Fuqing Sweet Potato Balls with Seaweed and Oysters
Tender sweet potato dough balls filled with savory oysters and seaweed, a classic specialty from Fuqing.
Story
These chewy, translucent dumplings hail from Fuqing. The dough is made from mashed sweet potato and starch, creating a delightful texture that pairs perfectly with the brininess of fresh oysters and dried seaweed.
Ingredients
Sweet potatoes
500 g
Sweet potato flour (or tapioca starch)
150 g
Fresh oysters
100 g
Dried seaweed (nori)
5 g
Scallions
2 stalks
Salt
1 tsp
Chicken stock or water
1 L
Instructions
1
Prepare the potato dough
Wash and chop the sweet potatoes into chunks. Boil or steam them until completely tender, about 10–15 mins. Drain well and transfer to a large mixing bowl. While hot, mash the potatoes thoroughly. Gradually mix in the sweet potato flour and a pinch of salt until a smooth, pliable dough forms. Let it cool slightly until it is safe to handle.
2
Shape the dumplings
Rinse the oysters and chop the dried seaweed into small pieces. Finely slice the scallions. Take a portion of the dough and flatten it in your palm. Place a small amount of oysters, seaweed, and scallions in the center. Pinch the edges together to seal and roll it gently between your hands to form a smooth ball. Repeat with the remaining dough and filling.
3
Cook and serve
Bring a pot of chicken stock or water to a gentle boil. Carefully slide the sweet potato balls into the liquid. Cook for about 5–7 minutes, or until they float to the surface. Ladle into bowls, ensuring plenty of broth is served with each portion.
