These dumplings are not made with regular flour; they combine sweet potato starch and taro for a perfect gluten-free dumpling. The dumpling skin is chewy and smooth, and my two kids love them. Taking advantage of the holiday, I made some for them.
Many people find taro dumplings delicious but difficult to make. You can try my method, which is easy to follow, and the dumplings won’t crack even if you freeze them directly.
What is sweet potato starch?
Sweet potato starch is a type of starch derived from sweet potatoes. It is commonly used in cooking and baking for its thickening properties. The starch is extracted from the sweet potatoes through a process of crushing, soaking, and filtering to remove impurities, leaving a fine, white powder. It has a neutral flavor and can be used in various dishes, including soups, sauces, and desserts, to provide a smooth, glossy texture. Additionally, sweet potato starch is popular in gluten-free recipes and as a substitute for other types of starch like corn or potato starch.
What is taro?
Taro is a tropical plant known for its edible corms (the underground, starchy, tuber-like part of the plant). It is widely cultivated in many parts of the world, especially in Asia, Africa, and the Pacific Islands. The corms have a nutty flavor and are a staple food in many cultures. They can be boiled, baked, steamed, or mashed and are used in both savory and sweet dishes. Taro is rich in fiber, vitamins, and minerals, making it a nutritious addition to a balanced diet.
These dumplings are made with small taros. The larger taros are typically used for making taro sago desserts.
How to make gluten-free dumplings (taro dumplings)?
1. Prepare the Taro:
- Clean the taro thoroughly.
- Add some water and boil for about 25 minutes.
- While the taro is boiling, prepare the filling.
2. Make the Filling:
- My kids love scallion and pork filling.
- Use 300g of pork, separating the fat and lean parts.
- For the lean pork, add:
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp cooking wine
- 1 tsp oyster sauce
- 2g salt
- 3g chicken bouillon powder
- 20ml scallion and ginger water (not too much, or it will be hard to wrap)
- Mix well and add the white part of the scallions.
- Fry the fat pork to render the fat, then pour it into the lean pork mixture. This way, my daughter won’t notice the fat, but the filling will be juicier and more flavorful.
- Add the remaining scallions to the mixture.
3. Prepare the Taro Dough:
- Check if the taro is cooked by inserting a chopstick; if it goes through easily, it’s done.
- Peel the taro (I had 550g of peeled taro).
- Mash the taro into a smooth paste.
- Gradually add sweet potato starch (preferably the farmhouse variety with granules for better texture). Since the water content in taro varies, there’s no precise amount of starch to use. Keep adding and kneading until you achieve a soft but firm dough. I used 500g of sweet potato starch.
- The dough will be crumbly initially. Take a small piece (80- 100g) and cook it in boiling water for 1-2 minutes, then mix it back into the dough. This will improve its elasticity.
4. Wrap the Dumplings:
- Divide the dough into portions of about 20g each.
- Shape each portion into a small bowl, with thinner edges.
- Add the filling and shape into triangles or fold and seal.
- These dumplings won’t crack while wrapping and can be frozen for later use.
5. Cooking the Dumplings:
- Boil water and add the dumplings.
- Once the water boils, add 1/2 cup of cold water. Repeat this process three times.
- When the dumplings float, they are cooked.
- For the soup base, use common ingredients (chopped scallions, light soy sauce, lard, salt, chicken bouillon powder), and add some of the dumpling cooking water.
- Add the dumplings to the soup, and if you like it spicy, add some chili oil.
The result is taro dumplings with a chewy, smooth skin and a delicious scallion and pork filling. Give it a try!
Gluten Free Dumpling (Taro Dumpling)
Ingredients
550g peeled taro
300g pork, separating the fat and lean parts
For the lean pork, add:
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp cooking wine
- 1 tsp oyster sauce
- 2 g salt
- 3 g chicken bouillon powder
- 20 ml scallion and ginger water not too much, or it will be hard to wrap
100g scallion
500g sweet potato starch
Instructions
Prepare the Taro:
- Clean the taro thoroughly.
- Add some water and boil for about 25 minutes.
- While the taro is boiling, prepare the filling.
Make the Filling:
- Use 300g of pork, separating the fat and lean parts.
- For the lean pork, add:
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp cooking wine
- 1 tsp oyster sauce
- 2g salt
- 3g chicken bouillon powder
- 20ml scallion and ginger water (not too much, or it will be hard to wrap)
- Mix well and add the white part of the scallions.
- Fry the fat pork to render the fat, then pour it into the lean pork mixture. This way, my daughter won't notice the fat, but the filling will be juicier and more flavorful.
- Add the remaining scallions to the mixture.
Prepare the Taro Dough:
- Check if the taro is cooked by inserting a chopstick; if it goes through easily, it's done.
- Peel the taro (I had 550g of peeled taro).
- Mash the taro into a smooth paste.
- Gradually add sweet potato starch (preferably the farmhouse variety with granules for better texture). Since the water content in taro varies, there’s no precise amount of starch to use. Keep adding and kneading until you achieve a soft but firm dough. I used 500g of sweet potato starch.
- The dough will be crumbly initially. Take a small piece (80- 100g) and cook it in boiling water for 1-2 minutes, then mix it back into the dough. This will improve its elasticity.
Wrap the Dumplings:
- Divide the dough into portions of about 20g each.
- Shape each portion into a small bowl, with thinner edges.
- Add the filling and shape into triangles or fold and seal.
- These dumplings won't crack while wrapping and can be frozen for later use.
Cooking the Dumplings:
- Boil water and add the dumplings.
- Once the water boils, add 1/2 cup of cold water. Repeat this process three times.
- When the dumplings float, they are cooked.
- For the soup base, use common ingredients (chopped scallions, light soy sauce, lard, salt, chicken bouillon powder), and add some of the dumpling cooking water.
- Add the dumplings to the soup, and if you like it spicy, add some chili oil.
Leave a Reply