Purple potato steamed dumplings
Ingredients: chicken essence
Recipe Recommendations
- purple potato 100 grams
- flour 300 grams
- steamed gluten appropriate amount
- mushrooms appropriate amount
- eggs appropriate amount
- carrots appropriate amount
- sausage appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salad oil appropriate amount
- sesame oil appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
Steps for Purple potato steamed dumplings
1
Peel the purple potatoes and wash them.
2
Cut the purple potatoes into slightly thicker slices with a knife.
3
Put cold water into the pan, steam for about 10 minutes, and let cool.
4
Add flour to the purple sweet potatoes and mix into dough. Wake up at room temperature for about 30 minutes.
5
Preparation of filling: Scramble eggs well, chop them, and set aside.
6
Wash the mushrooms and blanch them in water, chop them up, and set aside.
7
Peel the carrots, wash them, blanch them in water, and chop them for later use.
8
Soak the roasted bran in cold water for 2 hours, rinse and blanch it in water, and chop it up for use.
9
Chop sausage and set aside.
10
Put roasted bran, sausage, eggs, mushrooms, and carrots into a basin, add salt, chicken essence, soy sauce, pepper powder, ginger foam, onion foam, salad oil, and sesame oil, and mix well to make dumpling stuffing.
11
Knead the awakened dough into long strips, make small doses, and roll it into dumpling skins with a rolling pin.
12
Wrap the filling with dumplings, and the green dumplings are ready.
13
Now put the green dumplings into the pan with cold water, boil the water and steam for 10 minutes.