Ingredients with Measurements:
- 1 lb taro root, peeled and diced
- 1 cup glutinous rice flour
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped scallions
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. In a large pot, boil the diced taro root until tender, about 15-20 minutes. Drain and mash the taro root until smooth.
2. In a mixing bowl, combine the mashed taro root, glutinous rice flour, cornstarch, and water. Mix until a smooth dough forms.
3. Divide the dough into 16 equal pieces and roll each piece into a ball.
4. Flatten each ball into a disc and place a teaspoon of sesame oil in the center. Fold the edges of the disc over the oil and pinch to seal.
5. Cut 16 small squares of parchment paper and place each dumpling on a square.
6. Place the dumplings in a steamer basket and steam for 15-20 minutes, until cooked through.
7. In a small bowl, whisk together the soy sauce, sugar, rice vinegar, grated ginger, salt, and black pepper.
8. Serve the dumplings hot, drizzled with the soy sauce mixture and sprinkled with chopped scallions.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Steamer basket: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 14g
- Carbohydrates: 38g
- Protein: 4g
Substitutions for ingredients:
- Taro root can be substituted with sweet potato or pumpkin.
- Glutinous rice flour can be substituted with regular rice flour or all-purpose flour.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Scallions can be substituted with chives or cilantro.
Variations:
- Add diced mushrooms or ground pork to the taro filling for extra flavor and texture.
- Substitute the sesame oil with chili oil for a spicy kick.
- Top the dumplings with toasted sesame seeds or chopped peanuts for added crunch.
Tips and tricks:
- Make sure the taro root is fully cooked and mashed until smooth to ensure a smooth dumpling dough.
- Use parchment paper to prevent the dumplings from sticking to the steamer basket.
- Serve the dumplings immediately after steaming to prevent them from getting soggy.
Storage instructions:
- Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the dumplings, steam them for 5-7 minutes until heated through.
Presentation ideas:
- Arrange the dumplings on a platter and drizzle with the soy sauce mixture.
- Garnish with chopped scallions and toasted sesame seeds.
Pairings:
- Serve the dumplings with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Cucumber salad with sesame dressing
- Stir-fried green beans with garlic and ginger
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dumplings are falling apart during steaming, make sure they are sealed tightly and use more parchment paper to prevent sticking.
Food safety advice:
- Make sure the taro root is fully cooked before using it in the dumpling dough.
- Store leftover dumplings in the refrigerator and reheat thoroughly before consuming.
Food history:
- Taro is a root vegetable commonly used in Asian cuisine, particularly in Chinese and Taiwanese dishes.
Flavor profiles:
- The taro dumplings have a slightly sweet and nutty flavor from the taro root, which is complemented by the savory sesame oil and soy sauce.
Serving suggestions:
- Serve the dumplings as an appetizer or as a main course with rice or noodles.
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Region: Chinese