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Sweet Potato and Taro Dumplings
Vegetables and Vegetarian Foods
|Sweet Potato and Taro Dumplings|
1/2 pound taro, peeled and cut into one-inch pieces
1/2 pound sweet potatoes, peeled and cut into one-inch pieces
1 Tablespoon lard or any hydrogenated fat
1 teaspoon sugar
1/4 teaspoon salt
4 salted egg yolks, each cut in half
8 sheets rice paper
1 sheet purple or green laver cut into eight thin strips
3 Tablespoons sweet potato flour or cornstarch
1 cup corn oil
1. Cook taro and sweet potatoes separately until soft, then mash them and mix them together adding the lard or other fat, the sugar and the salt. Flatten the mixture into a four by eight inch piece, and let them cool about ten minutes. Next, cut into eight sections.
2. Put half a salted egg yolk in the center of each section. Then take a section and cover the yolk with the mixture making the item into a sausage-shaped item about half-inch thick. Roll thin into the rice paper shaping it to resemble a small egg-roll.
3. Take the strip of seaweed and make a belt around the center, slightly wetting the end to make it stick to itself.
4. Dip eat one in the flour and deep fry in heated oil until golden, about one to two minutes. Drain and serve.