Pot Stickers

Pot Stickers, Wontons, Gyoza or Dim Sums.  It really doesn't matter what you call these flavorsome little packages, they are delicious. the filling is easily made with 2 presses of the torbo button.

Ingredients
A small handful of either uncooked chicken, pork or prawns. Chopped
1 1/2 cups of mixed veggies which could include chinese cabbage , spring onions, bamboo shoots,  celery carrot or other veggies that you might find in a stir fry.
2 coins of green ginger and 2 cloves of garlic.
1?2 cup chopped Water chestnuts.
1 teaspoon of Sesame oil
good shake of white pepper.
Packet of round wrappers with about 100 wrappers, ( about 500 g.)

Method
Place in order in TMX bowl, EXCEPT water chestnuts.and wrappers

Turbo twice for 1 second.
Fold in water chestnuts by hand.
Place 9 wrappers on bench, (cover those not used with a damp tea towel)
wet the edge of top 1/2 of wrappers with water.
Place a heaped teaspoon of filling into center and press the edges together., removing any air. You can pleat the edges for a nice effect.
Form a flat bottom that can stand up in the pan.
Place in dish with damp tea towel over top while you make the next 9.
repeat until all filling is used.

Cooking.
Spray or brush a non stick pan with oil.
Heat over medium heat and place Pot Stickers in pan.
Watch and when all stickers are brown on bottom, pour in water which will bubble up.  Pop lid on pan and cook/steam until water has evaporated. Just a few minutes.
Use a spatula to remove from pan, place on plates , drizzle with soy sauce and sprinkle with sliced spring onion.

Notes
The uncooked Pot Stickers freeze well.
Can add other Asian  greens such as green coriander or 1 Tablespoon of Asian sauces.

Lemon Chicken.

I have adapted this recipe from Neil Perry's Steamed Lemon Chicken.  The finished dish is light and juicy.
Perfectly suited to cooking in the Varoma.  This amount would form part of Chinese banquet,  or for a family,  with rice and stir fried veggies,  a meal.

350g chicken thigh fillets, skin on,  cut into 3 pieces.
1  1/2 lemons,  1/4 length wise
pinch of freshly ground white pepper ,  to serve.
2 spring onions, julienned to serve.
MARINADE
1 tablespoon Shaoxing wine, ( could use rice wine vinegar or dry Sherry)
1  1/2 Tablespoons of light Soy Sauce
1  1/2 Tablespoons of Oyster Sauce
2 teaspoons Sesame oil
2 teaspoons of sea salt
1 Tablespoon of sugar.

Place chicken into heat proof dish that , will fit into the Varoma,  and has a lid or can be covered with foil.
Squeeze the juice from the lemons over the chicken,  Add the skins to the dish and stir.
Mix all marinade ingredients together and add to dish,  Stir.
Leave for 30 mins
Add 1 liter of cold water to TMX bowl,  place dish with chicken into Varoma and set TMX for 40 mins/Varoma/speed 2.
( I place 2 Bamboo Skewers under dish to allow steam to better circulate )
( If you wish to reduce the cooking time,  add boiling water to TMX bowl)

Clay Pot Chicken,

This Chinese dish is cooked mostly in the Varoma and then finished off on the stove.  The first step can be made the day before it is required,  refrigerated then finished off.  The recipe was inspired by an AWW recipe , in ,NO Carb,  NO Fat.
This makes 2 generous serves.

First step
pour  1 liter of water into TMX bowl and set Varoma in place.

Place into a heat proof cooking bowl,  that will fit into the Varoma,
400g chicken Thigh, cubed into 3 cm pieces
1 dessertspoon of each, fish sauce, soy sauce , Char Sui sauce
1 Tablespoon of lime juice,
10g of fresh lemon grass chopped
2 cloves of garlic, crushed.
1/2 large brown onion,  sliced into moon shaped slices
good pinch of chilli flakes,
1/2 cup of Chicken stock.
Stir
Cover with a lid or foil and place in Varoma.
Set 40 mins/Varoma temp/speed 2,    half way through stir.

Second step
50g of fresh mushrooms, ( or more) quartered ,
4 spring onions
1/4 0f a Chinese cabbage, cut into 4cm squares.

Pour the first mixture into a large frying pan and add second mixture, stir.
Cover with lid.
Bring to the boil and cook for 5 mins.
Thicken with  corn flour , ( I used 3 teaspoons full ), mixed with a little water.

Can be served as is,  or a packet of soft precooked noodles can be added and heated through.

Chinese Lasagna

Using the Fresh Rice Noodle recipe from the previous post, put aside 9 round sheets. Make the filling in the TMX and layer with the rice sheets. The rest of the sheets can be cut into noodles for stir fries. When I made the Chinese Lasagna I had kept the rice noodle sheets for 4 days in the fridge in a zip lock bag. I placed then in a flat dish and poured boiling water over them, to make for easy handling.

Filling

500g. minced pork and veal, ( could use chicken or vegetarian alternative)
1 onion
1 large clove garlic, 20 g. oil.
1 generous teaspoon full of green ginger
! dessertspoon full of each of the following, fish sauce, sweet chilli sauce, Char Sui sauce, soy sauce.
1 large tin of Water Chestnuts, 567g.
3/4 cup of hand sliced green onion tops
1/2 cup of hand chopped fresh coriander.

For topping

1 dessertspoon of each of the following, fish sauce, sweet chilli sauce, Char Sui sauce, soy sauce.

Method

Drop onion, garlic and ginger on to rotating blades, speed 5 for 6 seconds. Scrape down sides.
Add oil and cook for 5 mins. on 100.
Put temperature up to Varoma and add meat, cook for 5 mins on reverse, speed 1.
Add sauces and continue on reverse, Varoma temp, speed 1, 2 mins.
Set aside in large dish, no need to wash bowl.
Strain water chestnuts and add to bowl. Zap 2 seconds speed 5. Add to meat mixture.
Add green onion and coriander to mixture and stir by hand to combine.

Place an oven bag or silmat into top layer of Varoma.
Lay 3 rice noodles (pancakes), onto liner and cover with 1/2 the meat mixture.
Lay 3 more pancakes on top and cover with next 1/2 of mixture.
Cover with remaining 3 pancakes.
Place topping mixture in a jug ,stir then pour over the top of lasagna.
3/4 fill TMX bowl with hot water
Set on Varoma Temp., speed 1, and steam for 20 mins.

If you wish the prepared Lasagna can be refrigerated, ( place a dish underneath to catch any drips)

Chow- mein

Chow Mein



300 g. minced steak
1 dessertspoon oil
1 packet of chicken noodle soup, 1 teaspoon chicken stock powder
1 Tblsp. of rice
2 tsp. curry powder
1 small onion chopped
350g. mixed vegetables [ I use carrot, french beans, celery , cabbage and mushrooms.]
2 cups of water


Method

Cook mince with oil in TM 5 mins. at 100 on gentle reverse, with cap out.
Add rest of ingredients to TM bowl.
Cook for 15 mins. with cap out


Kids of all ages love this. You may wish to add more curry for adults.

variations

1. can stir bean shoots into mixture at end.

2. can serve over noodles

3. can add water chestnuts

An easy meal in 20 mins.