Taro Buns
About Taro Buns - Fujian Cuisine
Fujian taro buns are a classic traditional dish in Fujian and are a representative work of Fujian cuisine. Mainly seafood, the taste is fresh and sweet, and it is good at using soups. It is good at stewing, stuffing, frying and soaking. Yùbāo is widely popular in local families and restaurants.
Ingredients
- Fujian taro buns 300g
- Flour 300g
- Salt as appropriate
- Appropriate amount of cooking oil
- Side dishes 300g
- 1 seasoning
Instructions
- 1. Add warm water to the flour in batches, knead into a smooth dough, cover with a damp cloth and let rise for 30 minutes.
- 2. Prepare the stuffing: mince the meat, add seasonings and mix well, chop the vegetables, add salt and water and squeeze them dry.
- 3. Roll the dough into a long strip, divide it into equal portions, and roll it into a round dough with a thick middle and thin edges.
- 4. Take an appropriate amount of filling and place it in the center of the dough, fold it and wrap it up
- 5. Add water to the steamer and bring to a boil, add the wrapped dough, and steam over high heat for 15-20 minutes until cooked.
- 6. Remove from the pan, plate and enjoy
Cultural Notes
Fujian taro buns embody the culinary essence of Fujian cuisine. Fujian cuisine is one of the eight major cuisines in China, with Fuzhou cuisine as the core. Fujian cuisine is famous for its soup, which pays attention to one soup and makes good use of red glutinous rice for seasoning. Buddha Jumps Over the Wall is the highest representative of Fujian cuisine, bringing together delicacies from all over the world in one jar. In Fujian, people are very particular about the selection of ingredients and the control of heat. Fujian taro buns are the epitome of this ingenuity.