Steamed Lemon Dumplings
Make on Fresco
I love a good dumpling. My mum used to make sticky warm, comforting dumplings as a winter treat. There is nothing better when the weather is cold than to hold a warm bowl of goodness close as you inhale it's lemony fragrance...Of course, better with lashings of cream (what isn't) and/or ice cream.
If you are across the whole doTERRA thing then add lemon oil to the tune of at least 10 drops to the sauce mix, but at the end after the steaming is complete, but before serving.
This recipe appears in Varoma Therapy, my cookbook that is full of steamy goodness. If you are not using your Varoma as much as you would like, that is the book to get into your library ASAP.
Dumplings are a weird and wonderful thing really, when you think of them from a western point of view they are like these, a somewhat stodgy lump of shortened flour steamed and served with a sauce or a soup. (Actually gnocchi is also sometimes referred to as a dumpling...so we love gnocchi too!) And the Eastern European pierogi are also dumplings...we could do a book on just dumplings.
But when they are an Asian dumpling, the whole thing is entirely different. A paper thin wrapper, usually, with a delicious savoury filling and called many names, but collectively known as dumplings.
We have all types on this site and we love them equally, as we are an equal dumpling employer. Try some of the others...we think you will agree:
Chicken Hot Pot with Dumplings
Chicken Soup with Parsley Parmesan Dumplings
Four Bean Chili with Cornbread Dumplings
Steamed Bao Buns (still a dumpling)
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Need
-
The Dumplings
- 100 Grams raw caster sugar BUY
- 2-3 lemons zest, finely grated
- 1 Teaspoon baking powder
- 100 Grams butter BUY
- Pinches pink salt flakes BUY
- 270 Grams bakers or strong flour
- 100 Grams whole milk BUY
-
The Sauce
- 200 Grams fresh lemon juice
- 300 Grams boiling water
- 220 Grams raw sugar
- 10 Drops doTERRA lemon oil (optional) BUY
Do
- 1
Place sugar and lemon zest into Thermomix bowl and mill 10 sec/speed 10.
- 2
Add baking powder, butter and salt and blend 3 sec/speed 6.
- 3
Add flour and milk and blend 6 sec/speed 6.
- 4
Line the Varoma tray with damp baking paper. Roll the dough into dumplings, approximately the size of a large walnut and place onto the baking paper leaving at least a cm of space all around each one for expansion. Set the Varoma aside.
- 5
To create the sauce, place all ingredients except lemon oil into the Thermomix bowl.
- 6
Set Varoma into position and steam dumplings over sauce 20 min/Varoma/speed 4. Add lemon oil to sauce now and stir through to combine.
- 7
Serve immediately with plenty of sauce poured over the dumplings and lashings of double cream.These are best when served piping hot. They will become quite heavy and unpleasant after cooling.
More
Serve immediately with whipped cream, custard or ice cream.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
