Jinfen Dumplings
Overview
Jinfen Dumplings, also called samosas or potato flour dumplings, are a specialty snack in Wenzhou. During the Chinese New Year, every household will make some. Its chewy texture makes people remember them
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Ingredients
Steps
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First slice the old tofu and fry it
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Chop carrots into fine pieces
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Heat the cold oil in a pan and sauté the minced ginger and garlic until fragrant, add the minced meat and stir-fry, then add light soy sauce and pepper
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After the meat changes color, add chopped tofu and carrots, add salt, MSG, and chicken essence
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Soak the chives in some vegetable oil
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After the stuffing in the pot has cooled completely, stir in the chives. Remember to let it cool completely. You can also scoop it out and let it cool, which will cool it faster
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Then we pour boiling water into the sweet potato starch, stir it with chopsticks, and knead it into a dough. The dough is very hot, so be careful with your hands. In this step, some people in our hometown use cooked taro instead of boiling water, but I like it more elastic, and adding taro reduces the gluten
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Then take a little dough and knead it into small balls
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You can knead it into a hollow shape with your hands, or roll it out with a rolling dough
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Wrap it into a triangle or your favorite shape
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Steam the wrapped dumplings in a steamer for ten to ten minutes. Open the lid and the skin will become crystal clear. Because the filling is cooked, the color will become darker after cooling. Many of the steps I took were not very consistent with the instructions, so I forgot to take pictures
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The Wenzhou specialty taro flour dumplings are finished, crystal-like, a simple farmhouse snack that you can’t buy even if you have money in other places, haha~
