Haaka Dumplings
I spent an awe inspiring day with Lakers and his wonderful family. I was planning on venturing out into the country side of Fujian province on my own to see the amazing earthen buildings know as the Tulou. Before I knew it I had a ride, an escort and the sincere hospitality of people I had never met.
While few of them could speak english we seemed to have little trouble communicating. Before I knew it I was getting a cooking lesson from Laker's mother. A brilliant cook, I was honored to have the opportunity. Like the lessons from my grandmother there was no measuring or fretting about a missing ingredient. Guided by instinct rather than a scrap of paper, the outcome was a celebration of the local bounty.
For the filling;
- Mushrooms, sliced
- Meat, beef or pork, minced
- Cane shoots, julienned
- Soy sauce
- Fish Sauce
- Water
- Chicken bouillon
- Peanut Oil
Sauté ingredients in a wok until the are cooked to your liking.
For the Dough:
- Taro root, boiled, peeled and mashed with your hands
- Sweet Potato Flour
Mix enough sweet potato flour into the tarp root to makes dough. Roll out so that the dough is about 2" in diameter. Slice the rolls 1" thick. Stuff with filling and then boil dough.
Serve with sauces to dip in, like Sweet Chili and a paste of chili's and garlic.
More great inspirations from China:
Photo Credit: Julie Cecchini
Comments