Steamed Taro Dumplings

Name: Steamed Taro Dumplings
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 taro; 100g Cassava flour; Some oil; 2 sheets Zongye; 200g Winter bamboo shoots minced meat

by Mother Maizi

4.9 (1)

Favorite

7

Difficulty

Easy

Time

15m

Serving

3

I ate a kind of dumplings made with taro when I was traveling, but I have never tried to make it when I came back to the Internet to check it out! I recently sorted things out and found that there was still a bag of tapioca flour at home, so I went to the vegetable market and bought some small taro to make some taro dumplings!

Ingredients

Steamed Taro Dumplings

1. The taro is steamed in a basket, and peeled while it is hot

2. Put it in a fresh-keeping bag and use a rolling pin to make taro puree, which is 180 grams

3. Put the mashed taro in the pot for the tapioca flour you bought. Add cassava flour, do not add it all at once, add slowly according to the situation

4. Knead into a ball, rub a long strip

5. Cut into small doses, mine is too small, and the finished skin is too thin

6. Stir the winter bamboo shoots with meat, take an appropriate amount of meat and put it in the middle

7. Put zong leaves in a triangle-shaped steamer, remember to brush some salad oil on it

8. Put the wrapped taro dumplings on the zong leaves, steam for 10 minutes after the water is boiled

Tips:
The amount of cassava flour depends on the specific situation. I added 100 grams of cassava flour to 180 grams of mashed taro, but the degree of dryness and wetness of the mashed taro is different!
My dumpling skin was rolled too thin, and finally the finished product has no shape and collapsed, so remember that the dumpling skin is thicker!
I use the steaming method, so I pad the rice dumpling leaves, and remember to brush some salad oil on the rice dumpling leaves!