Mushroom, seafood and chicken taro dumplings
Mushroom, seafood and chicken taro dumplings
A vastly popular dim sum dish in Chinese cuisine that is often enjoyed during breakfast meals, taro dumplings are traditionally filled with seasoned meat. This recipe, however, breaks the mould, replacing meat with succulent bites of seafood and flavourful mushrooms that many will find difficult to not enjoy.
INGREDIENTS:
FOR PASTRY
- 600 g yam
- 300 g wheat starch
- 300 g hot water
- 300 g palm oil based-shortening
- 7.5 g sugar
- 7.5 g salt
- Pepper
- Sesame oil
FOR FILLING
- 1 no yellow onion, chopped
- 300 g chicken, cubed
- 100 g scallops
- 100 g crab meat
- 100 g prawns, cubed
- 50 g mushrooms, cubed
- 100 g green peas
- 1 tsp oyster sauce
- 7.5 g salt
- 26 g sugar
- Garlic, chopped
- Pepper
- Sesame oil
- Dark soy sauce
- Palm oil for deep frying
METHOD:
To make the pastry
- Peel the yams and cut them into smaller pieces. Set the pieces into a steamer to cook until soft for approximately half an hour. Meanwhile, place the wheat starch into a bowl and pour boiling-hot water over it. Stir well with a wooden stick.
- Transfer the cooked yams and wheat starch into a food processor and mix until a dough is formed. Season the dough with sugar, salt, pepper and sesame oil, then set aside to cool.
- Add in ammonia, than mix once more in the food processor. Once the colour begins to change, add in the shortening, then mix the dough until it turns fluffy. Remove to a tray, spreading it out, than leave to cool in the chiller.
To make the pastry
- Blanch the chicken, prawns, scallops, crab meat and mushrooms in boiling water, then set aside to cool. Sauté the garlic and onion, then stir in the blanched meats and mushrooms. Add in the green peas. Adjust the seasoning with salt and pepper, then thicken with potato starch.
- Wrap the filling in the pastry sheets, then deep-fry until golden brown.
