Pork dumplings stuffed in crimini mushrooms caps (left) and over pepper slices (right) with tapioca starch blankets (spring roll skin) and a leek garnish.
I only wish these were in season; I cut two-bite slices and dusted them with tapioca flour - this allows the filling to adhere to the vegetables.
I pulled the stems and froze them for stock, and dusted these with tapioca starch before filling. The pork filling recipe is
here.
After filling the vegetables with the meat mixture, I placed them over leek greens in the steamer and topped them with tapioca skins. This was an experiment to make them prettier than just being porky beige. They cooked for 20 minutes.
For sure, they are prettier and more interesting with a "hat", but the skin is very sticky and clingy. Nice little bites.
Pork dumplings stuffed in crimini mushrooms caps (left) and over pepper slices (right) with tapioca starch blankets (spring roll skin) and a leek garnish.
I only wish these were in season; I cut two-bite slices and dusted them with tapioca flour - this allows the filling to adhere to the vegetables.
I pulled the stems and froze them for stock, and dusted these with tapioca starch before filling. The pork filling recipe is here.
After filling the vegetables with the meat mixture, I placed them over leek greens in the steamer and topped them with tapioca skins. This was an experiment to make them prettier than just being porky beige. They cooked for 20 minutes.
