material

500 grams of taro, wheat starch (corn starch) 150 grams, 50 grams of sugar, 50 grams of lard, bean paste stuffing and peanut oil.

working methods

1. Lipu taro peeled, washed and diced.

Steam in the microwave oven

3. Take it out and press it into mud with a small spoon

4. Put the ground powder into a large bowl. Flour is wheat starch, which is usually sold in large supermarkets.

5. Add boiling water and blanch.

Add sugar

7. Add lard. Those who don't like lard can use salad oil instead, but lard tastes purer.

8. Knead it by hand. Because lard is added, it does not touch hands at all, and it is easy to knead evenly.

9. Add pressed taro paste

10. Knead corn flour and taro paste into dough.

1 1. Take a small piece and flatten it.

12. Pack a proper amount of bean paste.

13. Knead into jiaozi shape.

14. ignite in a pot, add oil and heat to 40% heat.

15. Add taro jiaozi, fry over low heat until the skin is golden yellow, take out and drain.

Method 2 of taro jiaozi,

material

Taro, a cassava flour, 300 grams of pork belly, 300 grams of winter bamboo shoots, 200 grams of fungus, 50 grams of sweet potato vermicelli and 50 grams of ginger.

working methods

1 Peel taro, put it in a steamer, slice and steam for about 20 minutes.

2 Steamed taro, pour it into paste with tools and let it cool.

3 Add cassava flour and stir well. If it is too dry, add some warm water.

4 pork belly chopped into minced meat for later use.

5. Chop all the winter bamboo shoots and fungus, wash them with clear water, and wash the sweet potato vermicelli with clear water.

6 Stir-fry ginger slices with hot oil

Then take out the ginger slices and throw them away. Mix chopped pork belly, auricularia auricula and sweet potato vermicelli, and season with salt.

8 Use noodles made of taro and cassava flour as skin.

9 Wrap the stuffing into a jiaozi shape.

10 Put a little oil in the pan, put the taro jiaozi in the pan, cover the pan, and fry over low heat.

1 1 fried over one side. Cover half.

skill

Taro should be steamed first, or put in a pressure cooker, boiled with water, and then dried until it is warm and not hot. Cassava flour can be added. Cassava flour can be taro jiaozi, transparent, elastic and slippery. It's not available in the market, but online. It's very cheap, only a few dollars a catty. Winter bamboo shoots are indispensable, or spring bamboo shoots can also be used. Only bamboo shoots and taro jiaozi are particularly fragrant.

You can also eat it steamed, but you should spread corn husk, perilla leaves and lotus leaves under the taro dumplings, otherwise it will be too sticky, and it will not be easy to get out of the pot after steaming, and it will be easily broken.