Purple sweet potato steamed dumplings

Purple sweet potato steamed dumplings

Introduction:

"After the roast, there are still some fillings left, so we can use them to make purple potato dumplings. This is the consequence of inaccurate estimation."

Production steps:

Step 1: steamed purple potato

Step 2: put it into the fresh-keeping bag and grind it into mud

Step 3: knead the flour with water

Step 4: knead the dough and mashed purple potatoes

Step 5: put the dough and purple sweet potato paste together to make purple sweet potato dough

Step 6: cover with a wet cloth and wake up for 20 minutes

Step 7: cut the dough into equal portions

Step 8: roll the small dosage into a thick round piece, and pack it with stuffing (see taro roasting for stuffing method)

Step 9: oil the bottom of the pan, steam for 10 minutes

Materials required:

Purple potato: one

Flour: right amount

Dried Lentinus edodes: appropriate amount

Carrot: right amount

Chives: right amount

Salt: right amount

Thirteen spices: appropriate amount

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Pepper: right amount

Water: moderate

Note: This dumpling is still steamed and delicious. In front of it, it was cooked in a pot of water. As a result, it produced a pot of purple water. I feel that the nutrition is wasted, and the color of the dumpling is not so good-looking. In the last step, it is boiled, and the color becomes lighter. In the finished product picture, it is steamed, and the color is very good, and the dumpling skin is also very Q.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh