CAPODANNO CINESE, FIRST COURSE, CHINESE DUMPLINGS

YU JIAO: GLUTEN-FREE DUMPLINGS MADE OF TARO

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You may wonder why I need another recipe of Chinese dumpling, knowing there are already countless available. It was the same question I asked myself before I had decided to work on this post. Because this is a very traditional yet less-known way of making dumplings. More over, this is a recipe gluten free!

Taro dumpling: ravioli cinesi senza glutine con il taro

A DOUGH OF TARO FOR DUMPLING: A GLUTEN-FREE SOLUTION

I have made a few recipes before using taro, a versatile ingredient that can be used in both savory dishes and desserts.

To prepare the taro dough, we first cook the taro on steam, then blend it. Once finely blended, the taro will be turned into a silky and sticky purée, perfect to form a dough.

come preparare l'impasto di taro senza glutine

Instead of the grain flour, we will use the sweet potato starch to mix with the taro purée. This means no gluten will be formed in the dough.

A FORTUNE DISH FOR THE CHINESE NEW YEAR

In this recipe, I’ve given a violet color to the dough by adding some purple sweet potato powder, to suite the vibe of Chinese new year. Violet is a color representing the emperor in Chinese culture. Even the royal palace was named “紫”禁城 violet forbidden city. Violet color had been frequently used in dresses and ornaments in the Chinese royal family.

Therefore, a plate of violet dumplings is no-doubt a fortune dish, which implies wealth and prosperity!

Per questo motivo, un piatto di ravioli viola è senza dubbio un piatto ben augurante, per un futuro colmo di ricchezza e prosperità!

THE FILLING AND HOW TO COOK THIS DUMPLING

For the filling, you can choose whichever you prefer. Find more idea for dumpling fillings on the blog.

As for cooking method for this gluten free dumpling, I have decided to go with the healthy way: by boiling.

If calorie is not your concern, I would say try deep-frying! The taro dough will turn out super puffy and crispy after the thorough bath in hot oil. This magic transformation of the taro dough makes the taro dumpling become a standard dish in the worldwide Chinese dim sum restaurants.

GLUTEN-FREE TARO DUMPLINGS (芋饺)

Recipe by Sasha WangCourse: FIRST COURSECuisine: ChineseDifficulty: Media
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Taro dumplings, a type of dumpling with the gluten-free wrap made of taro. This is a very traditional yet less-known way of making dumplings. More over, a great solution to have gluten free dumplings.

INGREDIENTS

  • The Dough
  • Taro: 300g

  • Purple sweet potato in powder (optional): 2 tsp

  • Sweet potato starch: 120-160g (note 1)

  • The filling
  • Minsed pork: 350g

  • Chopped scallion: 40g

  • Grated ginger: 5g

  • Light soy sauce: 4 tbsp (note 2)

  • Oyster sauce: 2 tbsp (note 2)

  • Sichuan pepper powder: 0.5 tsp

  • Five spice powder: 0.5 tsp

  • Sesame oil: 1 tbsp

Preparation

  • The dough
  • Wash the taro under running water to get rid of the dirt on the skin. Put the cleaned taro in steamer and cook on steam for 1 hour with medium fire.
  • Turn off the fire and leave the taro to cool. When the taro is not too hot, peel off the skin and put the pulp in a blender.Pulisci il taro lavando via lo sporco sulla pelle. Mettilo in vaporiera e cuoci al vapore su fuoco medio per 1 ora. Sbuccia e frulla
  • Add the purple sweet potato powder in the blender (optional) and blend everything together into a silky violet puree.
  • Transfer the puree into a big bowl, add in the starch a little at a time meanwhile mix it with the puree. Knead everything into a compact and homogeneous dough.come preparare l'impasto di taro senza glutine
  • Cover the dough with plastic wrap and let it rest while working on the filling.
  • The filling
  • Put all the ingredients, except for the sesame oil, in a big bowl and mix them to form a compact meat filling. Use your hand to help mixing the ingredients in necessary.
  • Add the sesame oil and mix it well to finish the preparation of the filling.Il ripieno di carne per ravioli di taro senza glutine.
  • Assembling the dumplings
  • Divide the taro dough into small pieces each weights around 20g. Roll each piece into a ball.
  • Take a ball and poke a hole at the center using your thumb. Expand the hole using your hand to open it wider.
  • Fill with around 8g of the filling using a teaspoon. Close the dumpling by combining the borders.Come chiudere i ravioli di taro
  • Arrange all the dumplings on an un-sticky surface leaving some space among each. You can freeze them directly or cook them.Sistema i ravioli su una superficie antiaderente lasciando un po' di spazio tra di loro. Puoi congelarli direttamente o cuocerli subito.
  • Cooking: by boiling
  • Heat up a pot of water. When the water start to boil, lower the fire to medium and put the dumplings one by one into the water.
  • Gently stir them to prevent them from sticking together. Cook the dumplings in subtly boiling water for 6-8 minutes.
  • Drain the dumplings and serve them with the sauce of your choice.condire i ravioli di taro con la salsa preferitaTaro dumpling: ravioli cinesi senza glutine con il taro

VIDEO RECIPE

NOTE

  • 1. The quantity may vary based on the humidity level of the steamed taro. Add little by little and fell your dough while kneading.
  • 2. Use the gluten-free version to make the entire recipe gluten-free.

When you prepare this dish, don't forget to SHARE IT on your social media using hashtag #cinaintavola and TAG ME @cinaintavola. FOLLOW ME on Facebook, Instagram, Pinterest, Youtube to stay in touch!

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