Taro Dumplings 芋頭餃子

Ingredients:
  • 150 g (5 ¼ oz) Lean Pork
  • 150 g  (5¼ oz) Shelled Shrimps
  • 1/2 tsp 5-spice powder
  • 1 tsp Dark soy sauce
  • 1 tsp Cornstarch
  • 1/2 tsp Sesame oil
  • 20 g  (2/3 oz) Soaked Dried Black Mushrooms or Shitake Musrooms (2 or 3 pieces)
  • 1 green onion stalk
  • 2 cloves garlic
  • 600 g (1 lb 5 oz) Taro
  • 115 g (4 oz) Lard (Pork fat)
  • 115 g (4 oz) Tang Flour (Wheat Starch)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 Tablespoon Sugar
  • ½ teaspoon Salt
  • ¾ teaspoon Chicken Powder
  • ¼ teaspoon Sugar
  • 1 tsp Sherry
  • 1 Tbsp Cornstarch Mixture (½ Tbsp Cornstarch + 1 Tbsp Water)
  • oil for frying
Method:
  1. Dice the pork, shrimps,green onion, garlic and mushrooms. (Wash and dry the shrimp before dicing.)
  2. Marinate minced pork with meat marinade for 15 minutes. Mix sauce. 
  3. Stir fry pork with shrimp, garlic and green onions in 2 tsp. oil. 
  4. Add all other seasonings then pour in the sauce mixture. Stir until it thickens. 
  5. Mix well and chill for 2 hours in refrigerator. 
  6. Peel and cut the taro into slices, steam through (about 1/2 hour) and mash into paste.
  7. Add 3/4 cup of boiling water to the Tang Flour , mix with mashed taro, follow by lard, baking soda, salt, and sugar. Knead to a dough and remove any taro lumps in the dough. 
  8. Cut into 24 small pieces as the wrappers, put in the filling, and pinch and mold it into the shape of an egg .
  9. Deep-fry  until a fine netting appears on the surface of the dumpling and becomes golden in colour. Serve.

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