The vegetarian recipe for ‘Vegetarian Taro Puffs’:

servings – 20 taro puffs

Ingredients

Filling

  • ½ cup shiitake mushrooms (soak in hot water till soft and dice)
  • ½ cup diced carrot
  • 1 cup diced yam bean
  • 1 cup vegetarian barbecued meat (dice)
  • ½ cup green peas
  • 4 tbsp vegetable oil
  • 2 cups water
  • 3 tbsp vegetarian oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • ½ tsp white pepper powder
  • ½ tbsp wheat flour
  • 1 tbsp tapioca starch

Taro Dough

  • 600 g taro (peel, cut into chunks, steam till soft and mash)
  • 1 ½ cup wheat starch
  • ½ tsp five-spice powder
  • ½ tsp salt
  • ½ tbsp sugar
  • 1 cup vegetable oil

Method

Filling

  • Heat oil, stir-fry shiitake mushrooms till fragrant.
  • Add vegetarian barbecued meat, vegetarian oyster sauce and dark soy sauce; stir-fry for about 30 seconds.
  • Add carrot, yam bean, green peas and water; briefly stir fry, cover the pan and cook over medium heat for 2 minutes.
  • Mix tapioca starch, wheat flour and sugar with some water; gently pour the mixture into the pan and stir evenly.
  • Add sesame oil and white pepper powder and stir evenly.
  • Dish out, place in a large bowl and cool.

Taro Dough

  • Combine all the ingredients and knead to form a smooth dough.
  • Divide the dough into 20 equal portions.
  • Roll out each small dough into a round, place 1 tbsp full of filling in the center of the pastry and pinch the opposite two sides together to form a dumpling; repeat.
  • Heat oil and fry the taro dumplings over high heat till golden brown.
  • Dish out, drain and serve.