The proportion of taro dumpling skin is 1. Choose undamaged taro to play with, clean it, soak it in water for more than 30 minutes, and chopsticks can be inserted easily. 2 After the taro is cooked in the pot, prepare the stuffing. Chop pork belly into minced meat. 3 Mushrooms are soaked in advance, cut into pieces and mixed with minced meat. Add salt, chicken essence, Chili powder, cooking wine, soy sauce, soy sauce and mushrooms in water. You can add a small bowl or a little oyster sauce. Wash the onion, cut it into pieces, and mix it with the meat except a little for ornament when cooking jiaozi. 5 Stir well. 6 Take 250g of sweet potato starch, which looks like a bowl. 7 crush the sweet potato powder with a rolling pin or wine bottle. Then put about half of it first, and don't use it all together. The preparation time is still a little long, during which the taro should be cooked. Take it out in advance to dry. At this time, taro should be warm and slightly hot. Peel taro, mix with flour and knead into dough. If the flour is not enough, you can add a small amount of sweet potato flour that has just been served. This is a kneaded blank. 10 Grab a small ball and rub it with your hands. If the agent is wrong, it should be soft, otherwise the dumpling skin will crack easily. 165438+ 12 can be wrapped for a long time according to the normal wrapping method in jiaozi. Be careful not to pull the leather, but to massage it. 13 all wrapped up. The last four of me are too lazy to pinch flowers, so I just mix them together casually. This is the most common wrapping method. ) put a little oil in the pot of 14, then heat it, add enough water, and add a little salt to the water. Boil and enter jiaozi. I left some minced meat to cook. 15 Cook for 6- 10 minutes according to the size of jiaozi. 16 add a little soy sauce to color, sprinkle with chopped green onion, and take out the pot. 17 is a very Q-bomb taro jiaozi. Eat while it's hot.