OH so delicious little bites of pork with an amazing dipping sauce. These are pretty cute on a grazing table, you can go with smaller than we made. Using the bamboo steamer is also a really good idea if you get one that sits exactly on top of your Thermomix lid and covers the hole adequately. You can do the dim sum stack of many baskets on top, though the top layers will understandably take longer to cook.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 200 Grams rice
- 4 spring onions, chopped
- 3-4 Garlic Cloves
- 1 thumb sized Piece Fresh Ginger
- 500 Grams pork mince
- 50 Grams miso paste
- 1 Tablespoon Pink Salt Flakes BUY
- Equal parts oyster sauce, sweet chilli sauce
- Juice 1 lime
Soak rice in cold water for at least 30 minutes then drain well.
Place spring onions, garlic and ginger into Thermomix bowl and chop 8 sec/speed 8. Scrape down sides of bowl.
Add pork, miso paste and salt and blend approx 8 sec/Reverse/speed 8.
Rinse Thermomix bowl with water and bring 1L to the boil 8 min/100℃/speed 3.
Roll pork into walnut sized balls and coat each ball in rice. Place into a paper lined Varoma tray and dish. OR use an authentic bamboo steamer with as many layers as you like. They will steam wonderfully.
Steam for 20 min/Varoma/speed 4.
Mix ingredients for dipping sauce together with a spoon and serve with cooked meatballs.