Sweet Potato ~ The Chinese Gnocchi

Still remember the Hakka Abacus Bead I made before this! Actually, this is another version of it. Instead of using mashed taro, I'm using mashed sweet potato. Compare to mashed taro, mashed sweet potato is much softer especially the one in orange colour but not the yellow ones. What I'm making today is much quicker and easier compare to the Abacus Bead shape. No need to spend long hours rolling each of them. That what I love about. hehe.... Come on, lets join me.

Ingredients for sweet potato dough :
300gm   sweet potato, mashed
1/2 cup  warm water
200gm    tapioca flour
1 tbsp    wheat starch/tung fun
*extra tapioca flour

Method :
(1)  stir half of tapioca flour into mashed sweet potato till combined.
(2)  then add in water little by little alternately with the remain flours.
(3)  knead dough till smooth and if it is still a little too soft, add more tapioca flour cause mashed sweet potato is moist & softer than mashed taro.
(4) once it's ready, divide dough into smaller portion and roll them up like s rope.
(5) arrange all prepared dough onto a tray, then steamed for 20-25mins over high heat.
(6) finally, leave completely cool before used.

The steamed sweet potato should be looking like this....gluey, chewy and shinny. Caution : Never ever put your hands on them while it's still hot. It is really hot & quite sticky too. But don't worried, you can easily pull them out once it's totally cooled off. Cut each into small bite size and it's ready to go to the WOK.

Ingredients :
1 carrot, cut into fine shreds
2  dried mushroom, soaked & thinly sliced
100gm   coriander, cut into 1"
70gm  dried black wood ear/fungus, soaked & sliced into fine shreds
2 red chilies, thinly sliced
handful of fresh ginger shreds
*cooked sweet potato dough, cut into bite size

Seasoning :
2-1/2 tbsp   vegetarian oyster sauce
2 tspn   light soy sauce
a dash crushed black pepper
1/2 cup water
*you may use a bit of Shaoxing wine (optional)

Method :
(1) heat the wok, add in enough cooking oil/sesame oil and stir in ginger, fry till fragrant.
(2) then stir in wood ears and mushroom, saute for a few seconds.
(3) now, add in all the seasoning and let it simmer for a couple of minutes over medium heat.
(4) stir in the cooked sweet potato dough and let it simmer for another few more minutes or till the gravy became thickened.
(5) off the heat, then add in the remain ingredients and stir to well combined, serve warm.

Well, may be you can try this out on the coming Chinese New Year. Instead of making the taro version every time, you need a brand new makeover. I mean the food NOT you!!!! haha.... Honestly, I think myself need a total makeover as well. I can't remember when is the last time I used lipstick or eye shadow. And don't even know where I'm keeping them or are they already expired! Muakaha....  Anyway, hope you guys will love this Chinese gnochi.
*
I'm sending this to Shaz & Suresh @ Muhibbah Malaysian Monday.