Now, let’s get started with the preparation process:
- Cook the Cassava: Begin by peeling the cassava and cutting it into smaller pieces for easier cooking. Place the cassava in a large pot of water, ensuring it is fully submerged. Add 1 tablespoon of salt to the water and bring it to a boil. Once boiling, reduce the heat to medium and cook the cassava for about 40-45 minutes, or until it is very soft and tender. The cassava should be easy to pierce with a fork, and it should fall apart slightly when mashed. Drain the water and allow the cassava to dry a little, removing any excess moisture. This step is essential to ensure that the dough is not too wet when you mash it.
- Prepare the Filling: While the cassava is cooking, you can prepare the filling. Start by heating a bit of oil in a large skillet over medium heat. Once hot, add the crushed garlic and chopped onion, sautéing them until they become golden brown and fragrant, about 3-4 minutes. Next, add the chopped bell pepper, tomato, and optional chili pepper if you like some spice. Sauté the vegetables until they soften, about 2-3 minutes. Now, add the shredded dried beef to the skillet, stirring to combine everything well. Season with black pepper and parsley to taste. Allow the filling to cook for about 2 more minutes, just enough for the beef to warm through and absorb the flavors from the vegetables. Once done, set the filling aside to cool slightly.
- Make the Dough: Once the cassava has cooled slightly, transfer it to a large mixing bowl. Using a potato masher or your hands, mash the cassava until it is smooth and dry, with no large lumps remaining. The texture should be dense and firm, but still soft enough to shape. Add the margarine to the mashed cassava and mix well until fully incorporated. Then, add the fresh parsley, adjusting the amount to your taste. The margarine adds a rich flavor and helps to bind the dough together, so there is no need for additional flour. The dough should be pliable and easy to work with. If it feels too sticky, let it cool a bit longer and continue mashing.
- Shape the Dumplings: Once the dough is ready, divide it into portions of about 100g each. You can use your hands or a kitchen scale to ensure uniform portions. Take each portion of dough and roll it into a ball. Flatten the ball into a disc shape, creating a small indentation in the center for the filling. Place about 1-2 tablespoons of the cooled beef filling in the center of each disc. Carefully fold the edges of the dough around the filling, pinching them together to seal the dumpling. You can shape the dumplings into a round or oval shape, depending on your preference. Make sure they are sealed tightly to prevent the filling from spilling out during frying.
- Fry the Dumplings: Heat oil in a deep frying pan or pot to approximately 180°C (350°F). The oil should be hot enough for the dumplings to fry quickly and evenly, becoming golden and crispy on the outside. Carefully place the dumplings in the hot oil, frying them in batches to avoid overcrowding the pan. Fry each batch for about 4-5 minutes, or until the dumplings are golden brown and crispy on all sides. Use a slotted spoon to remove the dumplings from the oil, allowing any excess oil to drain off. Place them on paper towels to absorb any extra oil and ensure a crispy finish.
- Serve: Once fried, the cassava dumplings with meat are ready to serve. These dumplings are best enjoyed hot and crispy, either as a snack, appetizer, or main dish. You can serve them with a simple dipping sauce, such as a tangy tomato sauce or a garlic aioli, or enjoy them on their own. The combination of soft cassava dough and savory beef filling is absolutely irresistible.
Make-Ahead and Storage Tips:
