Fresh meat taro dumplings are mainly made of taro to make dumpling skin, wrapped with meat filling, steamed and boiled. This way of eating is a special snack in Guangdong, Zhejiang, and Fujian. During the Yuan Dynasty, the Mongol soldiers invaded the Central Plains and invaded Fujian, which was hated by the locals. So, with taro and sweet potato powder wrapped in meat filling, boiled in the pot to eat, in order to vent anger, unexpectedly delicious, constantly improved, it became taro dumplings, this delicacy has a history of more than 700 years. Taro dumplings
It is best to use taro from Lipu, Guangxi, to make fresh meat taro dumplings, which has a better taste. After washing, steaming through water, peeling and adding sweet potato starch or tapioca starch to knead into a dough, then kneaded into a dumpling wrapper, wrapped with meat filling or steamed or boiled. Its dumpling skin is the most special, with both the slippery taste of taro and the tendon of sweet potato flour, which is completely different from the dumpling skin, in short, people will not forget it after eating.
Preparation of ingredients
Pork, green onion, ginger, cooking wine, light soy sauce, pepper, cooking oil, taro, salt, shiitake mushrooms, corn starch, oyster sauce, chicken essence, carrot, sweet potato flour.
How to make it:
After washing the taro, put it in a pot and steam it for about 10 minutes, take it out, remove the outer skin, and mash it with a fork into taro puree for later use.
Cut the shiitake mushrooms and carrots into granules, and chop the chives into chopped green onions for later use.
After chopping the pork into minced meat, add green onion, ginger, cooking wine, light soy sauce, pepper, cooking oil, taro, salt, shiitake mushrooms, oyster sauce, chicken essence and carrots and mix evenly for later use.
Mix an appropriate amount of sweet potato flour with taro puree, knead it into a dough, let it rise for about 10 minutes and set aside.
Roll the prepared dough into long strips about 2 cm in diameter, cut it into dough of the same size, knead it into a thin crust, and wrap each dough with minced meat.
6. After the water boils, put the dumplings on medium heat and then turn to low heat, cook until they float to the surface of the water, and then you can start the pot.
7. Put your favorite seasoning in the bowl and put it in the dumplings, the water dumplings I made, you can also make steamed dumplings. Prepare some dipping sauce and eat it!
Taste sharing
Dumpling wrappersSlippery and slimyThe meat filling is salty, sweet and delicious, the soup is sour and spicy, and the taste is too crazyThe skin is thin and the filling is large, delicate and soft fragrance, crystal white,Such as white jade condensation, bursts of elegant fragrance。Eat in your mouthThe teeth and cheeks are fragrant, and the aftertaste is endless
Sister Yi said - when making taro dumplings and noodles, add water and add it slowly, and you must master the dryness and wetness.
The finished dough does not need to be rolled with a stick, because the viscosity is strong and it is not easy to roll out. Not as elastic as wheat flour, raw taro dumpling skin is not gluten, not easy to form, with a rolling pin can not be rolled at all, very easy to break, which is also the reason why taro dumpling skin is thicker.
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