Taro dumplings

Choose taro that is not damaged, clean it, add water and boil it for more than 30 minutes, so that chopsticks can be inserted easily.

After the taro is cooked in the pot, start preparing the filling. Chop the pork belly into minced meat.

Soak the mushrooms in advance, cut into pieces, mix with the minced meat, add salt, chicken essence, chili powder, cooking wine, light soy sauce, dark soy sauce, half a bowl of water for soaking the mushrooms, and a little bit of oyster sauce.

Wash the green onions and cut them into small pieces. Except for leaving a little bit as a garnish when cooking the dumplings, mix the rest into the meat filling.

Mix well.

Take 250 grams of sweet potato starch, about the size of a bowl.

Crush the sweet potato powder with a rolling pin or wine bottle. Then scoop out about half of it and keep it aside, don’t use all of it together.

The preparation time is still a bit long. The taro should be ripe during this period, so take it out and dry it in advance. At this point, the taro should be warm and slightly hot to the touch. Peel the taro, mix it with the flour and knead it into a ball. If there is not enough flour, add a small amount of the sweet potato flour you just scooped out.

This is the kneaded dough.

Grab a small ball and rub it vigorously with both hands. The dough should be soft, otherwise it will easily crack when making the dumpling wrappers.

Don't use a rolling pin to press it. Use your hands to pinch it out from the middle little by little. If you press it with a rolling pin, it will crack too easily and it will easily stick to the chopping board.

It takes a long time to wrap the dumplings in the normal way. Be careful not to pull the skin, you have to push and knead it.

All wrapped up. (I was too lazy to pinch the last four, so I just put them together. This is the most common wrapping method)

Put a little oil in the pot, then heat it and add enough water. You can add a little salt to the water. After boiling, add dumplings. I had some minced meat left over and threw it in to cook.

Cook for 6-10 minutes depending on the size of the dumplings.

Add a little dark soy sauce to adjust the color, sprinkle in chopped green onion, and when it's cooked, it's ready to serve.

Very chewy taro dumplings, eat them while hot.

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