Homemade taro dumplings(zi zhi yu jiao )

Homemade taro dumplings

Introduction:

"Some time ago, when I started making taro dumplings, it became easier. Taro dumplings are famous in Xinchang, Zhejiang Province. I love them very much. Every time I eat hot pot, I have to order them! Some people say that the taro dough is made directly with taro paste and flour. When I make taro balls, I feel that the taro skin made by hot stamping is more Q, so I do it. "

Production steps:

Step 1: wash the taro and put it in the pot

Step 2: cook until the chopsticks can be forked in

Step 3: skin off slightly cold

Step 4: put fresh-keeping bags and squeeze into taro paste

Step 5: now prepare the meat stuffing. Add a little salt, chicken essence, cooking wine and a little soy sauce to the minced meat

Step 6: beat in an egg, scallion and black fungus

Step 7: keep going

Step 8: now you can make taro skin

Step 9: bring the water to a boil

Step 10: add sweet potato starch

Step 11: stir quickly with chopsticks

Step 12: add taro paste

Step 13: add some sweet potato starch and knead it with your hands until it doesn't stick to your hands

Step 14: divide the taro dough into several small squeezers

Step 15: take a small squeezer and press it into a flat round shape

Step 16: press a few more times to make dumpling skin

Step 17: put in the stuffing and knead it to one side

Step 18: press the other side to form a triangle

Step 19: wrapped taro dumplings

Step 20: cook like dumplings, add cold water to float, and then add your favorite ingredients

Materials required:

Taro: right amount

Sweet potato flour: right amount

Minced meat: moderate

Eggs: right amount

Scallion: right amount

Auricularia auricula: right amount

Chicken essence: appropriate amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Note: good taro dumplings can be frozen in the refrigerator, take some out when you want to eat, you can make snacks, you can also cook!

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zi Zhi Yu Jiao