Authentic Chinese Dumplings Thermomix Recipe: Juicy Pork & Cabbage

There is something undeniably magical about biting into a freshly steamed dumpling—the slightly chewy wrapper giving way to a burst of savory, juicy filling. For a long time, I thought making authentic dim sum at home was reserved for master chefs with decades of pleating experience. I was wrong. With the right tools, specifically your trusted kitchen robot, making Chinese Dumplings Thermomix style is surprisingly accessible and incredibly rewarding.

This recipe takes the intimidation out of the process. We utilize the Thermomix to chop the aromatics in seconds, knead the dough effortlessly, and steam the dumplings to perfection using the Varoma tray. Whether you call them Jiaozi or potstickers, these pork and cabbage parcels are packed with umami flavor. By making the wrappers from scratch, you avoid the dry, brittle texture of store-bought skins. Get ready to impress your family with a feast that tastes like it came straight from a bustling Shanghai street market.

Ingredients

To achieve that authentic taste, fresh ingredients are key. We will be making both the savory pork filling and the delicate dough from scratch.

For the Filling & Wrappers

Ingredient	Amount/Quantity	Notes
Spring Onions	5 whole	Trimmed; adds fresh allium bite
Fresh Ginger	2 inch piece	Peeled; provides warmth and zing
Pork Mince	500 g	Ideally fatty (approx 20% fat) for juiciness
Sesame Oil	1 teaspoon	Toasted sesame oil for nutty aroma
Salt	1 tsp + 1 tsp	Divided for seasoning and sweating cabbage
Soy Sauce	50 g	Light soy sauce works best
Vegetable Oil	30 g	Keeps the filling moist
Egg	1 large	Acts as a binder for the meat
Chinese Cabbage	500 g	Also known as Napa Cabbage or Wombok
Plain Flour	390 g	All-purpose flour for the wrappers
Water	220 g	Room temperature

this now & bake later ❤️

Timing

Making dumplings is a labor of love, but the Thermomix speeds up the labor-intensive parts significantly. This is a great weekend project.

• Prep Time: 45 minutes
• Marinating/Resting Time: 1 hour 30 minutes (Passive time)
• Cook Time: 20 minutes per batch
• Total Time: ~2 hours 35 minutes (Worth every second!)

Step-by-Step Instructions

Follow these steps to master the art of homemade dumplings. We will break this down into four phases: The Filling, The Cabbage Prep, The Wrappers, and The Steaming.

Phase 1: Create the Flavorful Base

Step 1: Chop the Aromatics

Roughly chop the spring onions and cut the fresh ginger into quarters. Add them to the Thermomix bowl. Chop for 5 seconds / speed 5. Scrape down the sides of the bowl with a spatula and repeat for another 5 seconds / speed 5 to ensure a fine mince.

Step 2: Mix the Meat Filling

Add the pork mince, sesame oil, 1 teaspoon of salt, soy sauce, vegetable oil, and the egg into the bowl with the aromatics. Mix for 10 seconds / speed 3. Then, use the Dough function and knead for 1 minute. This helps develop the proteins in the meat, creating a springy texture.

• Tip: Transfer the mixture to a separate bowl, cover, and place it in the fridge to marinate for 1-2 hours. This allows the flavors to meld deeply.

Phase 2: Prep the Cabbage

Step 3: Chop and Sweat the Cabbage

About 30 minutes before you are ready to assemble, cut the Chinese cabbage into large chunks. Add half (250g) to the Thermomix bowl along with ½ teaspoon of salt. Chop for 10 seconds / speed 4. Transfer this to the simmering basket. Repeat with the remaining cabbage and salt.

Step 4: Drain the Liquid

Place the simmering basket over a bowl or sink. Let the cabbage sit for 30 minutes. The salt will draw out excess moisture. After 30 minutes, use your hands to squeeze as much water out of the cabbage as possible.

• Actionable Tip: Do not skip the squeezing step! Excess water is the enemy of a good dumpling and will make your wrappers soggy.

Step 5: Combine Meat and Veg

Return the marinated pork mixture and the squeezed cabbage to the Thermomix bowl. Mix for 5 seconds / REVERSE / speed 5. Set aside.

Phase 3: The Wrappers

Step 6: Make the Dough

Add the plain flour and room temperature water to the clean Thermomix bowl. Mix for 10 seconds / speed 4. Then, knead using the Dough function for 1 minute.

Step 7: Portion the Dough

Turn the dough out onto a lightly floured surface. Divide the dough in half. Shape each half into a long log (about 12 inches long). Cut each roll into 24 equal pieces (approx ½ inch wide).

Step 8: Roll the Skins

Take a piece of dough and roll it into a small ball. Press it flat with your palm. Using a rolling pin, roll out the dough.

• Technique: Use your non-dominant hand to turn the dough while your dominant hand rolls back and forth. Turn and roll, turn and roll. Aim to make the edges thinner than the center. A thicker center prevents the filling from breaking through.

Phase 4: Assembly and Steaming

Step 9: Fill and Pleat

Place a wrapper on your palm. Place a tablespoon of filling in the center. Fold the wrapper over to create a half-moon. Pinch the edges together tightly.

