Using large, glutinous taro to make a magical dish.

This year I planted two kinds of taro, and I hoarded some at home before winter. I didn't want to throw the taro sticks away, so I made them into sour kimchi. There are so many ways to eat taro: roast chicken with taro, taro balls, taro with meat, taro rice... Want a different way of eating it? Have you tried taro dumplings?