Serano Nanito
(Papua New Guinea hufu dumplings)

	Serano Nanito (Papua New Guinea hufu dumplings)

• 1 pound Hufu Classic Strips
• 4 medium size yams
• ½ pound sago (or 1 medium size parsnip)
• 2 tablespoons vegetable oil
• Salt
• 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 1/8 (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 degrees F.
• Grease baking tray with vegetable (or olive) oil.
• Spray dumplings with vegetable (or olive) oil.
• Bake until nearly golden, about 20 minutes.