Ingredients
400 g kudzu starch, 75 g fresh milk, 40 g cooked pork fatback, 25 g each of peeled roasted peanuts and almond powder.
Seasonings
75 g (about 2/3 cup) white sugar, 15 g (about 2 tablespoons) cornstarch.
Instructions
1. Finely chop the cooked pork fat, crush the roasted peanuts into a powder, and mix both with sugar, then roll into small pea-sized balls, placing them into a basket containing kudzu starch as you go, then shake the basket to coat the balls evenly with starch, remove them, and place into a slotted spoon.
2. Place a wok over high heat, add water and bring to a boil. Briefly blanch the sieve containing the round balls in the boiling water, then remove and transfer them to a tray of kudzu starch. Quickly shake the tray to coat the balls with another layer of starch. Repeat the blanching and coating process once more, then place the balls into the boiling water. Once it returns to a boil, reduce the heat to low and continue cooking.
3. In another pot over heat, add water and white sugar, bring to a boil. Combine milk, almond powder, and cornstarch slurry, stirring until smooth, then slowly pour into the sugar water. When it boils, skim off any foam, then pour the sweet milk mixture into a soup bowl. Using a slotted spoon, gently scoop out the kudzu starch dumplings and carefully transfer them into the bowl. This dish features smooth, chewy, and fragrant kudzu starch dumplings with a rich aroma of milk and almonds.