This recipe for crispy taro dumplings is a delightful treat that combines a savory chicken and shrimp filling with a light, crispy taro dough. The process is a bit intricate, but the results are worth every effort. Perfect for impressing guests or indulging in a special snack, these dumplings are a labor of love that will transport you to a traditional dim sum experience.
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Dice the softened mushrooms and slightly chop the softened dried shrimps.
Soak the salted preserved turnip in water for 10 minutes to release the saltiness.
Cut the boneless chicken thighs into small dices.
Heat 2 tablespoons of oil in a pan, add the minced garlic and shallots and stir-fry until fragrant. Add the diced meat, shrimp, and mushrooms and stir-fry until cooked.
Add all the seasonings and water, stir well.
Add the cornstarch slurry to thicken the sauce. Remove and keep aside.
Cut the taro into thick slices and steam for 25 minutes until cooked through. Remove and mash while hot for later use.
Combine 30g of wheat starch with baking powder and baking soda.
Pour 150ml of boiling water into the 90g of wheat starch and stir until it becomes a rough dough. After it cools down slightly, add the dough to the mashed taro together with salt, pepper, the 30g of wheat starch, and the butter. Knead until it forms a smooth dough.
Cover with plastic wrap and keep in the fridge for 1 hour.
Divide the dough into 12 portions, 50-55g each. Roll into small balls. Flatten the dough balls into a disc with your palm or a rolling pin. Place a portion of filling in the center and enclose the filling by folding into a half-moon shape and sealing the edges. Ensure that there is no filling poking out and patch up any holes with extra taro dough if needed.
Heat up enough cooking oil in a pot.
Keep the oil consistently at 180°C with the help of a thermometer. Alternatively, test the oil by dropping a small piece of taro residue into it. If the residue sinks to the bottom and stays for 1 second before floating to the surface, the oil is ready.
Place the taro dumpling on the oil strainer. Lower the strainer into the oil and fry by dipping it in and out of the oil 3 times to allow the skin to start puffing.
Fry until light brown, avoiding over-frying, for about 5 minutes. Drain off the excess oil on a paper towel or baking paper.
Ensure the oil temperature is consistent at 180°C to prevent the dough from peeling off or disintegrating.
Seal the dumplings well to avoid filling leakage during frying.
Use a thermometer to monitor oil temperature for best results.
If the dough tears, patch it up with extra taro dough to avoid filling exposure.
Can I use a different type of meat for the filling?
Yes, you can substitute chicken thigh with pork or even a vegetarian option like tofu or mushrooms.
What is the purpose of dipping the dumplings in and out of the oil?
Dipping the dumplings in and out of the oil helps the skin to puff up and form the characteristic lacey texture.
Can I prepare the taro dough in advance?
Yes, you can prepare the taro dough and store it in the fridge for up to 24 hours before using it.
What can I use if I don't have a thermometer to check the oil temperature?
You can test the oil by dropping a small piece of taro residue into it. If it sinks and then floats to the surface within a second, the oil is ready.
Can these dumplings be baked instead of fried?
These dumplings are traditionally fried for their crispy texture. Baking may not achieve the same result, but you can experiment if you prefer a healthier option.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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