Taro dumpling skin: small taro, sweet potato starch

Taro dumpling stuffing: 250 grams of pork and 50 grams of mushrooms.

Production steps:

First, taro dumpling skin

1, taro washed, peeled and steamed with water.

2, steamed taro peeled, not enough powder and spots to pick out.

3. Add sweet potato starch to taro and knead it into dough while it is hot. The amount of sweet potato starch depends on the hardness of dough.

4. Knead taro and sweet potato starch evenly, cover with plastic wrap and relax for 20 minutes.

5. After the dough is cooled, continue to knead the dough into smooth and delicate, and cover it with plastic wrap for later use.

Second, taro dumpling stuffing

1, 250g minced meat with seven thin and three fat, soaked in mushrooms and chopped.

2. Add salt, oyster sauce, pepper, sugar, soy sauce, chicken essence, monosodium glutamate and Jiang Mo to the pork stuffing.

3. Adjust the pork stuffing to taste, add a little water and stir vigorously, add 50 grams of chopped Dongru, and finally add oil and mix well. Taro dumpling stuffing is the same as ordinary dumpling stuffing, but it is not too thin.

Third, make taro jiaozi.

1, take one third of the kneaded dough and put it in a boiling pot to cook.

2. Knead the cooked dough and other dough evenly.

3. Divide the dough into several portions. First, rub one portion into strips and knead it into powder by hand. Cover another dough to prevent air drying and cracking.

4. Knead the rounded agent into a straw hat shape by hand, which can be thinner. Fill in the prepared dumpling stuffing and knead it into a triangle or crescent shape.

Fourth, cook taro jiaozi.

1, add chopped green onion, coriander, soy sauce, sesame oil, pepper, chicken essence monosodium glutamate, vinegar and salt to the bottom of the bowl. Taste can be determined according to personal preference.

2, add water to the pot to boil, pour the right amount of boiling water at the bottom of the bowl, and make taro dumplings.

3. Boil it in the taro jiaozi, and the taro jiaozi will become bigger and float, and the color will become brighter and basically cooked.

4. Take out the taro jiaozi and put it into the soup bowl. A bowl of taro is ready in jiaozi. Have a taste of taro jiaozi, which is soft, waxy, smooth and tender, and has a unique flavor.

5. The wrapped taro jiaozi can also be steamed. If the dough is left, you can knead it into small balls to make taro balls.

Tips:

1, the taro should be glutinous. After the sweet potato starch is added, the dough should not be too dry, and the taro dumpling skin is easy to crack.

2, one-third of the dough is cooked, and it is kneaded with other doughs, so that the taro dumpling skin will be a little tough and easier to wrap.