Purple potato steamed dumplings
By SidDietrich
After finishing the shaoli, there are still some fillings left, so I can use them to make purple potato dumplings. This is the result of inaccurate estimation.
Recipe Recommendations
- purple potato a
- flour appropriate amount
- dried mushrooms appropriate amount
- carrots appropriate amount
- chives appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- water appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Purple potato steamed dumplings
1
Steaming purple potatoes
2
Put it in a fresh-keeping bag and grind it into mud
3
Add appropriate amount of water to the flour and knead it into dough
4
Kneaded dough and purple sweet potatoes
5
Put the dough and the purple potato mashed together and knead it into a purple potato dough
6
Cover with a damp cloth and wake up for 20 minutes
7
Cut the dough into equal parts and small doses
8
Roll small doses into round slices with thick outer and inner sides, and wrap in the stuffing (see taro steamed meat for stuffing methods)
9
Grease the bottom of the pot and steam for ten minutesPurple potato steamed dumplings Make Tips
This dumpling is still delicious when steamed. I made a pot of boiling it in water before, but a pot of purple water was boiled. I felt that the nutrition was wasted, and the color of the dumpling was not that good. The last step was done. As a result, the color became lighter, and the product picture was steamed, which was very good, and the dumpling skin was also very Q.