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Spicy Taro Dumplings with Chili Sauce Recipe

Ingredients with Measurements:
- 1 pound taro root, peeled and diced
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons chili flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 1/4 cup vegetable oil

Chili Sauce:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon chili flakes
- 1 tablespoon sesame oil
- 1 garlic clove, minced

Special equipment needed:
- Steamer basket
- Food processor

Step-by-step instructions:

1. In a food processor, pulse the taro root until it is finely chopped.
2. In a large bowl, mix together the chopped taro root, cornstarch, flour, sesame oil, soy sauce, chili flakes, salt, and black pepper.
3. Gradually add water to the mixture, stirring until it forms a thick dough.
4. Divide the dough into small balls, about 1 inch in diameter.
5. Flatten each ball into a small disc, about 1/4 inch thick.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Add the taro dumplings to the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
8. Remove the dumplings from the skillet and place them in a steamer basket.
9. Steam the dumplings for 10-12 minutes, until they are cooked through.

Chili Sauce:

1. In a small bowl, whisk together the soy sauce, rice vinegar, honey, chili flakes, sesame oil, and minced garlic.
2. Serve the taro dumplings hot with the chili sauce on the side.


- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet: Medium-high heat
- Steamer: High heat
Serving size:
- Makes about 20 dumplings, serving size is 4 dumplings per person.

Nutritional information:
- Calories per serving: 240
- Total fat: 12g
- Saturated fat: 1.5g
- Cholesterol: 0mg
- Sodium: 900mg
- Total carbohydrates: 30g
- Dietary fiber: 2g
- Sugars: 5g
- Protein: 3g

Substitutions for ingredients:
- Taro root can be substituted with sweet potato or yam.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.

Variations:
- Add chopped scallions or cilantro to the dumpling mixture for extra flavor.
- Replace the chili flakes with Sichuan peppercorns for a different type of heat.
- Serve the dumplings with a sweet and sour dipping sauce instead of chili sauce.

Tips and tricks:
- Make sure the taro root is finely chopped in the food processor to ensure the dumplings hold together.
- Flatten the dumplings evenly to ensure they cook evenly.
- Steam the dumplings immediately after frying to ensure they are fully cooked.

Storage instructions:
- Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, steam the dumplings for 5-7 minutes until heated through.

Presentation ideas:
- Serve the dumplings on a platter with the chili sauce in a small bowl in the center.
- Garnish with chopped scallions or cilantro.

Pairings:
- Serve with a side of steamed vegetables or a simple salad.

Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad

Troubleshooting advice:
- If the dumpling dough is too dry, add more water, a tablespoon at a time, until it forms a thick dough.
- If the dumplings are falling apart while cooking, the dough may be too wet. Add more cornstarch to the mixture to help it hold together.

Food safety advice:
- Make sure the dumplings are fully cooked before serving to avoid foodborne illness.

Food history:
- Taro root is a staple in many Asian cuisines and is often used in desserts as well as savory dishes.

Flavor profiles:
- The taro root has a slightly sweet and nutty flavor, while the chili sauce adds a spicy and tangy kick.

Serving suggestions:
- Serve as an appetizer or as part of a larger meal.

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Region: Chinese

Taste: Spicy, Savory, Tangy, Umami, Aromatic