How to make taro dumpling filling?

Dumplings are an indispensable food in our country, and dumplings have different characteristics in different regions. For example, in the northern region, dumplings are made with large fillings and thin skins, but in the southern region, people have higher requirements for the making of dumpling fillings, and they make them more refined. Moreover, as dumplings have developed over the years, they have also evolved into other types, including steamed dumplings and so on. So, what is the method of making taro dumpling filling?

Taro dumplings, also known as "jia tazi" and "galaze", are a traditional pasta in Jiangxi, Fujian, Zhejiang and other places. The method of making taro dumplings is very unique. They are all made by hand. Taro is not used instead of taro. The dumplings are delicate, soft, tender, thick and sticky. After being made, the meat filling of the taro dumplings is very delicious, and the taro dumpling skin can keep water out and perfectly isolate the soup from cooking the taro dumplings. It tastes glutinous, soft, smooth and delicious. Xinchang people have been eating taro dumplings for at least several hundred years. At least as early as the Qianlong period of the Qing Dynasty, it had become a side dish for local people.

Taro dumplings are also called "jia ta zai" and "galaze". It originated in Jianou City, Fujian Province and is mainly popular in the northern towns of Jianou, mainly in Dongyou, Shuiyuan, Chuanshi and other places. There are many legends about the origin of "Galash". One of them is that it started in the Yuan Dynasty, when Mongolian soldiers invaded the Central Plains and Fujian. The people of Jian'ou hated the Mongolian soldiers' burning, killing, looting and plundering, so they wrapped meat fillings with taro and sweet potato starch to make triangular dumplings named "Jia Tazai" (pronounced "Galash") (at that time, Mongolian soldiers were despised as "Tartars"), and cooked them in a pot to vent their hatred. Unexpectedly, the dumplings turned out to be extremely delicious, and they continued to improve them to become today's taro dumplings ("Galash"). According to this calculation, taro dumplings have a history of about 700 years.

Another version of the story goes that it began in the early Qing Dynasty, when Jian'an County (now Jian'ou), the seat of Jianning Prefecture, suffered a brutal massacre by the Qing Dynasty. The rich people living in the city fled to the countryside to live with their poor relatives. The poor relatives in the countryside suddenly had to receive so many guests and were unable to provide any good dishes. They had to boil the taro, add sweet potato starch, and make dumpling wrappers, then chopped up the lean meat at home and wrapped it in the dumpling wrappers, pinched it into triangles, cooked it in a pot, took it out and served it, drizzled it with sesame oil and soy sauce, sprinkled with chopped green onions and ginger, and topped it with homemade red wine. The rich people were rarely hungry, so they tasted this delicacy and praised it repeatedly. They asked, "What is the name of this dish?" The poor relatives asked, "How did you know the name of this dish?" They thought, "If the Qing army had not attacked, how would you have suffered? These Tartars are really hateful." With a sudden inspiration, the name of the dish came to his mind: "Jia Tartar".

In Dongyou and other places, every household eats taro dumplings during festivals. Since the filling needs to be fresh lean pork, lean pork is more expensive in the countryside than in the city. This shows that the local custom of eating taro dumplings is prevalent. Unlike northerners who like dumplings made of flour, people here seldom make dumplings. Instead, they eat taro dumplings. The main reason is that the raw materials are convenient and locally available. More importantly, taro dumplings have a unique and delicious taste, are easy and durable to cook, and there is no need to worry about the filling leaking. Just put the water into the covered pot and there is absolutely no need to worry about sticking to the pot.