Mix chop: 7sec / 0°C / Speed 6.
- Book it. Rinse the bowl.
- Cut in pieces, and add 280 g of green cabbage in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 6. Scrape the sides of the bowl with the spatula
- Add 85 g of water in the food processor bowl.
- Mix manual: 6:00min / 120°C / Speed in inverse.
- Drain the cabbage by pressing it to remove excess water, then return it to the bowl of the food processor.
- Add 1 teaspoon(s) of granulated sugar, 1 teaspoon(s) of salt, 2 tablespoon(s) of salted soy sauce, 1 tablespoon(s) of sesame oil in the food processor bowl.
- Add the reserved ground meat to the bowl of the food processor.
- Prepare the ravioli: cut out discs of dough using a cookie cutter (Ø 8 cm). Moisten half of the edge of the discs and place a heaping teaspoon of filling in the center. Fold the dough over to create a half-moon shape.
- Pinch the middle and then bring one edge while creating small folds only on the top sheet of the ravioli.
- The bottom sheet remains smooth. This creates a half-moon ravioli. Seal the edges by pressing.
- Add 2 tablespoon(s) of sunflower oil in a frypan.
- Place the ravioli upright side by side in the pan and allow their bottoms to brown.
- Once golden, add boiling water to cover the ravioli and cook for 5 minutes until all the water has evaporated.
- Mix the soy sauce and rice vinegar. Enjoy the dumplings with this sauce.
