Recipe for Dumplings with Cheese Filling, in 10 Minutes

Instructions

5. Boil the cassava: Wash and peel the cassava, then cut it into evenly sized chunks to ensure it cooks uniformly. Place in a large pot and cover with water. Bring to a boil and cook over medium heat for 25–30 minutes, or until the cassava is very soft and easily pierced with a fork. The texture should be tender enough to mash smoothly. Drain well and remove any tough fibrous cores from the centre if present.
6. Mash the cassava: Transfer the hot, drained cassava into a large mixing bowl. Immediately add the butter while the cassava is still warm so it melts easily. Use a fork, potato masher, or food processor to mash until smooth and lump-free. The resulting purée should be creamy but thick enough to hold its shape when formed.
7. Season and form the dough: Stir in chopped fresh herbs—such as parsley, chives, or cilantro—according to taste. Season with salt and any other preferred seasonings. Mix well until the dough is uniform, smooth, and moldable. If needed, let it cool slightly before handling.
8. Shape and fill: Take small portions of the cassava mixture—about the size of a ping-pong ball—and flatten them in your palm. Place a spoonful of shredded mozzarella in the center, then wrap the dough around it, sealing tightly to fully enclose the cheese. Roll gently into a smooth ball, ensuring there are no cracks or openings.
9. Fry until golden: In a deep frying pan or pot, heat enough oil over medium heat to submerge the cassava balls. Test the oil with a small piece of dough—it should sizzle immediately. Carefully lower in the balls in batches, avoiding overcrowding. Fry for about 3–4 minutes, turning occasionally, until the exterior is evenly golden brown and crisp. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
10. Serve warm: Arrange the fried cassava balls on a serving plate. Serve immediately while hot so the mozzarella inside remains melted and stretchy. Offer mayonnaise, spicy aioli, or your favourite dipping sauce on the side for added indulgence.

Tips & Serving Suggestions