1. First slice and fry the old tofu
2. Carrots finely chopped
3. Stir-fry minced ginger and minced garlic in a hot pan with cold oil, add minced meat and stir fry, then add light soy sauce and pepper
4. After the meat changes color, add tofu and carrots, add salt, monosodium glutamate and chicken essence
5. Soak the chives in some vegetable oil
6. Wait for the filling in the pot to cool completely, then stir in the chives. Remember to let it cool completely, or you can put it out and let it cool faster.
7. Then we pour boiling water into the sweet potato starch, stir with chopsticks, and form a dough. The dough is very hot. Be careful with your hands. In this step, some people in our hometown use cooked taro instead of boiling water, but I like to use it more Q-bomb, the gluten degree of the taro is reduced.
8. Then take a little dough and knead it into a small dose
9. You can squeeze it into a hollow with your hands, or you can roll it out by rolling it out
10. Wrap it into a triangle or your favorite shape
11. The wrapped dumplings are steamed in a steamer for ten to ten minutes. Open the lid and the outer skin becomes crystal clear, because the filling is cooked, but the color becomes darker when it cools. I have taken many steps to take pictures and the instructions are not very consistent.
12. The Wenzhou characteristic taro flour dumplings are completed. The crystals are average, and the simple farm snacks can’t be bought even if you have money in other places, haha~
Tips:1. Be sure to mix the noodles with freshly boiled water. 2. Don't let the finished dumplings be blown by the wind, they will crack. It is best to make them freshly steamed. 3. The steamed dumplings can be cooked and eaten after cooling down. 4. I didn’t weigh the amount of salt in the recipe, it’s just an approximate amount. In practice, you can follow your own taste.
