Peking Opera Blues - Yam Dumplings (芋頭角 - Wu Gok)

Makes approximately 14 dumplings

for dough:

1 pound yams (or sweet potato or taro root)

1 tablespoon sugar

1 tablespoon wheat starch

1 1/2 tablespoons sweet potato flour

1/2 tablespoon all-purpose (AP) flour

1/4 teaspoon Chinese 5-spice powder

1 tablespoon lard/shortening

filling:

1 tablespoon vegetable oil, for frying

6 ounces pork, 1/4-inch cubes (tenderloin, shoulder, or belly)

4 ounces shrimp, peeled & deveined, minced

3 dried black or shitake mushrooms, soaked, diced

1 clove garlic, finely chopped

1 scallion, finely chopped

1/2 tablespoon dark soy sauce

1/2 tablespoon oyster sauce

1/4 teaspoon sesame oil

1 1/2 teaspoons salt

1 1/2 tablespoons sugar

1/8 teaspoon white pepper

1/4 teaspoon powdered ginger

1/2 teaspoon cornstarch

extra AP flour for dusting

vegetable oil, for deep frying

For the filling:

Heat oil in pan and add pork, mushrooms and garlic. Stir fry until pork loses pink color. Add shrimp and continue to cook until shrimp loses transparency. Add scallions, rest of the filling ingredients, and continue to simmer for about 3-5 minutes. Remove from heat. Refrigerate until completely cooled. (Can be prepared a day in advance.)

(NOTE: Feel free to substitute other protein such as tofu, chicken, or ground meat.)

For the dough:

Either peel, then roughly chop and steam the yam in a steamer basket pot/wok until done (about 15-20 minutes), OR wrap whole in plastic wrap and steam in microwave for about 5 minutes, until done, unwrap, then when room temperature – peel. (Also can be prepared a day in advance.)

Place yam in food processor and pulse until mashed. Mix the remainder of the dough ingredients in a bowl, then knead by hand (or in processor pulsing) until dough is formed. (You want a firm, not sticky dough, but not dry. A lot will depend on the wet the potato is, which will vary. Add a little more flour, if needed. Play-Doh-like is what you're looking for.) Form into about 14 golf-ball sized balls.

When ready, heat cooking oil to 350*F.

Put some more flour in a small bowl or plate, then also lightly flour your hands. Take one of the dough balls in hand and flatten it into a pancake. Place about 1 tablespoon of filling in the center, then carefully fold the dough back over to reform into a ball. This is a little tricky, but make sure filling is completely enclosed inside dough, then lightly roll in flour and set aside. Repeat until all the balls are filled.

Working in batches, deep fry (Don't overcrowd!) until golden brown, remove and drain on paper towels.

Serve hot.

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Original Post Found here: http://chef-du-cinema.blogspot.com/2012/08/tv-bites-peking-opera-blues-dao-ma-dan.html