Tapioca Flour Dumplings

If you don't have much appetite recently, you can make Tapioca Flour Dumplings like me. They are sour, spicy, and appetizing. They are springy and chewy. The taste is particularly good. Come and try it with me!

What are Tapioca Flour Dumplings?

Tapioca Flour Dumplings are unique traditional snacks in the mountainous areas of Huizhou, Anhui Province. They are mainly made of kudzu starch and combined with ingredients such as pork belly, mushrooms, and dried tofu. They have a round and pleasing shape, a white and translucent color, and a soft and pleasant taste.

At the same time, kudzu root in Tapioca Flour Dumplings is rich in a large amount of puerarin, alkaloids, proteins, and trace elements such as iron, zinc, calcium, and various amino acids. It has high nutritional value and is a healthy snack that is both nutritious and delicious.

Why do I like this recipe?

I like this recipe. First of all, because the skin of Tapioca Flour Dumplings is soft, glutinous, springy, and the filling is delicious and juicy. With every bite, you can taste distinct flavors.

Secondly, because the production process of this soft, glutinous, and springy dumpling is very interesting and challenging. Its production requires multiple steps, from preparing the filling, stirring the kudzu starch paste, to rolling the dumplings and steaming. Every step requires patience and skills. When I turn loose ingredients into lovely dumplings, I have a great sense of accomplishment.

Finally, of course, it is because Tapioca Flour Dumplings are a very healthy delicacy. Because kudzu root contains a large amount of amino acids and various trace elements, moderate consumption has many benefits for the human body.

Ingredients Needed and Substitutions

Main ingredients

kudzu starch: As the main ingredient, it provides a soft and smooth texture.

pork belly: One of the main ingredients, containing rich fat and providing rich nutrition.

Dried tofu: One of the main ingredients, providing a smooth texture for Tapioca Flour Dumplings.

Additional ingredients

rehydrated shiitake mushrooms: Have a special fragrance and can make Tapioca Flour Dumplings more appetizing.

Fresh bamboo shoots: Can add a fresh taste to Tapioca Flour Dumplings and make the dumplings more delicious.

Salted pork: Mainly used for seasoning and providing a salty fragrance for Tapioca Flour Dumplings.

Seasonings

Cooking oil: For stir-frying ingredients and increasing the taste of food.

Bamboo leaves: Used for wrapping Tapioca Flour Dumplings and adding fragrance to Tapioca Flour Dumplings.

Substitutions:

pork belly: Can be replaced by chicken breast or lean meat.

rehydrated shiitake mushrooms: Can be replaced by dried mushrooms.

Dried tofu: Can be replaced by tofu.

Fresh bamboo shoots: Can be replaced by carrots or corn.

Salted pork: Can be replaced by ham sausage or smoked meat.

Bamboo leaves: Can be replaced by corn leaves or banana leaves.

What are the skills and precautions for making Tapioca Flour Dumplings?

Skills:

Ingredient processing:

When cutting pork belly, mushrooms, dried tofu, fresh bamboo shoots, and salted pork into cubes, cut them evenly in size to facilitate consistent cooking degree during stir-frying and steaming.

Note that mushroom and bamboo shoot cubes can be blanched first to remove excess moisture and impurities and improve the taste.

Stir-frying process:

When stir-frying pork belly, fry it until golden yellow to fully stimulate the fragrance of pork belly and make it less greasy.

Salted pork itself is salty. When stir-frying, pay attention to the heat and do not need to add additional salt for seasoning to avoid being too salty.

Making kudzu starch paste:

When pouring kudzu starch, pour it while stirring slowly to prevent lumps.

The consistency of the kudzu starch paste should be moderate. If it is too thin, it will not be easy to form. If it is too thick, the taste will be too hard.

Shaping and placing:

When kneading the dumplings, apply force evenly to ensure that each dumpling is of the same size.

When placing them on bamboo leaves, handle them gently to avoid damage.

Precautions:

Heat control:

Use medium-low heat when stir-frying to prevent the ingredients from burning.

Use high heat when steaming to ensure that the dumplings are cooked and maintain the moisture of the dumplings.

Time control:

The steaming time should be adjusted appropriately according to the size of the dumplings and the heat of the steamer. Generally, about 15 minutes is enough. Too long will cause the dumplings to become hard.

Fresh ingredients:

All ingredients should be as fresh as possible, especially meat and vegetables. In this way, the taste and nutrition of the dumplings will be better.

Safe operation:

Be careful when handling hot pans and hot steam to avoid burns.

Do not open the lid frequently during steaming to avoid loss of steam and affect the ripening effect.

Tips:

You can adjust the types and proportions of fillings according to personal taste. For example, add some shrimp or eggs to enhance the umami taste.

The steamed Tapioca Flour Dumplings can be eaten with some sweet sauce or hot sauce to increase the flavor levels.