Sweet Potato and Taro Meatballs

Name: Sweet Potato and Taro Meatballs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Small taro; 150g Sweet potato starch; 150g Pork filling; 5s Shallots; 30g Soy sauce; 30g Oyster sauce; 2g salt; 2g White pepper

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Taro was rarely seen in the north, so when I saw recipes such as taro ribs soup and braised taro chunks, I was so yearning! It's better now. The development of logistics has brought delicious food from all over the north, south, east and west. Also, because my husband is from the south, the food at home is much richer at once. Many foods that have not been eaten before appear on the table, and many ingredients that have not dared to try before (because they don’t know how to do it) have also become regulars on the table. For example, today’s protagonist, the little taro, has changed into a pattern. My favorite is delicious.
Taro contains a lot of starch, minerals and vitamins. It is both a vegetable and a grain. It can be cooked, dried or floured. Taro is a kind of high-fiber and low-calorie food. There are many ways to eat it. For people who lose weight, simply steaming can be used to replace part of the fine white noodles as a staple food. As the starch content in taro is relatively high, it is recommended that you do not consume too much, and consume about 100 grams a day. Today, the meatballs I made with taro mash and sweet potato starch can be used both as a staple food and as a soup. It is not opposed to saying that it is glutinous rice balls. No matter what, it is really an appetizing and relieving home-cooked snack. "

Ingredients

Sweet Potato and Taro Meatballs

1. Clean the small taro, and adjust the amount according to the consumption;

2. Peel off the taro skin, rinse, cut into small pieces, put in a steamer or steamer, and steam for about 20 minutes. Use chopsticks to pierce the thickest part to easily penetrate through;

3. Prepare steamed taro and sweet potato starch; sweet potato starch can also be replaced with potato starch, which is relatively viscous. Corn starch, mung bean starch, and pea starch are not recommended because of poor adhesion;

4. Use a masher to press the taro blocks into puree, and then add sweet potato starch gradually; the amount of starch is uncertain, because the water content of the taro is different, the effect of using a steamer and a steamer is different; no water vapor falls on the steamer. In the taro dish, a large amount of steam will fall on the dish when used in a steamer; it does not matter if the dough is kneaded into a relatively moisturizing dough, there will be some small cracks on the surface, and there are shallow pits when you gently press it with your hand. State is fine;

5. Add light soy sauce, oyster sauce, salt, chopped shallots, white pepper, and a small amount of water to the meat filling. Do not mix too much water in the meat filling, because the skin is not easy to pack into the meat filling. Dried meat fillings can form a ball. Kneading

6. Roll the sweet potato and taro dough into thin strips and cut them into evenly-sized ingredients, which are larger than dumplings. Cover the ingredients with plastic wrap to prevent the water from evaporating; roll the ingredients into thin strips around and slightly in the middle. For thick round skin, take appropriate amount of fillings and place it in the middle of the round skin, and nest the skin upwards into a small bowl with your hands;

7. Use the technique of making glutinous rice balls to gather the surrounding noodles in the middle, turning while closing the mouth, because the meat filling is much softer than the filling of the glutinous rice balls, so wrap it as quickly as possible, do not pinch it back and forth to prevent it from wrapping here Yes, the other side leaked stuffing;

8. Roll a layer of starch on the outside of the wrapped ball to prevent the moisture from the skin from leaking out and sticking to the mat or chopping board, causing cracks;

9. Boil a pot of water. After the water is boiled, put the sweet potato taro balls into the pot and cook until all of them float and the volume expands. If you want to eat the light original soup directly into a bowl, if you want to eat hot and sour, you can pour an appropriate amount of vinegar and chili oil in the bowl, and transfer the original soup and balls into the bowl and mix well.

10. Sweet potato and taro meatballs can be used as a staple food as a soup!

Tips:
1. The moisture content of the taro is uncertain, so the amount of sweet potato starch is uncertain. Add it gradually to form a dough without big cracks. Use it later;
2. If there are cracks on the skin of the wrapped round, you can dip your fingers in a little water to smooth it. After the hot water is put in, the powder will become sticky when heated, so the small cracks will not be seen.