【xinchang】taro Dumplings

Name: 【xinchang】taro Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some taro; Some Sweet potato powder; Some pepper

by Manxiang Hut

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Taro dumplings are a delicious food in my childhood. They are usually only eaten during weddings. The mouth is smooth and fragrant, and it is delicious.
Taro dumplings are traditional Han nationality noodle dishes in Jiangxi, Fujian, Zhejiang and other places. Use taro instead of taro, which is delicate, soft and waxy, tender, thick, and sticky. After making, the meat filling of the taro dumplings is very delicious, and the noodles of the taro dumplings can be kept dripping, and the soup of the boiled taro dumplings can be completely isolated. It tastes waxy, soft, and smooth. The method of taro dumplings is very peculiar. They are all made by hand. People in Xinchang have a history of eating taro dumplings for hundreds of years. At least during the Qianlong period of the Qing Dynasty, it has become a food supplement for the locals. It is said that taro dumplings were invented by northerners who moved south. They adapted local specialties, taro and sweet potatoes, and creatively invented this snack using the northerners' way of making dumplings. If you eat taro and sweet potato flour separately, the taste is so-so; but when taro and sweet potato flour are kneaded together, a delicacy is born. "

Ingredients

【xinchang】taro Dumplings

1. Wash the outer skin of the taro and steam it in a pot.

2. After steaming, pinch them one by one while hot, and peel the soft ones (remember, as long as the powder is soft, don't need any hard ones).

3. I first use a food processor to make sweet potato flour into a fine powder, because the sweet potato flour I buy is usually very small lumps, it is best to break it or use a rolling pin to first roll it into flour.

4. Put part of the peeled taro into the sweet potato flour.

5. Add taro according to the actual situation and knead it into a moderately firm dough.

6. The dough at this time is still easy to crack during the wrapping process, so we need to take about 1/3 of the dough, boil it in boiling water for one or two minutes, then take it out, mix it with the original dough and knead it, if it is too sticky, You can add a little bit more dry powder.