Steamed dumplings are the most unique snacks for Hakka people in Ninghua to entertain guests. The preparation method comprises mashing taro seeds into taro paste, mixing with appropriate amount of sweet potato powder, fully kneading to make stuffing skin, mashing with radish, draining water, adding shredded lean meat, shrimp skin, fresh bamboo shoots and mushrooms, frying, and mixing with chopped green onion and appropriate amount of lard to make stuffing.
The stuffing skin made of taro paste is wrapped with stuffing, kneaded into a cup-shaped cone without handle, steamed and placed on the table. Drink hot with high-quality soy sauce, lard, sesame oil and other condiments. It smells delicious. Although it is pasta, it tastes better than pasta and has become a unique local food in Ninghua.
In the early years, the Han nationality in the Central Plains moved south to the Shibi area in Ninghua to avoid the war. They not only brought advanced farming techniques, but also brought some eating habits of the Central Plains to Ninghua. At first, the Han people in the Central Plains liked pasta and usually liked to cook steamed food wrapped in meat stuffing, which was called Shao Shao.
However, after moving to Ninghua, Ninghua is located in the south and is a rice and grain producing area. Since ancient times, wheat has been planted less, and there are not many staple foods such as rice and pasta. Due to the lack of flour, this kind of stuffed food is gradually decreasing, which deeply regrets the people who moved to Shibi.
However, the sweet potato powder rich in Ninghua is too sticky to replace flour at all. Later, a clever woman named Zhang appeared in Shibi Village. She tried to cook taro, peel it, and mix it with sweet potato flour to make stuffing instead of flour. Then she wrapped the stuffing in it. Unexpectedly, all steamed pasta is as delicate as pomegranate carving, looks like pomegranate cracked in autumn, and even tastes better than flour.
taro
Due to the emphasis on stuffing, this cooking method has gradually spread and become a household name, becoming the most famous snack of Hakka people in Ninghua.
Ninghua steamed dumplings has a unique style and distinctive local characteristics. The key is that the filling is made of taro and sweet potato powder. Its smooth and delicate taste is unique in this country.
Although the stuffing was originally introduced to Ninghua by China people, the cooking and sales of Ninghua not only inherited the cooking skills of Central Plains pasta, but also developed and innovated, with a strong and unique Hakka flavor.
When the farm work is a little idle, the mother-in-law and sister-in-law sit around and talk, spreading out the stuffing in the bag, carefully preparing it and arranging it one by one, just like a work of art, that is to say, their family exerts everyone's skills, which is really delicious and really a very pleasant enjoyment.
A bowl of soft and delicious hot soup is really a classic.