Taro and Vegetable Sixi Dumplings

Name: Taro and Vegetable Sixi Dumplings
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g taro; 200g Arowana Dumpling Special Wheat Core Flour; 90g warm water; 50g Broccoli; 50g carrot; 50g sweet corn; 2 pcs Sent Shiitake Mushrooms; 10g Shallots; 5g salt; 15g Arowana Peanut Oil; 0.5g Chicken noodles; 1g pepper

by Fire plated red leaves

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Dumplings are a popular delicacy in winter. This yam vegetable Sixi dumpling made of vegetables is a bit different from ordinary dumplings. I heard that it is a classic dumpling from the palace. It has the shape of a flower. Don’t think it’s too difficult to make. It’s the same as ordinary dumplings. You only need a piece of flour wrapper. When you wrap it, you only glue it in the middle, leaving four holes, and then put your favorite ingredients. It’s super simple. There is no meat in the dumplings. Use taro. Make the filling with puree, and match with several healthy vegetables. Just steam it. It tastes sweet and smooth. It is suitable for me who is afraid of growing meat and gluttonous. It is almost the winter solstice. You can also learn to make this dish. It has a festive meaning. Dumplings!

Taro and Vegetable Sixi Dumplings

1. Prepare the special wheat core powder for Arowana dumplings, Arowana peanut oil, various vegetables and other materials

Taro and Vegetable Sixi Dumplings recipe

2. Put warm water and golden dragon fish dumpling powder together, add 2 grams of salt

3. Mix the golden arowana dumpling powder until it is evenly mixed and put it aside for about 30 minutes. The dough kneaded by this dumpling powder is smooth and elastic, and the dough does not shrink, which can help you make better dumplings.

4. Heat a pot, pour an appropriate amount of arowana peanut oil, put a small amount of green onion in the oil to burst the fragrance, because the bottom of my Sixi dumplings is not meat, so I specially used this arowana when frying the taro mash Peanut oil, its strong original peanut fragrance can make the filling taste better and richer, with better layers

5. Put the sliced taro into the wok and fry until it is slightly yellowish

6. Add salt, chicken powder, pepper, and 1 and a half bowls of water to boil the taro

7. When the taro is cooked thoroughly until soft and the moisture content is 90% dry, use a spatula to rub the taro into a puree

8. Fill up the taro, stir in the remaining green onion, cut carrots and corn into small pieces, cut into small pieces of shiitake mushrooms and broccoli, stir in a small amount of salt and heat in the microwave for 2 minutes, mix in a small amount of peanut oil, water, and broccoli. Salt, heat in the microwave for 1 minute

9. Take out the dumpling wrapper dough, roll it into a large piece with a flour stick, press out the round dough piece with a small bowl, that is the dumpling wrapper

10. Take a piece of dumpling wrapper and add an appropriate amount of taro

11. Butt the two sides of the dumpling wrapper, do not fully glue, leave four holes, and put the processed broccoli, sweet corn, shiitake mushrooms, and carrots in the holes respectively