Spring Festival, for Chinese, is undoubtedly the most important festival of the year. And in this festival, there is one traditional custom that is indispensable, and that is to eat dumplings. Dumplings, which symbolize reunion and auspiciousness, are an indispensable delicacy on every family's table during the Spring Festival. In addition to the traditional flour dumplings, this year I would like to recommend a unique dumpling for you. The wrapper of this dumpling is not made with flour, but with sweet potato starch and taro. Doesn't that sound like a novelty? In fact, this practice has long been circulated in Jiangxi and other regions.
Compared with traditional dumplings, this dumpling is more low-calorie, low-fat, high-fiber, and has a smoother, chewy texture. At this special moment of the Spring Festival, making such a healthy dumpling for the family not only satisfies the needs of the taste buds, but also cares for the health of the family. Now I will share the detailed method of fresh meat taro dumplings with everyone, and friends who like it should try it quickly!
【Fresh meat taro dumplings】
Dough ingredients: 300 grams of peeled taro; 300 grams of sweet potato starch.
Filling ingredients: 300 grams of minced pork; 30 grams of green onion and ginger water; 20 grams of sweet potato starch; 1 egg; 20g light soy sauce; salt 6 grams; 30 grams of peanut oil; 1 handful of chopped green onions; 1 gram of thirteen spices.
Step 1: Prepare a small half bowl of green onion and ginger water, add a little sweet potato starch and mix well, pour it into the minced meat in batches and mix well to make the meat filling more tender and juicy.
Step 2: Add salt and light soy sauce and mix well, then beat in an egg and continue to stir well.
Step 3: Add chopped green onions and thirteen spices, pour in hot peanut oil and mix well, and the meat filling is ready.
Step 4: Clean the small taro, put it in the rice cooker, add a little water, select the cook button, and cook the taro.
Step 5: Peel the taro while it is hot, take 300 grams of taro puree, add the same amount of sweet potato starch, mix well.
Step 6: Mix according to the ratio of 1:1, then observe the state of the dough and adjust it as needed. The dough is too dry, you can add some more hot water; If the dough is too wet, add more sweet potato starch. After kneading the dough, take two small pieces of dough and press them into a cake shape.
Step 7: Put the small dough in a pot of boiling water and cook for two or three minutes.
Step 8: Put the cooked dough on a plate, mix quickly, and knead it into a non-sticky dough. The raw and cooked dough is mixed, and it is not easy to crack when wrapping, and the texture is better.
Step 9: Divide the dough into several parts, take a small portion, knead it into a small bowl, wrap it in the fresh meat filling, and knead it into your favorite shape. Pack a few more at a time and keep them frozen, just eat and cook. The soup base can be made sour, hot and appetizing, or light and tasty, depending on your preference.
Spring Festival dumplings, my family never uses flour, use it to make skin, Q bomb is strong, the family loves to eat! Do you like this healthy and delicious fresh meat taro dumpling? Feel free to leave a message in the comment area and tell us what you think!
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