Dumpling wrappers made with taro, without adding a drop of water, without flour and without rolling dough, the dumplings have a chewy taste

I believe we have eaten a lot of food made of taro, that taro dumplings don't know if you have eaten, it is a dumpling skin made of taro, when I was a child, every household here will wrap taro dumplings, taro is a small taro, in our side it is also called taro, taro and so on, it is a special snack in Zhejiang, Fujian, Guangzhou and other places, usually in some banquets can see its figure, indicating that it has a place in these places; Taro dumplings are different from the dumplings we often eat, taro dumplings are not made of flour and noodles, and the taste is mainly gluten;

Why do you say that taro dumplings don't need to be rolled by hand during the whole process? So how do we wrap dumplings well? In fact, it is because taro is a dumpling skin mixed with sweet potato starch, taro dumpling skin is not as elastic as wheat flour is used like ordinary dumpling skin, and the raw taro dumpling skin is not tendonous at all, and it is not easy to form, so it is impossible to roll it with a rolling pin, and it is very easy to break, which is also the main reason why the taro dumpling skin is thicker;

I usually choose to add sweet potato starch to taro dumpling skin, but some friends will choose to add tapioca starch, how to choose between the two? It's very simple, the dumpling skin made of tapioca starch will be more translucent, the dumpling skin made of sweet potato starch and taro is not very translucent, if you are steaming and eating, you can try tapioca starch, you can use sweet potato starch when you cook it, and you can try it if you like it!

【Taro】

[Ingredients] 500g taro, 300g sweet potato starch, 250g minced meat, appropriate amount of chopped green onion;

【How to make taro dumplings】

1. Clean the prepared 500g taro, put it in a pot and steam it, or put it in a rice cooker, add a little water to cook, and cook it until it is thorough with chopsticks, which means that it is cooked and can be used;

2. Prepare the filling when boiling taro, the filling of taro dumplings is generally full meat filling, you can appropriately add green onions, fungus, mushrooms, water chestnuts and other ingredients, you can directly season without adding, add a little salt, light soy sauce, oyster sauce, sugar, stir well, and then add an appropriate amount of pepper water, stir while pouring, the ratio of meat filling and pepper water is 3:1, the stirred meat filling is put aside to marinate and taste, and then add ingredients when you want to wrap it;

3. Take out the steamed taro, peel off the skin of it, crush it with a tool while it is hot, and grind it into taro puree;

4. After the taro puree is milled, add an appropriate amount of crushed sweet potato starch while it is hot, and knead the dough while adding, but there is no need to add water during the period, and 300g of sweet potato starch should not be added all at once, you can leave 50g for later useAdd it to be able to knead into a dough, not too dry, too dry when wrapping taro dumplings is easy to break, because sweet potato starch is particles, you can mash it first, and then pour it into the taro puree, if there are some particles it doesn't matter, the particles will slowly melt in the process of kneading, you can knead for a while, after the dough is kneaded, cover the lid, put aside and relax for 20 minutes;

5. After the dough is relaxed, pull off one-third of the dough, put it directly in the pot, and cook the one-third of the dough.

6. Add the cooked dough to the remaining dough just now and knead it evenly, the dough will be a little tough, which is more convenient for the later operation, the process of kneading the dough takes a long time, and you must be patient in this step;

7. At this time, you can mix the meat filling and chopped green onion evenly, or add your favorite side dishes, and the side dishes for making taro dumplings can not be more watery, but choose less water;

8. Take a small part of the kneaded dough first, knead it into long strips, cut it into evenly sized dough, and cover the remaining dough with a lid or plastic wrap to prevent it from drying out;

9. Take a dough, flatten the palm, knead it into a dumpling skin, put on the meat filling, the taro dumpling skin is relatively easy to break, and the meat filling can not be put too much, and then pinch it tightly into a crescent moon or triangle;

10. Add an appropriate amount of light soy sauce, salt, lard and chopped green onion to the prepared soup bowl, pour hot water into the seasoning, and the taste can also be adjusted according to personal preference;

11. Next, let's cook taro dumplings, boil the water in the pot, add taro dumplings, add a little cold water after boiling over high heat, continue to boil, you need to add cold water 3 times during the period, it is the same as boiling dumplings, cook until the taro dumplings become larger in size, obviously floating on the water, and they are cooked;

12. Put the boiled dumplings out of the pot in a bowl, take a bite of the taro dumpling skin, soft and glutinous tendons, the filling is tender and juicy, and it is super delicious; The finished taro dumplings can not only be boiled and eaten, but also steamed and eaten, which is decided according to one's preference;

Summary of the practice of taro dumplings:

1. The taro dumpling skin is easy to break, so you should pay attention to it during the production process;

2. The filling of taro dumplings should be finely chopped, otherwise it is easy to break the skin;