Taro Crystal Dumpling

by ryanllee
taro crystal dumpling

These crystal dumplings are a chiuchow variation that originate from the Chaozhou area of the Guangdong province in China. They were served as dim sum dishes there and quickly became offered in various Hong Kong restaurants as their popularity began to explode.

These days I feel like I hardly ever see the sweet variation of these dumplings anymore 🙁 They’re mostly served savory with meat or vegetable fillings instead, so I decided to make my own sweet variety.

taro crystal dumpling
taro crystal dumpling

These dumplings are known for their classic, almost transparent outer shell and slightly chewy and bouncy texture (which is achieved by a special mix of wheat and tapioca starch).

I filled them with some homemade taro paste, colored slightly with the addition of 2 slices of purple yam! I’m a big fan of taro and it has a wonderful light pink color as well as a subtle, savory flavor which the additional purple yam did not detract from at all!

taro crystal dumpling
taro crystal dumpling

taro crystal dumpling

Taro Crystal Dumpling

FacebookTweetPin These crystal dumplings are a chiuchow variation that originate from the Chaozhou area of the Guangdong province in China. They were… Desserts Taro Crystal Dumpling European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Taro Paste

  • 260g taro or 2 cups worth of fresh taro (to get a nice purple hue, add a slice or two of purple sweet potato)
  • 1/4 cup and 1 tbsp granulated sugar
  • 3/4 cup water

Crystal Dumpling

  • 1/2 cup wheat starch
  • 1/3 cup tapioca starch
  • 3/4 cup boiling water
  • 1 tbsp vegetable oil

Instructions

Taro Paste

  1. First steam the taro and mash it up
  2. Pour the mashed taro onto a nonstick skillet, along with the water and sugar and mix to combine as you cook it
  3. Heat over medium heat and cook for 5-10 minutes, or until the taro paste starts to come together and cling to itself
  4. Set aside to cool as you make the dumpling dough

Crystal Dumpling

  1. Mix together the wheat starch and tapioca starch
  2. Pour in the boiling water and mix to combine (add an additional tbsp of water if the dough feels too dry)
  3. Slightly wet hand with a dab of the oil, and then pour the rest into the dumpling dough
  4. Knead in the rest of the oil into the dough and then divide into 20 equal sized balls
  5. Take about 1 tbsp of the taro paste and roll it into a ball
  6. Wrap the dumpling skin around the taro paste ball
  7. Repeat with the rest of the dumpling balls
  8. Place the dumplings in a steamer and steam for 5-7 minutes (brush lightly with oil if a glossier appearance is desired)
  9. Then enjoy! (be sure to eat hot/warm as the shells tend to dry out as they cool)



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