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Taro dumplings are a delicacy that I remember as a child. They were usually eaten during weddings. They are smooth, chewy and fragrant, and are truly delicious. Taro dumplings are traditional Han pasta in Jiangxi, Fujian, Zhejiang and other places. Instead of using taro, use taro. Its texture is fine, soft and waxy, tender, thick and sticky. After being made, the meat filling of taro dumplings is very delicious, and the taro dumplings' dough can keep all the water out, completely isolating the soup in which the taro dumplings are cooked. They taste glutinous, soft, smooth and delicious. The method of making taro dumplings is very unique, they are all made by hand. Xinchang people have been eating taro dumplings for at least hundreds of years. At least during the Qianlong period of the Qing Dynasty, it has become a local food. It is said that taro dumplings were invented by northerners who migrated south. They adapted to local conditions and creatively invented this snack by combining local specialties taro and sweet potato with the way northerners make and eat dumplings. Taro and sweet potato starch taste just average when eaten alone; but when taro and sweet potato starch are kneaded together, a delicious dish is born.
