Taro, pork belly, vegetarian dishes (optional mushrooms, winter bamboo shoots, radishes, onions, mustard greens and leeks).

Method for make taro jiaozi:

1 Wash taro and cook in a pot. Be careful not to use betel nut taro, use that kind of taro. Because this kind of skin tastes soft, betel nut taro tastes like powder, so the skin is not so q-elastic and refreshing.

Dumpling skin: after peeling and mashing into taro paste, add appropriate amount of sweet potato powder, oil and refined salt, and roll it into the shape of dumpling skin with a rolling pin for later use. If the taro paste is not too much, you need to add water, and the sweet potato powder should be scalded with boiling water. This will be more q-shaped. Add taro paste while it is hot, and don't simply add cold water, which is easy to form. Authentic taro jiaozi, the dumpling skin must be pinched by hand, and now it is wrapped.

Dumpling stuffing: chop pork belly into minced meat, chop vegetarian dishes into dices, knead the water evenly, mix the minced meat and vegetarian dishes evenly, add seasonings such as salt and chicken essence according to personal taste, and remember to drain the stuffing juice to prevent water from coming out. You can also fry the stuffing to 70% according to your personal taste.

4 Taro jiaozi can be wrapped in the same way as flour jiaozi, but it can be bigger. Taro jiaozi is generally crescent-shaped, and it is also shaped according to your favorite jiaozi style.

5. The taro is wrapped in jiaozi and boiled in a pot. Of course, it can also be steamed directly. However, because it is made of sweet potato powder, it is easy to stick when steamed directly. It is best to put banana leaves under it to prevent sticking, or like Guangdong Crystal jiaozi, you can put a little radish under the steamed dumplings and steam them together. After steaming, add some chopped green onion and pour it on the oil fried with onion. The aroma of taro and onion is perfectly combined and chewy.