Use taro and sweet potato powder to make taro jiaozi. There are similar foods in many places in the south, some are called taro dumplings, and some are called glutinous rice dumplings.

Ingredients: taro, sweet potato powder, vermicelli, auricularia, dried bean curd, pork, shallot, dried shrimps and ginger. Step 1: Soak auricularia and vermicelli in warm water in advance, wash pork, dried bean curd, dried shallot and dried shrimps, and control the moisture.

Step 2: Wash and chop the soaked auricularia auricula, chop the vermicelli, cut the dried bean curd into small particles, chop the three fat and seven thin front leg meat into minced meat, peel the ginger and chop the leek.

Step 3: Stir-fry minced meat in a pot, add a proper amount of cooking wine to dry the water, then add a little light soy sauce, add Jiang Mo to stir fry, then add shredded auricularia, dried bean vermicelli and dried shrimps to stir fry, add a proper amount of salt, sugar, light soy sauce, oyster sauce and pepper, stir fry until raw, and let cool for later use.

Step 4: Wash the taro, put it in a pressure cooker, add appropriate amount of water, and continue to cook for about five minutes after boiling SAIC. Take out taro, peel it while it is hot, and press it into mud with a shovel.

Step 5: Pour a little sweet potato powder into the taro paste. If it is sticky, pour a proper amount of sweet potato powder and continue to stir evenly until the dough is not sticky and moderate in hardness.

Step 6: Take a proper amount of dough to reunite in your hand, then knead it into a pancake shape, add a proper amount of stuffing, slowly tighten the mouth, and then gently arrange it in a circle.

Step 7: Cooked taro balls can be eaten directly by steaming or cooked in soup, and the taste is soft and chewy.

Tip: Taro jiaozi is a special snack here, and the stuffing can be adjusted according to your own preference. The skin of taro jiaozi can't be mixed with water, and the dough can only be mixed by the moisture of taro, so the sweet potato powder should be more delicate, otherwise it won't melt without water. When taro dumplings are wrapped, there will be some cracks in the skin, which is okay. Sweet potato powder has strong adhesion, and the jiaozi of taro becomes complete after steaming.