Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 cup warm water
- 1/2 cup mashed taro
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced carrot
- 1/4 cup diced mushroom
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine flour, salt, sugar, and baking powder. Mix well.
2. Gradually add warm water and mix until a dough forms.
3. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. In a separate bowl, mix mashed taro, onion, celery, carrot, mushroom, vegetable oil, salt, and pepper.
6. Preheat the oven to 350°F.
7. Divide the dough into 8 equal parts and roll each part into a ball.
8. Flatten each ball with a rolling pin into a thin disc.
9. Spoon 1-2 tablespoons of taro filling onto the center of each disc.
10. Fold the edges of the disc towards the center, pinching the dough to seal the filling inside.
11. Place the kompia on a baking sheet lined with parchment paper.
12. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
5. Temperature:
350°F
Serving size:
8 kompia
Nutritional information:
Calories per serving: 170
Total fat: 3g
Sodium: 300mg
Total carbohydrates: 31g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or gluten-free flour.
- Taro can be substituted with sweet potato or pumpkin.
- Onion, celery, carrot, and mushroom can be substituted with any vegetables of your choice.
Variations:
- Add ground pork or chicken to the filling for a meaty version.
- Add cheese to the filling for a cheesy version.
- Add herbs and spices to the filling for a more flavorful version.
Tips and tricks:
- Make sure the dough is well-kneaded to achieve a smooth and elastic texture.
- Use a non-stick baking sheet or parchment paper to prevent the kompia from sticking.
- Brush the kompia with egg wash before baking to achieve a shiny and golden crust.
Storage instructions:
Store the kompia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kompia in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the kompia on a serving platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as cilantro or parsley.
Pairings:
Kompia with Taro Filling pairs well with hot tea or coffee.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too sticky, add more flour.
- If the filling is too dry, add more oil or water.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Cook the kompia thoroughly to prevent foodborne illness.
Food history:
Kompia is a traditional Chinese snack that originated in the city of Lanzhou in the Gansu province. It is a popular street food that is often filled with meat or vegetables.
Flavor profiles:
Kompia with Taro Filling has a savory and slightly sweet flavor with a crispy crust and a soft and chewy texture.
Serving suggestions:
Serve the kompia as a snack or appetizer.
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