Serano Nanito

Ingredients

 * 1 pound Hufu Classic Strips
 * 4 medium size yams
 * ½ pound sago (or 1 medium size parsnip)
 * 2 tablespoons vegetable oil
 * salt
 * pepper, freshly ground

Directions

 * 1) Cook the yams in a large pot until tender (approximately 45 minutes at high heat).
 * 2) Let the yams cool and then peel and mash thoroughly.
 * 3) Sprinkle flour out on a flat surface and lay out pre-prepared dough and let rise.
 * 4) While the dough is rising, prepare filling.
 * 5) Heat in a large skillet over medium heat 2 tablespoons vegetable oil.
 * 6) Add and cook for 5 minutes 1 pound hufu, chopped in small pieces, salt and pepper to taste.
 * 7) Mix hufu and mashed yams together.
 * 8) Lightly oil 2 baking sheets.
 * 9) Lay flour on a flat surface and place the dough on the surface.
 * 10) The dough should be between ⅛ (french style) and ¼ inch (png style) in thickness.
 * 11) Cut dough into rectangular sections approximately 4 inches long and 3 inches in width.
 * 12) Place a heaping tablespoon of filling in the center of each circle.
 * 13) Moisten one side of dumpling, fold over in half, and pinch together.
 * 14) Place the dumplings on the baking sheets, cover, and let rise until puffy (15 – 20 minutes).
 * 15) Preheat oven to 300 °F.
 * 16) Grease baking tray with vegetable (or olive) oil.
 * 17) Spray dumplings with vegetable (or olive) oil.
 * 18) Bake until nearly golden, about 20 minutes.