How to make steamed dumplings with taro, fresh meat and Chinese sausage

Our lives cannot be separated from friends, and gatherings among friends are inevitable. Having a meal together is a happy thing. We can sit together and talk about everything. When having a meal together, most people would choose to go to a famous restaurant. But if you can do it yourself, I believe your friends will be happier. So, here I will show you how to make steamed dumplings with taro, meat and Chinese sausage.

1.12 Process the raw materials in the figure separately

2.21 Chop the pork belly into minced meat (or buy minced meat directly), cut the taro and sausage into small pieces about 1 cm square, and cut the green onion into chopped green onion

3.1 Add meat paste, chopped green onion, soy sauce and appropriate amount of salt and continue to stir-fry until the meat paste turns white. Put it in a bowl and cool it for later use.

4.2 Put a little oil in the pan, add taro and sausage cubes and stir-fry

5. Add appropriate amount of stuffing into the dumpling skin

6. Fold the skin in half and press the middle, but be careful not to let the filling leak out from both sides.

7. Fold one side of the dumpling wrapper from the middle to the right, press it tightly, and fold each side into three parts.

8. Finally, use your fingers to press the joints of the dumpling wrappers tightly without leaving any gaps.

9. The back side is as shown

10. Fill the steamer with water, cover the steaming rack with wet gauze or apply oil, place the dumplings on the steaming rack, cover the pot tightly, and steam over high heat for about 15 minutes.

It is not complicated to make steamed dumplings with taro, fresh meat and Chinese sausage. I believe that if you read the above carefully, you should be able to gain something from it. Of course, if you want to taste your own craftsmanship, then please give it a try.