Description
Classic jiaozi made easy with the Thermomix: aromatic ginger‑scallion pork, perfectly prepped napa cabbage, homemade wrappers, and hands‑off Varoma steaming. Juicy, springy filling + tender, slightly chewy skins—dim sum at home.
Ingredients
Units
Scale
Aromatics & Pork Filling
- 5 whole spring onions (trimmed)
- fresh ginger (2‑inch piece, peeled, quartered)
- 500 g pork mince (≈20% fat for juiciness)
- 1 tsp toasted sesame oil
- 1 tsp salt (for meat mixture)
- 50 g light soy sauce
- 30 g vegetable oil (neutral; keeps filling moist)
- 1 large egg (binder)
Cabbage Prep
- 500 g Chinese (napa) cabbage (chunked)
- 1 tsp salt (1/2 tsp per batch to sweat cabbage)
Wrappers (Dough)
- 390 g plain (all‑purpose) flour
- 220 g water (room temperature)
Instructions
- 1) Chop Aromatics: Add spring onions and ginger to the Thermomix bowl. Chop 5 sec / speed 5, scrape, then repeat 5 sec / speed 5 until finely minced.
- 2) Mix & Knead Filling: Add pork, sesame oil, 1 tsp salt, soy sauce, vegetable oil, and egg. Mix 10 sec / speed 3. Knead with Dough function 1 min until tacky and cohesive. Transfer to a bowl; cover and refrigerate 1–2 hours to marinate.
- 3) Chop & Sweat Cabbage: Add 250 g cabbage + 1/2 tsp salt to bowl; chop 10 sec / speed 4. Tip into simmering basket. Repeat with remaining 250 g + 1/2 tsp salt. Let drain 30 min, then squeeze out as much liquid as possible.
- 4) Combine Filling: Return marinated pork and squeezed cabbage to bowl. Mix 5 sec / REVERSE / speed 5 to distribute evenly. Set aside.
- 5) Make Dough: Add flour and water to a clean bowl. Mix 10 sec / speed 4, then knead 1 min (Dough). Rest 10 min. Turn onto floured bench; divide into 2 logs (~30 cm each). Cut each into 24 pieces (≈½‑inch). Roll into balls, then flatten.
- 6) Roll Wrappers: Working one at a time, roll with a pin while turning the dough with your other hand—edges thinner than center for strength. Keep pieces covered to prevent drying. Aim for ~8–9 cm rounds.
- 7) Fill & Pleat: Place ~1 tbsp filling in center. Fold to a half‑moon, pinch center, then pleat one side toward the middle, sealing firmly. Repeat (≈48 dumplings). Lightly oil Varoma trays; arrange without touching.
- 8) Steam (Varoma): Add 750 g water to bowl. Set Varoma in place. Steam 20 min / Varoma / speed 1 until cooked through and skins glossy. Cook in batches as needed.
- Serve: Rest 2 minutes. Serve hot with dipping sauce (soy + black vinegar + chili oil).
Notes
Key to juiciness: fatty pork and well‑squeezed cabbage. Keep dough covered to avoid drying. For potstickers, pan‑fry bottoms in a little oil until golden, add 1/3 cup water, cover, and steam 5–6 min. Freeze uncooked dumplings on a tray, then bag; steam from frozen +3–4 min.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dinner
- Cuisine: Chinese
Nutrition
- Calories: 320
- Sodium: 600
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 18
