Taro jiaozi is a very common delicious snack in Fujian, Zhejiang and other regions, so some friends want to learn how to make their own taro jiaozi, so that they can make it by hand wherever they are. To make taro jiaozi, you must first learn to make taro dumpling skin, which is the most difficult thing to make in jiaozi. Limit is the proportional formula of material. Generally, 750g of taro and 0/500g of kudzu root powder/kloc are used.

Ingredients: (main ingredients) taro, potato flour, domestic pork, chicken soup (auxiliary materials) salt, lard, chopped green onion, coriander and home-brewed rice wine.

Production technology: there are two kinds of stuffed Tatars: stuffed Tatars and unfilled Tatars. Select red-bud taro to cook, peel it and knead it into mashed taro, add fern powder (fern powder is rare today, so sweet potato powder is used instead), and then knead it into dough with appropriate amount of water for later use. Taking pork leg as a flat stuffing, the pork leg is made into a paste, added with salt water and alkali, mixed evenly, put into a flat-bottomed dish, scraped into pills with a bamboo knife, wrapped with taro skin, kneaded into a triangular star, and boiled in a boiling water pot. When eating, make soup, add seasonings such as monosodium glutamate and red wine, drop sesame oil and sprinkle chopped green onion.

Features: Taro balls are crystal clear and jade-like when cooked. Also called "Emerald jiaozi", their skins are tender and tough, soft and refreshing without stuffing, soft and smooth with stuffing, and crispy with stuffing.

Taro jiaozi has two methods. One is the most authentic triangle, and the other is the same as ordinary jiaozi. If the stuffing is not enough, directly rub the skin into long strips. Chopsticks are thick in size and rubbed by hand in the shape of 10 cm long. This is a unique snack of Dongyou generation, commonly known as fish autumn, with unique taste.

The practice of taro jiaozi:

1 taro jiaozi's dough: taro jiaozi's dough is made of sweet potato flour and taro. It is best to choose old taro with a little powder. After the taro is cooked, peel it while it is hot and knead it into dough with the mixed sweet potato powder.

2 Taro jiaozi stuffing: Taro jiaozi stuffing can be decided according to your own preferences. In Wuyi, most of them are meat, onion and tofu, which are mixed together.

3 the practice of taro: take a piece of taro after the dough is done, roll it into dough with a rolling pin, wrap it with stuffing and knead it into a triangle.

Note: the dough must be moderate and not too wet. The proportion of sweet potato powder is greater than that of taro. It must be cooked when cooking. [3]

Zhejiang Wuyi

Jiaozi, a taro in Wuyi, Zhejiang, is very famous. In rural areas, whenever there is a wedding or funeral, taro jiaozi will be cooked. Taro jiaozi casserole is very common in snack bars.

Exercise:

1 taro jiaozi's dough is made of sweet potato flour and taro. It is best to choose old taro and grind it into powder. After the taro is cooked, peel it while it is hot and knead it into dough with the mixed sweet potato powder.

2 Taro stuffing in jiaozi Taro stuffing in jiaozi can be decided according to your own preferences. In Wuyi, most of them are meat, onion and tofu, which are mixed together.

3 Taro jiaozi's practice is to make a piece of taro jiaozi after the dough is made, roll it into dough with a rolling pin, wrap it with stuffing and knead it into a triangle.

Note that the dough must be moderate and not too wet. The proportion of sweet potato powder is greater than taro, so it must be cooked when cooking.