1. Cook the taro in a pressure cooker, peel off the skin and put it in a large pot, wait for the dough to be kneaded, the taro just out of the pot is very hot, be careful
2. Pour the sweet potato flour while it is hot, the amount is appropriate, you can add some appropriately while kneading according to your feeling, and be careful not to add water in the whole process.
3. Continue to knead. In order not to crack when making dumplings, the dough must be kneaded until it is as smooth as the picture.
4. Make the filling while kneading the noodles (I prepared it in advance. The celery meat filling can be adjusted according to personal taste. If you are afraid that the soup will be too bad to pack, you can put it in the refrigerator for 25 minutes)
5. Next, start wrapping! First pull off a small dough and knead it into a ball. (It’s a bit difficult to pack, the time to test your patience has come. Come on ↖(^ω^)↗)
6. Use your thumb to poke into the dough, and use the thumb, index finger, and middle finger of both hands to continuously pinch to form a smooth surface with the middle, low, and high surroundings.
7. Then add the right amount of stuffing (not too much, or you won't be able to wrap it), and knead it into a triangular shaped shanfen dumpling as shown in the picture.
8. You're done. After all the dough is made into shanfen dumplings, you can steam it in the pot and eat it with vinegar (or boil: it is roughly the same as boiled dumplings. Add water three times. To prevent sticking to the pot, add 2 tablespoons in water when cooking salt.)
Tips:1. The most important thing in making shanfen dumplings is the dough. Too hard and sticky are not good for making dumplings. 2. The filling should not be too much soup, otherwise it will overflow when making dumplings (the ingredients should be chopped as finely as possible to avoid breaking the skin.) 3. When making dumplings, be sure to use sweet potato flour, if you add flour and rice noodles, just Can't do it~
