Xinchang Taro Dumplings

Xinchang Taro Dumplings

　　It is said that during the reign of Emperor Qianlong in the Qing Dynasty, Xinchang taro dumplings had already become a staple side dish for farmers. These dumplings resemble northern Chinese jiaozi (dumplings) and also bear some resemblance to wontons.

　　Xinchang taro dumplings are primarily made by mixing mashed taro with sweet potato starch. Instead of using regular taro tubers, these dumplings use taro corms, which are fine-textured, soft, tender, thick, and sticky. Once made, the taro dumplings have a very delicious filling, and their dough wrappers are so well-formed that they are completely impervious to the broth used in cooking, ensuring the filling stays intact. The dumplings are both glutinous and tender, smooth and delightful to eat.