The KaiKai Book

This is a special dim sum dumpling because the wrapper is made with taro. After deep frying, the outside will puff up into a beautiful delicate crust, while the middle layer maintains the soft and creamy texture. It is like a crispy, flaky mashed potato stuffed with a savory filling - very interesting. Although this dumpling is mind-blowing, the recipe is complicated and challenging. Many skillful dim sum masters aren't able to achieve the perfect result. Therefore, I included as much detail and tips as possible to ensure your success. INGREDIENTS (makes 20 dumplings) Make the Wrapper. 400 grams of taro, 200 grams of water, 1/2 tsp of salt, 1 tsp of sugar, 160 grams of wheat starch, 130 grams of lard. Make the Filling. 1 tbsp of oil, 114 grams (4 oz) of ground pork, 40 grams of Cantonese sausage, 3 shiitake mushrooms, previously soaked for 2 hours and diced (save the soaking liquid), 60 grams of carrot, minced, 114 grams (4 oz) of shrimp, diced, 1 tbsp of Chinese cooking wine, 1/2 tsp of black pepper, 2 tsp of oyster sauce, 2.5 tsp soy sauce, 1 tsp dark soy sauce, 2.5 tsp of cornstarch, 2.5 tbsp of the mushroom soaking liquid, 1/4 cup of scallion. Others: 2-3 cups of oil to deep fry the dumplings