Ingredients: Dough
(Adapted from mykitchensnippets.com)
450 grms. taro/yam
170 grms. tapioco starch
salt and pepper to taste
Chinese Steamer
Ingredients for Stir Fry:
2-3 shallots, sliced thinly
2-3 cloves garlic, minced finely
1 chicken breast-sliced thinly (you can use minced pork or shrimp)
1 carrot, peel and cut into small cubes
4-5 Chinese dried mushrooms, pre-soaked and sliced thinly
2-3 pieces dried wood ears or black fungus, pre-soaked and sliced thinly
1 small bunch of spring onions for granishing
1 Tbsp. oyster sauce
2½ Tbsp. dark soy sauce
¼ cup chicken stock or water
salt and pepper to taste
Method for Dough:
1. Cleaned, peeled and sliced taro thinly. Fill steamer with water and bring to boil. Put taro in a deep dish and steam until soft.
2. Remove and mashed it while it it hot--be careful!
3. In a separate bowl add starch and salt, and the taro paste. Mix well and when it cools down slightly, knead it to form a smooth dough without lumps. (Add a little water if dough is too dry or more starch if it is too soft)Pinch a piece of dough, the size of a marble and roll into a ball and gently press in the center to resemble a dimple. Do the same with the rest of the dough. Note: I made extra and store them between layers of freezer paper)
4. Bring a pot of water to fast boil. Drop in the beads with a slotted spoon and once it floats, let it cook for a another 30 seconds. Remove the dumplings and set aside to prepare the other ingredients.
Method for Stir Fry Ingredients:
1. Heat frying pan. Add oil and stir-fry shallots and garlic until fragrant and lightly brown.
2. Stir in meat, carrots, mushroom and black fungus. Continue to stir-fry for a couple of minutes until meat changes color and cooked.
3. Add in the taro dumplings, seasonings and stock. Give it a good stir to mix and season to taste.
4. Remove and sprinkle with spring onions. Serve warm.
