Combination steam oven, Dumplings

Combination steam oven, Dumplings


Pork and shallot dumplings

500grams pork mince

4 shallots chopped

2 garlic cloves

2 sprig coriander

1tsp sesame oil

1tsp salt

1tsp pepper

1 pinch powdered ginger

24 wonton wrappers

Dipping sauce

1 shallot

¼ cup soy sauce

1 small red chilli

1cm piece ginger

  1. Preheat combination oven to full steam/100% humidity.
  2. Finely chop, coriander, garlic, shallots.
  3. In a bowl place mince, add sesame oil, garlic, coriander, shallots, salt, pepper and ginger, mix until well combined.
  4. Fill a small bowl with water. Line a perforated steam tray with baking paper, place a few slits/holes in the baking paper.
  5. Dip a wonton wrapper into water, place a 2cm ball of the filling mixture into the centre of the wonton wrapper and bring each corner up to meet in the centre, press down gently, place onto the baking paper and repeat with the remaining mixture.
  6. Place tray of dumplings into the combination steam oven and steam for 12minutes.
  7. Whilst dumplings are cooking, thinly slice the shallot and chilli on the diagonal, finely grate the ginger. In a small bowl combine the dipping sauce ingredients stir and set aside.
  8. Serve dumplings on a large share plate and drizzle with dipping sauce.

If you do not like spicy food omit the chilli.

Try other flavour combinations such as chicken and garlic, lamb and coriander, pork and chive.



  1. The recipe sounds wonderful but you didn’t mention the temperature setting for the oven. Can you provide Fahrenheit measure so I can make these?! Thanks.

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