Honeycomb Taro Dumplings

Be warned.. this one is not easy. This recipe is more of a general guide depending on the condition of your taro. It took me 6 tries to get this right, but is oh so satisfying when you do. Truly a labor of love, but the taste and texture is worth it.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Steam taro on medium heat for 30 minutes until it is nearly falling apart.

Step 2

In a stand mixer with a paddle attachment, mix the taro on low speed until it becomes a crumbly paste.

Step 3

Heat the water to 90 C (200 F) and pour into 80 g of wheat starch mixing until a crumbly dough forms.

Step 4

Add dough to stand mixer and incorporate fully.

Step 5

Add the salt, sugar, chicken bouillon powder, sesame oil, and white pepper and incorporate fully.

Step 6

Add the lard and incorporate (you can test the honeycomb effect of the dough at this point by frying a small portion, add more lard if it does not form the desired structure).

Step 7

Put the dough into a covered container and refrigerate 30 minutes.

Step 8

On a floured surface, roll dough into a 2-inch log and portion into 38 g portions (should get 12).

Step 9

Roll each portioned dough into a flat ball and fill with approximately 15 g (1 tbsp) of duck confit stuffing, sealing the edges shut.

Step 10

Heat a pot of oil to 180 C (350 F).

Step 11

Lower dumplings into the oil with a slotted spoon. Once the honeycomb structure starts to form, drop it in the oil and fry for 3-4 minutes until golden brown.

Step 12

Drain on a paper towel lined tray and serve!

Step 13

Season the duck with salt and pepper.

Step 14

Vacuum seal with the garlic and thyme, and cook sous vide at 80 C (175 F) for 6 hours.

Step 15

Remove duck from bag, pat dry, and finely shred meat.

Step 16

Using the duck fat from the sous vide bag, sweat the shiitakes and shallots until cooked through.

Step 17

Mix the shredded duck meat, shiitakes, and shallots.