Honeycomb Taro Dumplings

Name: Honeycomb Taro Dumplings
Prep time: 7 h
Cook time: 10 min
Total time: 7 h 10 min
Cuisine: Asian, Chinese
Ingredients: 250 g – taro, cut into large chunks; 80 g – wheat starch; 10 g – sugar; 2.5 g – salt; 3.5 g – chicken bouillon powder; 60 g – lard; 60 g – water; 1 tsp – sesame oil; 0.5 tsp – white pepper; neutral oil, for frying; 1 – duck leg; 1 – thyme sprig; 1 – garlic clove; salt; black pepper; 20 g – shiitakes, finely chopped; 20 g – shallots, finely chopped

17 steps

Prep:7hCook:10min

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.

Updated at: Thu, 17 Aug 2023 05:05:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories159.3 kcal (8%)

Total Fat11 g (16%)

Carbs10.9 g (4%)

Sugars1.2 g (1%)

Protein4 g (8%)

Sodium232.7 mg (12%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Taro Dumpling Skin

250gtaro

cut into large chunks

80gwheat starch

10gsugar

2.5gsalt

3.5gchicken bouillon powder

60glard

60gwater

1 tspsesame oil

½ tspwhite pepper

neutral oil

for frying

Duck Confit Stuffing (Optional, you can use whatever)

20gshiitakes

20gshallots

Instructions

Taro Dumpling Skin

Step 1

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

taro250g

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.

water60g

wheat starch80g

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.

sugar10g

salt2.5g

chicken bouillon powder3.5g

sesame oil1 tsp

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).

lard60g

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!