• Tip: To get the classic look, pinch the center, then create small pleats on one side of the wrapper, pressing them into the flat side of the other wrapper.

Step 10: Steam in Varoma

Place the dumplings into the Varoma tray and dish. Ensure they are not touching, or they will stick together. Add 750g of water to the Thermomix bowl. Place the Varoma into position. Steam for 20 minutes / Varoma / speed 1.

• Note: If using the TM7, use the steaming function for the indicated time.

Nutritional Information

These dumplings are a balanced meal, containing carbs, protein, and vegetables in one bite. Here is an estimated breakdown per serving (approx. 5 dumplings):

• Calories: ~320 kcal
• Protein: 18 g
• Carbohydrates: 35 g
  • Fiber: 2 g
• Fat: 12 g (Saturated: 3 g)
• Sodium: 600 mg (depending on soy sauce used)

Healthier Alternatives

While pork is traditional, you can easily adapt this Chinese Dumplings Thermomix recipe to suit your dietary goals:

• Leaner Protein: Swap the pork mince for chicken mince or turkey mince. These meats are leaner, so you might want to add a teaspoon of cornstarch to keep the filling silky.
• Veggie Loaded: For a vegetarian version, Swap the meat for firm tofu, shiitake mushrooms, and glass noodles. Ensure you press the tofu well to remove water.
• Low Sodium: Use low-sodium soy sauce or coconut aminos to reduce the salt content significantly.
• Fiber Boost: Use 50% whole wheat flour for the wrappers. Note that whole wheat dough will be less elastic and slightly harder to roll thinly.

Serving Suggestions

Dumplings are delicious on their own, but the right accompaniments elevate the experience.

• The Dipping Sauce: Mix 2 tablespoons of soy sauce, 1 tablespoon of Chinese black vinegar (Chinkiang vinegar), and a dash of chili oil. Add slivers of fresh ginger for a zingy kick.
• Chili Oil: If you like heat, drizzle the steamed dumplings with spicy Sichuan chili crisp.
• Side Dish: Serve alongside garlicky steamed bok choy or a smashed cucumber salad to add crunch and freshness to the meal.
• Pan-Fried Finish: After steaming, you can briefly pan-fry the bottoms of the dumplings in a skillet with a little oil to create “potstickers” for a textural contrast.

Common Mistakes to Avoid

Dumplings can be finicky. Watch out for these pitfalls to ensure success:

• Wet Filling: If you don’t squeeze the cabbage enough, water will seep out during steaming, causing the wrappers to break or get soggy. Solution: Squeeze the cabbage until it feels almost dry.
• Drying Dough: Homemade dough dries out quickly. Solution: Keep the unused dough balls covered with a damp kitchen towel while you are rolling and filling.
• Overfilling: It is tempting to pack them full, but they will burst. Solution: Stick to one tablespoon of filling. The dumpling should look full but seal easily.
• Sticking to Varoma: Solution: Lightly brush the Varoma tray with oil or line it with parchment paper (punch holes in the paper to let steam through) to prevent sticking.

Storing Tips

One of the best things about this recipe is that it is freezer-friendly.

• Freezing: Place uncooked dumplings on a baking sheet lined with parchment paper, ensuring they don’t touch. Freeze until solid (about 2 hours), then transfer them to a freezer-safe bag. They will keep for 3 months.
• Cooking from Frozen: Do not thaw! Place frozen dumplings directly into the Varoma. You will need to add 2-3 minutes to the steaming time.
• Refrigerating: Cooked dumplings can be stored in an airtight container in the fridge for up to 2 days.
• Reheating: Re-steam for 5 minutes or pan-fry to revive the texture. Microwaving tends to make the wrappers rubbery.

Conclusion

Mastering this Chinese Dumplings Thermomix recipe opens up a world of culinary possibilities. Once you get the hang of the rolling and folding rhythm, you will find it incredibly meditative and satisfying. The result is a batch of fresh, preservative-free dumplings that rival your favorite takeout spot.

Whether you steam them for a healthy dinner or fry them up for a crispy treat, the effort is well worth it. Try it out and let us know in the comments how your pleating skills turned out! Did you stick with pork or try a veggie filling? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more global recipes made easy with your Thermomix.

FAQs

Q1. Can I use store-bought wrappers?

Yes, absolutely. If you are short on time, you can use a pack of round gyoza or dumpling wrappers found in the refrigerated section of Asian grocers. You will need to wet the edges with a little water to help them seal.

Q2. My dough is too sticky to handle. What should I do?

Humidity can affect flour absorption. If the dough is too sticky after mixing, add 1 tablespoon of flour and knead for another 30 seconds. Repeat until the dough is soft but not tacky.

Q3. Can I boil these instead of steaming?

Yes. These are sturdy enough to be boiled. Drop them into a pot of boiling water. When they float to the top, add a splash of cold water and wait for them to float again. Once they float a second time, they are usually done.

Q4. What if I don’t have a Varoma?

If you don’t have a Thermomix Varoma, you can use a traditional bamboo steamer set over a pot of boiling water, or a metal steamer basket inside a large pot. Steam for the same amount of time (approx. 15-20 minutes).

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