How to cook Crispy Taro Dumpling
Taro dumpling recipe
Ingredients： (24 pieces)
Filling:
150g lean pork
150g peeled shrimps
3~4 dry shitaki mushrooms
1 clove of garlic, minced.
Wrap:
giant taro (peeled) 600g
113g lard or unsalted butter
113g wheat starch
3/4 cup of boiling water (180 ml)
1T baking soda
half T salt
1 TB sugar.
Seasonings ：
Salt half T
1/4 T sesame oil
ground white pepper to season
1/4 T sugar
dissolved starch (combine half TB of starch with 4 T of cool water).
1. Soak mushrooms in water till softened; remove stems, sliced and
chopped. Slightly freeze pork and shrimp, then chopped into small
chunks. Heat 2 TB of oil in skillet, stir fry minced garlice, then
stir in pork, shrimps, and mushrooms; when cooked, add seasonings
and stir well; turn off the heat and let cool.
2. Cut taro into slices in thickness of about 1 cm. Arrange loosely
in a steamer, steam till thoroughly cooked. Remove from steamer and
smash while it’s still hot.
3. Stir 3/4 cup of boiling water into wheat starch with a fork to
form a rough dough. When the temperature dropped a little bit (still
hot, butdoesn’t hurt your hands), combine the dough with mashed taro,
and then add lard, soda, salt and sugar, fold in and knead completely.
Please see attached picture A for the fully combined dough. * You'll
need to get rid of the taro lumps found in the dough while kneading
it.
4. Roll the dough to form a ball, cut into 4 parts, and then roll
each part into a stick, and cut into 6 pieces. For each piece of dough,
roll it out to a dumpling wrap, scoop fillings on top, and then hold
the dumpling in your hands to form an oval-shaped dumpling; see attached
picture B.
5. Place dumplings in a drainer and deep-fry in high heat till color
turns brown and the skin is covered with crispy nettings. Drain, and
leave on paper towels to get rid of excess oil.
Your Crispy Taro Dumpling is ready now
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