taro 1g

minced meat 5g

cassava powder 5g

two dried mushrooms 5g

salt 2g

water 5g

Steps

1. Soak dried mushrooms and dried shrimps in water for about half an hour respectively.

2. Peel the taro and cut it into small pieces.

3. Put the pot in cold water and steam for 15 minutes on high fire.

4. Drain the soaked mushrooms and cut them into cubes.

5. similarly, handle the shrimps.

6. Put the diced mushrooms, shrimps and minced meat into a small bowl.

7. Add light soy sauce, stir well and marinate slightly. Jiaozi fillings can be freely matched, and different combinations of ingredients can provide different tastes.

8. Mash the steamed taro while it is hot.

9. Take advantage of the residual heat of taro paste to add cassava flour. Cassava starch is a kind of powder made from the rhizome of a plant called cassava, which is extracted by starch and dehydrated and dried. The viscosity is higher than that of corn starch and potato starch. It is transparent after gelatinization, and it can keep the effect of soft and elastic teeth after cooling. Like taro balls and glutinous rice cakes, they are all gorgeous transformations of cassava flour. In addition, adding cassava flour when the taro paste is still warm can make the taro dumplings not easy to break.

1. Mix evenly.

11. add clean water.

12. Because it is sticky, mix it with chopsticks first.

13. Knead into smooth dough by hand. Note that different brands of cassava flour have different water absorption. If it feels too dry when kneading, you can add a little water, otherwise you can add a little cassava flour.

14. Knead into long strips.

15, cut into small doses of the same size.

16. Round and press into thin sheets.

17. Scoop in a proper amount of meat.

18. Knead into a triangle and tighten the seal.

19. Complete the remaining jiaozi in turn. If you can't eat it all at once, you can put it in a sealed bag at this step and sprinkle some dry flour to prevent sticking. Freeze in the refrigerator and eat it in two weeks.

2. Boil a pot of water, then turn it to medium heat, and gently put jiaozi in. Be careful not to heat too much, otherwise the seal will crack and the stuffing will leak out.

21. After the water is boiled again, turn to medium heat and continue cooking for about 8 minutes. After the water boils, jiaozi has basically taken shape. At this time, the heat can be slightly increased, so that jiaozi can cook it more quickly.

22. After all the jiaozi floats and the salt is added, the pan can be taken out.