Ingredients with Measurements:
- 2 cups taro, peeled and diced
- 1/2 cup pork mince
- 1/4 cup chives, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 1/4 cup water
Special Equipment Needed:
- Food processor
- Wok or large skillet
- Rolling pin
Step-by-Step Instructions:
1. In a food processor, blend the taro until it is a paste-like consistency.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. Add the pork mince and stir-fry until it is cooked through.
4. Add the chives, soy sauce, sesame oil, sugar, and salt. Stir-fry for 2 minutes.
5. Remove from heat and set aside.
6. In a bowl, mix together the taro paste, cornstarch, and water until it forms a dough.
7. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
8. Cut out circles with a biscuit cutter or a glass.
9. Place a spoonful of the pork and chive filling in the center of each circle.
10. Fold the circles in half and press the edges together to seal.
11. Heat a wok or large skillet over medium-high heat.
12. Add the buns and cook until golden brown, about 2 minutes per side.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: Makes 12 buns
Nutritional Information:
Calories: 140
Fat: 7g
Carbohydrates: 13g
Protein: 6g
Substitutions for Ingredients:
- Pork mince can be substituted with chicken mince or beef mince.
- Chives can be substituted with green onions or garlic chives.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- The filling can be varied by adding different vegetables such as mushrooms, bell peppers, or carrots.
- The buns can be served with a dipping sauce such as soy sauce or sweet and sour sauce.
Tips and Tricks:
- The dough can be made ahead of time and stored in the refrigerator for up to 2 days.
- The buns can be frozen for up to 3 months.
Storage Instructions:
The buns can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The buns can be reheated in the microwave or in a 350°F oven for 5 minutes.
Presentation Ideas:
The buns can be served on a platter with a dipping sauce or with a side of steamed vegetables.
Garnishes:
The buns can be garnished with sesame seeds or chopped chives.
Pairings:
The buns can be served with a side of steamed rice or noodles.
Suggested Side Dishes:
- Steamed vegetables
- Fried rice
- Noodles
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water at a time until it is the desired consistency.
- If the buns are not sealing properly, use a little water to help seal the edges.
Food Safety Advice:
- The pork mince should be cooked thoroughly before adding to the filling.
- The buns should be stored in the refrigerator and consumed within 3 days.
Food History:
Taro buns are a popular Chinese snack that originated in the Guangdong province of China. The buns are usually filled with pork and chive filling, but can also be filled with other ingredients such as vegetables or mushrooms.
Flavor Profiles:
The taro buns have a savory and slightly sweet flavor from the pork and chive filling. The taro paste adds a subtle earthy flavor and a chewy texture.
Serving Suggestions:
The buns can be served as an appetizer or snack. They can also be served as a main course with a side of steamed vegetables or fried rice.
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Region: Chinese