Ingredients?

Taro milk (cooked and peeled) ?200g

Sweet potato powder 470g

Stuffing Rice noodles

How to make taro dumplings?

Pour the sweet potato powder into the large bowl of the food processor, close the lid and press start

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Beat into a fine powder state

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Peel the cooked taro in advance (add the taro while it is hot) and put it in Put it into a large bowl of a food processor (buy round taro, long ones will not soften when cooked and cannot be used)

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Press start and beat into a ball. You can stop taking it out

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Keep kneading it with your hands until it is smooth, no sweet potato powder can be seen, and it is smooth and not sticky

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Divide into small doses of about 20-25 grams each, cover with plastic wrap and set aside

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Take one Form the dough into a round shape, unfold it, and make the edges thinner

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Put the filling into the middle of the dough (refer to the previous recipe for this filling recipe, Tofu Meatballs , less tofu, more meat)

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Watch the video of the technique

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Authentic Xuanping taro dumplings

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Boil the water and cook until it floats (the cooking method is the same as the dumplings)

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