- 1 pound Hufu Classic Strips
- 4 medium size yams
- ½ pound sago (or 1 medium size parsnip)
- 2 tablespoons vegetable oil
- pepper, freshly ground
- Cook the yams in a large pot until tender (approximately 45 minutes at high heat).
- Let the yams cool and then peel and mash thoroughly.
- Sprinkle flour out on a flat surface and lay out pre-prepared dough and let rise.
- While the dough is rising, prepare filling.
- Heat in a large skillet over medium heat 2 tablespoons vegetable oil.
- Add and cook for 5 minutes 1 pound hufu, chopped in small pieces, salt and pepper to taste.
- Mix hufu and mashed yams together.
- Lightly oil 2 baking sheets.
- Lay flour on a flat surface and place the dough on the surface.
- The dough should be between ⅛ (french style) and ¼ inch (png style) in thickness.
- Cut dough into rectangular sections approximately 4 inches long and 3 inches in width.
- Place a heaping tablespoon of filling in the center of each circle.
- Moisten one side of dumpling, fold over in half, and pinch together.
- Place the dumplings on the baking sheets, cover, and let rise until puffy (15 – 20 minutes).
- Preheat oven to 300°F.
- Grease baking tray with vegetable (or olive) oil.
- Spray dumplings with vegetable (or olive) oil.
- Bake until nearly golden, about 20 minutes.
Community content is available under CC-BY-SA unless otherwise noted.