Honestly, this one is PRECIOUS. I know you've been missing flour tortillas and fried dumplings.
Yuca root is a versatile starch worth checking out. It can replace your grains and potatoes and give you the illusion of normal eating. Yuca root is also called cassava, tapioca, and manioc. You'll be looking for either the fresh roots, or frozen varieties in your local asian market. To help in your search, we've noticed that fresh root is usually called yuca, or manioc in latin markets, the frozen is called cassava, and the flour is called tapioca. All the same ingredient though!
In addition to the yuca, you'll need a little oil and salt, and for hardware, a food processor, a piece of parchment, and a tortilla press.
For these tortillas/wrappers, we prefer the frozen version, but that's just because it takes a lot of time off the process of peeling. Fresh yuca roots are often "yucky" (see what I did there) in the middle (making them unusable), which you don't know until you peel them; the frozen ones are obviously good, pre-measured, and grated, too. woo!
If using fresh, peel the outer layer off using a sharp knife, then feed into a food processor to grate. You're going to want about 2 cups of grated yuca. If using frozen, thaw a bag (or do two at a time to make a lot, to freeze later) and empty into a towel or some cheesecloth. You need to wring out most of the water. You don't want it totally dry, but mostly dry.
Next, grab a piece of parchment twice the size of your tortilla press, fold in half. Take a piece of dough about the size of a ping pong ball, sandwich it in the parchment, and press. Lift the press, turn the tortilla 90 degrees, and press again. Voilá!
Stack your tortillas individually on a plate, with plastic wrap or parchment in between layers. You can cook them now, or freeze for later. We usually stick the whole plate in the freezer and then once they're frozen we transfer the individual tortillas into a large plastic bag and return to the freezer.
We added a lot of photos here, but it's not really complicated or too time consuming at all. Thaw, squeeze, cook for three minutes, pulse for a couple minutes in the processor, press. 15-20 minutes tops, depending on how big of a batch you make. TOTALLY WORTH IT!
Let us know how it works for you!