Fresh Flower Taro Dumplings

Prepare the ingredients: wash and cook the small taro, grate the carrot into fine shreds, chop the green onions, and cut the pork into small pieces.

Make the meat filling: Put the pork into the stainless steel cup of the Joyoung Dumpling Maker Pro.

Install the machine and turn on the 'mince' function for 15 seconds.

Minced meat made in seconds.

Mix the minced meat with fermented rice wine, salt, light soy sauce, oyster sauce, and white pepper powder.

Add the chopped green onions and shredded carrots, and stir well.

Peel the taro and cut it into pieces, then place them in the steel cup of the Joyoung Dumpling Maker Pro.

Install the machine and mash it into taro paste.

Place the taro paste and tapioca starch into the glass cup of the Joyoung Dumpling Maker Pro, install the machine, and start the 'kneading' function. In 2 minutes, you can make a smooth and uniform dough (non-sticky).

Roll the dough into long strips and divide into pieces of 20 grams each.

Rinse fresh roses, motherwort, and mint leaves (if using dried roses, soak them briefly in cold water).

Roll the dumpling wrapper into a ball and flatten it, dip the petals and leaves in some cold water, place them on the dumpling wrapper, and then gently press them down.

Wrap the filling with the dough.

Fold the dough in half, pinch it into a semicircle, and press the edges with a fork.

Brush oil on the bottom of the dough, place it on a steaming rack, and steam over boiling water. After the water boils, steam for 3 minutes, then serve on a plate and add sesame oil (to prevent sticking).

Taro dumplings don't need to be steamed for long! This time I'm using the Joyoung Dumpling Appliance Pro, which combines dough making and meat grinding in one. The dual cups are nested for storage, powerful motor (2-minute quick dough making), strong performance (480W copper wire motor), truly freeing our hands!

Extremely delicious.