Hot and Sour Taro Dumplings

Name: Hot and Sour Taro Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 5 taro; 400g Cassava starch; piece pork; Some corn kernels; 1 egg; Some oil; Some salt; Some Soy sauce; Some Cooking Wine

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

In autumn, don't use flour for making dumplings. Use it to make Q-flavored soft wax, supplement calcium and promote growth. It's delicious!

As a southern doll, my children have not felt much about dumplings since they were young, but dumplings are convenient and nutritious to make. It is a good nutritious breakfast. Since the child was in high school, I have prepared three meals a day carefully, and the child can eat one more bite. It is something that makes me happy.

High school students now have a very strong study intensity in the morning, so breakfast is particularly important. A nutritious breakfast is indispensable for starch, protein, and vitamins. I changed the dumplings into new clothes and made them with a soft texture. Nuo, the child is fascinated by it once, and recently asked to make it every three to five. This kind of skin not only tastes good, but also supplements calcium and promotes growth. It is one of the very good breakfast varieties. Moms must try it. If you like, flower Let's see how it is done in five minutes.
Everyone knows that the nutritional value of taro is very high. The nutritional content of taro is extremely rich, especially the content of starch, protein and vitamins. In addition, the content of trace elements such as calcium, phosphorus and iron is also very high, which can promote bone health. Eating more taro can not only promote the growth and development of children, but also have a good preventive effect on senile fractures. Taro contains a lot of food fiber and starch. It can not only maintain the stomach and intestines, but also supplement the body with various trace elements. Children and the elderly have weak spleen and stomach. Eating more taro in autumn can significantly enhance the spleen and stomach function.

This dumpling wrapper has a sufficient amount of taro paste added to it, and there is no use of flour. The QQ is tender, and I can eat a large plate without the meat. Try it, it's easier than flour dumplings, zero failure!

Ingredients

5 Taro
400g Cassava Starch
piece Pork
Some Corn Kernels
1 Egg
Some Oil
Some Salt
Some Soy Sauce
Some Cooking Wine

Hot and Sour Taro Dumplings

1. Wash the taro, cook it with the skin, let it cool, peel off the skin and put it in a deeper container.

2. Pour tapioca starch into the taro. Don't pour it all at once, because the size and absorbency of the taro are different. The amount of flour in the recipe can only be used as a reference, which is about twice that of the taro.

3. Grab the taro with your hands and knead it together with tapioca starch to form a soft dough. Choose fresh small taro instead of waxy ones. This kind of taro has enough moisture and is easier to mash and make the skin more watery. Run. Cover the kneaded dough with plastic wrap and let it soak up to allow the flour and water to penetrate better and become smoother.

4. The pork is slightly chopped and the corn kernels are peeled off.

5. Put the pork slices and corn into the cooking machine and beat them slightly, add an egg, add some salt to taste, add a little bit of cooking wine to remove fishy, beaten into meat for use, add an egg when filling, the meat is more delicate Hydrating.

6. Divide the mashed taro dough into small pieces and round it.

7. Take a potion, place it on a panel sprinkled with dry powder, and roll it into a round piece with a rolling pin. Pack a spoonful of pork filling.

8. Fold the skin in half and squeeze it firmly, and the dumplings are wrapped.

9. After the dumplings are all wrapped, we can adjust the juice. Put chopped green onion, salt, light soy sauce, pepper, chili powder, sesame oil in a bowl, boil an appropriate amount of vegetable oil, and pour it on the seasoning. After the dumplings are cooked, scoop A spoonful of soup went in and turned into a delicious soup.

10. Boil a pot of water, put the taro dumplings into the pot one by one like usual dumplings, and cook until they float and the skin becomes crystal clear. Pour the cooked dumplings into the soup and serve.
Q-bomb taro skin, soft and fragrant meat filling, it is really fragrant after one bite, it's me, my son also likes it very much, and he asks to eat it once every three days. After a warm bowl, the whole person is full of energy.

Tips:
To make taro dumplings, you should choose fresh small taro, which has more moisture and tastes more refreshing. It must not be steamed with glutinous rice.
The ratio of taro and tapioca flour is about 1:2. The flour should be added in portions. When kneading the noodles, knead it with your hands until the taro has no fine particles.