Taro Dumplings

Name: Taro Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Minced meat; 300g taro; 600g dumpling skin; 3 teaspoons salt; 0.5 teaspoon Sugar; 3 teaspoons Corn flour; 1 teaspoon Soy sauce; 1 teaspoon Oyster sauce; 2 teaspoons oil; 50g Dried shrimp; 0.5 teaspoon Jiang Rong; 1 teaspoon garlic

by Suffocating

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The same dumplings have different fillings. I have always liked to eat dumplings. They are usually wrapped and frozen in the refrigerator. When you want to eat them, they can be steamed and cooked. It is convenient and delicious.

Taro Dumplings

1. Wash the taro, peel off the skin, cut into small grains, mince the meat, soak the shrimp half an hour in advance, then chop, smash the ginger and garlic, and chop

2. Mix minced meat and taro, add seasonings, mix well to make dumplings

3. Fold a few times on one side, and then put the meat in. If the skin is too dry and sticky, you can put some water on the side, and then close the mouth. Put some oil on the steaming dish, arrange the dumplings, and boil the pot under the water. , Steam for 12-15 minutes to eat

Tips:
If the minced meat is taken out and beaten, it must be thickened so that it will not be minced meat and lose its texture. If there are too many wraps, it can be frozen in the refrigerator and steamed when you want to eat it. If you want to Add another layer, you can put a layer of oil paper on top, you can stack the dumplings.