Longyan Cassava Root Dumplings by Foodiepaupau

Ingredients

• 400g (14 oz) cassava starch (for the dough)
• 200ml (3/4 cup) boiling water (for the dough)
• 250g (9 oz) ground pork
• 100g (3.5 oz) shiitake mushrooms, finely minced
• 50g (1/4 cup) roasted peanuts, crushed
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper

Instructions

1. Combine ground pork, minced mushrooms, crushed peanuts, soy sauce, sesame oil, salt, and white pepper in a bowl; mix well and chill for 15 minutes.
2. Place cassava starch in a heat-proof bowl and gradually pour in boiling water, stirring constantly with a wooden spoon until a shaggy, translucent dough forms.
3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
4. Divide the dough into 16 equal portions and roll each into a thin circular wrapper.
5. Place 1 tablespoon of the pork filling into the center of each wrapper, fold over, and pinch the edges firmly to seal.
6. Steam the dumplings in a bamboo steamer over boiling water for 10-12 minutes until the skin becomes translucent and firm.