1, Knead the dough several times to make it strong before using it.

2, the medium in the crust to reduce the amount, such as taro mixed a little less, kneading time a little longer.

3, reduce the amount of medium at the same time, if you find that the crust is not sticky enough, it is recommended to add a small amount of flour and water to re-knead.

4, When the humidity of the dough is not enough, you can add a small amount of warm water for the second time to knead, and then placed in a container of molasses for ten minutes before processing, so as to avoid the defect of viscosity or lack of strength.

Taro dumplings:

Taro dumplings, also known as "yak tartar" and "galazar", are a traditional noodle dish from Jiangxi, Fujian and Zhejiang. Taro dumplings practice is very peculiar, all kneaded by hand, not the choice of taro but taro, its quality is delicate, soft, tender, smooth, thick, sticky.

Made of taro dumplings meat is very tasty, taro dumplings skin can be dripping without exposure to the ground, well insulated from cooking taro dumplings soup, eat both sticky and soft, smooth and tasty. Xinchang people have been eating taro dumplings for hundreds of years, at least since the Qianlong period of the Qing Dynasty, when it became a local food.

The way to make taro dumplings:

1, taro dumplings crust: taro dumplings crust is sweet potato flour and taro made of taro, taro is best to pick the old point, powder point, in the boiled taro peeled while hot right after the sweet potato has been mixed with the sweet potato flour pinched together, kneaded into a dough.

2, taro dumplings filling: taro dumplings filling can be decided according to their own preferences, in Wuyi this side of the majority of meat, green onions and tofu, the three mixed.

3, taro dumplings practice: taro dumplings in a good dough Zhai a cut, with a rolling pin to roll out the dough, in the package into the filling, pinch into a triangle.

The above content reference? Baidu Encyclopedia - Taro Dumplings