Chinese Food
Dumplings stuffed with Taro
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Most people eat dumplings with leek and pork, with mushroom and pork But I haven't seen any sweet potato stuffing in the market. As long as the dumplings in my family are all sweet potato pork dumplings, you may think it's strange because people around me are also confused when they hear the name (⊙ o ⊙ o ⊙ o ⊙ o ⊙ o ⊙ o ⊙ o), but they are full of praise after tasting it (๑ o ڡ). So when I made dumplings today, I suddenly wanted to share this ancestral secret recipe. Hahaha, so my first work was born
Cooking ingredients
Cooking Steps
Step1:Wash pork and chop it into minc
Step2:Marinate the oil, salt and soy sauce to taste firs
Step3:Taro washed and cut into 4,5mm diced grain
Step4:Then mix well with the marinated pork foa
Step5:Hot pot. Oil. Stir fry the stuffing casually. The fried stuffing will be more fragrant than the raw stuffing. No need to stir fry or water. Turn it over a few times and it will be filled
Step6:As a southerner, I really can't roll the skin and don't want to roll it. So the dumpling skin is ready-made bought in the vegetable market. If there is stuffing and skin, it can be wrapped. The last semi-finished produc
Step7:Steam in the pot for 15 minutes after wrapping. The delicious dumplings will be out of the pot
Cooking tips:I usually buy the big taro in my family. Generally, one quarter is enough. Because there will be a lot of diced ones. I don't know what difference they have in cooking, but they have skills in making delicious dishes.
