Xiamao Taro Dumplings

Xiamao Taro Dumplings

　　Xiamao taro dumplings are unique in flavor and renowned far and wide. This is closely related to Xiamao’s fertile land, mild climate, abundant water supply, and especially the exceptionally tender taro grown there.

　　The general method for making the dumplings is as follows: wash the vegetable taro (do not use regular taro, as it doesn’t cook soft easily; it’s best to use taro about the size of an egg, called “taro eggs”), boil it, peel it, then use a spatula to mash the taro until no grains remain, then knead it together with crushed tapioca flour to form a dough of suitable softness and hardness for the wrapper. Finely chop the soaked dried bamboo shoots, shiitake mushrooms, pressed tofu, shrimp meat, pork cracklings or youtiao (Chinese fried dough), and mince the young ginger. Dice the lean meat, mix it with soy sauce, five-spice powder, MSG, and red wine, and set aside. In a separate pan, sauté chopped onions, then add the soaked dried bamboo shoots, shiitake mushrooms, pressed tofu, pork cracklings or youtiao, and shrimp meat, stir-fry until cooked, then remove from heat and let cool. Cut the dough into small pieces, dust your hands with tapioca flour, shape each piece into a cup-like form, scoop in the filling, add 1–2 pieces of marinated lean meat, and fold into a triangular shape. Bring a pot of water to a boil, add the dumplings, cook until done, then remove. Mix with soy sauce, MSG, sesame oil, lard, and red wine, sprinkle with chopped scallions, and serve. Alternatively, place the cooked dumplings in a soup bowl that has been pre-seasoned with the above seasonings, or serve them in a light soup with a little vinegar and pepper added as a soup dish.