sweet potato flour
|1 small piece|
How to make duck egg dumplings, a hometown specialty
Prepare the sweet potato flour, potatoes, taro, tofu, pork, dried mushrooms, and garlic.
Wash small taro and potatoes. Put water in a pan without the taro and potatoes.
Cover the pot and cook for 30 minutes.
Steam the taro and potatoes, run cold water over them, and peel the taro and potatoes.
Mash the small taro and potatoes after peeling. Pour in the sweet potato flour and knead the mashed taro, mashed potatoes and sweet potato flour together as if you were kneading noodles.
Tofu and dried mushrooms chopped.
Chop the garlic into small pieces.
Cut the pork into cubes and chop a little, not into a dumpling mixture, then put them into a bowl.
Pour oil in a pan, add pork, tofu, mushroom, garlic and stir-fry.
Take a small piece of dough, leave a hole in the middle, fill it with the meat mixture, close the mouth and press it into an oval shape.
Usually make it this big.
This can feed a family for two or three meals.
Boil water, directly into the raw duck egg rounds, cover the lid, cook for ten minutes and then almost cooked out. Then from the wok, pour the right amount of oil, put a small piece of rock sugar, scrambled and then poured into the ginger and garlic aroma and then poured into the cooked duck egg rounds, pour in half a spoon of cooking oil, a little Chicken powder, a little salt, 1 tbsp of soy sauce, toss to coat, then pour in a little half bowl of soup, and it’s almost ready to go when the sauce is reduced.
The crust was Q-tip soft and the filling was fragrant, and it held up to three in one sitting (my all-time record is three a meal)!