芋粿巧/芋頭粿 做法【經典重製版】｜一台電鍋復刻最純粹的台灣古早味，每一口都是噴香肉燥與清香芋頭的完美撞擊

Savory Taro Cakes / Taro Dumplings Recipe ❤️ Ingredients for "Taro Cake Dumplings" (10 pieces) -- Fen and Lady First ❤️ Taiwanese Savory Taro Cakes / Taro Dumplings Recipe 💛 Main Ingredients: Glutinous Rice Flour Half bag 300g Water 250cc Salt 1 Salt Spoon (1/4tsp) MSG 0.5 Salt Spoon (1/4tsp) 💛 Filling Ingredients: Ground Pork 170g Shallots 50g Dried Shrimp 15g Soy Sauce 1 tbsp Sugar 1 Salt Spoon (1/4tsp) Taro 75g Salt 1 Salt Spoon (1/4tsp) MSG 0.5 Salt Spoon (1/4tsp) Hazelnut Oil 2 tbsp 💛 Main Equipment: Stainless Steel Wok ❤️ Method for "Taro Cake Dumplings" -- Fen & Lady First: 1. 01:26 Preparation: Pour 300g of glutinous rice flour into a basin, and season with 1 gram of salt and 0.5 gram of MSG. Gradually add 250cc of water to the flour in several stages. Knead by hand until the powder completely absorbs the water, forming a dough with no dry flour remaining. Set aside. 2. 04:22 Frying the Filling: Prepare the taro: Dice the middle section of the taro. Sauté the shallots: Add oil to the wok. Sauté the shallots over medium heat until golden brown, then turn off the heat and use residual heat to continue cooking, preventing bitterness. Sauté dried ingredients and meat: Turn the heat to low, add the minced dried shrimp and sauté until fragrant. Then add the ground meat and switch to medium heat, stirring well. Add 1 Salt Spoon (¼ tsp) of salt, 0.5 Salt Spoon of MSG, 1 Salt Spoon of sugar, 1 tbsp of soy sauce, and a generous amount of white pepper powder. Return the previously sautéed shallots to the pan and mix evenly with the meat. Dish out. 3. 06:49 Mixing and Dividing the Dough Add the cooked braised meat filling gradually into the dough and knead evenly (add the taro cubes directly without prior sautéing to retain their original flavor). Divide the mixed large dough into about 10 equal portions. Take out steamed bun paper or baking paper to line the bottom. Roll the small portions into cylinders, flatten them, and finally pinch them into a curved "Yuan Bao shape (crescent shape)." 4. 09:36 Steaming in Electric Steamer Add 1 cup of water to the outer pot of the electric steamer. Steam the taro dumplings (for about 15 minutes). After the steamer stops, be sure to let them rest for another 20 minutes. After removing and cooling, the texture will be even chewier. ✅ Tips: They can be stored in the refrigerator for one week, or frozen for longer preservation. To reheat after thawing from the freezer to the refrigerator: Those who prefer a crispy surface can microwave them to warm up before serving, and then pan-fry them in oil until golden brown on both sides. For richer layers of flavor, you can add shiitake mushrooms (about 2 pieces) while frying. If adding peanuts, they must be steamed until cooked first before mixing into the dough.