Num masao nhoat trao sach chrouk .
(Pork and taro dumpling )
Steamed or pan fried pork dumpling with taro root is Chinese influenced recipe. It’s one of my family favorite appetizers. Some members of my family like steamed dumplings, other prefers pan-fried. When I make pork dumplings with taro, I always cooked both ways, a small gesture of peace offering to my family. :)
- Ingredients :
- 1 Egg
- ½ lb Grounded pork
- 1 Cup grated taro root
- 1 Clove garlic, minced
- 4 Shallots(tiny onion), minced
- 2 Stalks green onion, minced
- ½ Teaspoon salt
- 1 Teaspoon soy sauce
- 1 Teaspoon sugar
- ½ Teaspoon sesame oil
- ¼ Teaspoon black pepper
- 1 Package oval shapes dumpling shells
- 3 Tablespoons vegetable oil for pan-fry dumpling(option)
- Procedures :
Separated egg, put the egg white in a small bowl, set a side.
In a large bowl, mix grounded pork with egg yolk, grated taro root, garlic, onions, salt, soy sauce, sugar, sesame oil and black pepper, mix well.
Take a piece of dumpling shell out and put some meat filling in the middle shell.
Brushes the edge of dumpling shell with egg white and fold it over to form half moon shape, use your fingers to pinch top shell together with bottom. Continue make dumpling till meat gone.
Put dumplings in the steamer, steam for 1 hour or till the meat is cooked.
Let it cool off few minutes before remove from the steamer.
FOR PAN FRIED.
Pre heat a non-stick skillet.
When skillet is hot, add oil and dumpling in skillet, pan fried till golden brown, pour 1 cup water in skillet, covered with lid and cook till meat cooked.
Serve hot with sweet soy sauce or sweet hoisin sauce
Copyright by Mylinh Nakry.