Gluten Free Dumpling (Taro Dumpling)
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.
Servings 4
Calories 5kcal
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.
Nutrition
Calories: 5kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 498mg | Potassium: 7mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 0.01IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.1mg