Liancheng Taro Dumplings

Liancheng Taro Dumplings

　　They are a famous local snack in Liancheng. The dumpling wrappers have a white jade-like color and are shaped like half moons. When eaten, they have tender wrappers, fragrant fillings, and a smooth, delicious texture. They are a traditional delicacy that locals prepare during holidays and festivals in both urban and rural areas, and have a history of several hundred years in Liancheng. Because these dumplings must be eaten hot after being served — as their aroma fades once cooled — they are also nicknamed "Gan Shao" (meaning “eat while hot”).

　　The Hakka people mostly live in mountainous areas, where taro is a staple food. As a result, to vary their diet, foods such as taro buns and taro dumplings came into being. They are a famous local snack in Liancheng. The dumpling wrappers have a white jade-like color and are shaped like half moons. When eaten, they have tender wrappers and

　　fragrant, smooth, and delicious fillings. They are a traditional delicacy that locals prepare during holidays and festivals in both urban and rural areas, and have a history of several hundred years in Liancheng. Because these dumplings must be eaten hot after being served — as their aroma fades once cooled — they are also nicknamed "Gan Shao" (meaning “eat while hot”). To make taro dumplings, cooked taro is peeled, mashed, and mixed with sweet potato starch, then repeatedly kneaded into a dough and rolled into round, thin wrappers. The filling is made by chopping lean meat, mushrooms, dried shrimp, and green onions, stir-frying them until half-cooked, then squeezing out the excess juice. The filling is then wrapped in the wrapper, shaped into half moons, steamed, and served on a plate. They are drizzled with sesame oil and lard, sprinkled with sesame seeds, and best enjoyed hot. They are known for their freshness, fragrance, and tenderness. Visitors to Liancheng can easily sample this distinctive snack at street food stalls.