Taro and coriander dumplings

Overview

In fact, I have known Meitian for a long time, and I come to visit whenever I have time. What you can see here is not only the preparation of various delicacies, but also the love for life. I have never dared to register. Firstly, I really can’t show off my cooking skills. Secondly, I always thought that if I had time, I would cook it too. But now I think about the enjoyment of life, which can’t only be done when I have time to sit down. We need to enjoy every moment of life. In the morning, I boiled taro and ate it with honey. Thinking about lunch, we talked about how we hadn’t eaten dumplings for a long time, so my daughter asked me: Mom, are there any dumplings stuffed with taro? Of course, I have it, mom will give it to you. Also add coriander (she prefers the taste of coriander) and meat. OK! So here is this taro and coriander dumpling.

Tags

• staple food
• home cooking
• cooking wine
• coriander
• edible oil
• meat filling
• onions
• taro
• thirteen incense
• ginger
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Prepare coriander, taro (cooked), meat

   

2. 2 Chop the meat into minced meat and marinate it with cooking wine (there is no cooking wine at home, but my dad happened to have some rice wine used for traditional Chinese medicine, so he used it instead, it turned out to be good) and soy sauce for half an hour.

   

3. 3 Chop the cilantro and set aside.

   

4. 4 Crush the taro into puree and set aside.

   

5. 5 Chop the green onions and mince the ginger.

   

6. 6 Add taro, green onions and ginger to the meat filling.

   

7. 7 Add cilantro.

   

8. 8 Add coriander, pour appropriate amount of cooking oil (if it is not peanut oil, you can fry some freshly, cooked oil will be more fragrant) and sesame oil.

   

9. 9 Add thirteen spices and salt.

   

10. 10 Unpacked.

    

11. 11 After making the dumplings, my dumplings usually like to sleep.

    

12. 12 Get in the pot and let it boil!