Because I have always liked to eat taro dumplings, the ones in the store are often small and expensive,
So I plan to do it myself.
Xinchang taro dumplings
By LennaStokes
Recipe Recommendations
Steps for Xinchang taro dumplings
1
This time I used 5 taro dumplings, so I made about 70 taro dumplings.
2
Cut each taro in the middle and place it in a pan to steam.
3
Peel and peel the steamed taro, wait for it to cool a little, add sweet potato flour, and mix into dough.
4
Add appropriate amount of salt to chop the pork, add chopped green onions or leeks (according to personal preference), add some MSG, and sprinkle with sesame oil.
5
Now you can prepare to make taro dumplings.
6
First pull off a small dough with your hands, rub it round, then flatten it flat, then squeeze it into round slices smaller than the dumplings, add the meat filling, and then wrap it into a triangle (pay attention not to squeeze it to death in the middle, leave some space, so that it will be more delicious).
7
This is a semi-finished product, haha.
8
Then put it in the pot and cook. Just like dumplings, you need to pour water 2-3 times. When the taro dumplings surface to the water and turn translucent, it's almost ready. Add some seaweed and green onions, and it's ready.
9
Pour into a small bowl and taste slowly.