#冬至大如年# Chestnut and Taro Dumplings

Name: #冬至大如年# Chestnut and Taro Dumplings
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 30g Chestnuts (fresh); 30g taro; 250g Pork filling; 15g carrot; 15g parsley; 50 tablets dumpling skin; 5g starch; 1 tablespoon Oyster sauce; 3 tablespoons Soy sauce (premium); 2g salt; 1g pepper; 2g Sugar; 1 tablespoon sesame oil

by Fire plated red leaves

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

#冬至大如年# Until today, people love to eat dumplings regardless of region. Sometimes I, a Cantonese, also eat dumplings on northern festivals, and also use dumplings to deal with it, because it’s simple and convenient. It’s the winter solstice this year. Dumplings are made of chestnut-flavored taro dumplings. This is a filling that our family loves to eat. It has a glutinous texture and a meaty taste. You can eat about ten with a little sesame oil and soy sauce!

#冬至大如年# Chestnut and Taro Dumplings

1. All ingredients, chestnuts, taro, carrots and coriander are cut into fine pieces

#冬至大如年# Chestnut and Taro Dumplings recipe

2. Put chestnuts, taro, carrots and coriander in the minced pork, add oyster sauce, soy sauce, salt, sugar and pepper

3. After all the ingredients are mixed, add starch and mix well

4. Take the dumpling wrappers and put some chestnuts, taro and pork stuffing on it

5. Wrap dumplings into the shape you like

6. Add some salt and oil in boiling water, and cook the chestnut and taro dumplings until they float and they are cooked

7. Dip the cooked chestnuts and taro dumplings with soy sauce, and the sesame oil can be eaten

Tips:
If you are afraid that chestnuts and taro will be hard to cook, you can steam the chestnuts and taro in advance and then cut them into small pieces before using