How to make dumplings with taro, chives and meat filling

The importance of diet to people is self-evident. No one should be careless about it. If possible, it is healthier to cook at home. The method of making taro, leek and meat dumplings is very simple. Friends who want to be healthy but don’t have good cooking skills may wish to learn it.

1. Wash the leeks and taro and cut them into small pieces.

2. Dice the pork and the garlic into small pieces.

3. Pour oil into a hot pan, sauté the chopped garlic, then add the meat and taro, stir-fry for two minutes, add salt, pepper and chicken essence as appropriate.

4. Add the fried taro and meat to the leek, add appropriate amount of salt, pepper and chicken essence, and stir well.

5. Add a pinch of salt and let the dough rest.

6. As shown in the picture, cut open the middle of the dough that has been proofed.

7. Pinch it into small pieces with your hands. The size depends on the size of the dumplings. If you want larger dumplings, order more. If you want smaller dumplings, order less.

8. Knead the cut dough into a round shape with your hands. Add some flour to prevent sticking.

9. Use your hands to press the dough into the shape as shown.

10. Use a rolling pin to roll the dough into a thin skin.

11. Put a small spoonful of stuffing on the dumpling skin and use your right hand to put all the stuffing into the dumpling skin. Be careful not to let the filling get on the edges.

12. Use your index finger and thumb to pinch the dumplings hard and they will be formed.

13. Follow the above steps to make several dumplings in a row.

14. After the pot boils, put the wrapped dumplings in.

15. Boil the dumplings for two or three minutes and serve.

Although restaurant dishes are delicious, they may hide some hygiene issues. The recipe for making dumplings stuffed with taro, leek and meat is simple and you can make them at home to ensure hygiene.