Chinese Food
Steamed dumplings with purple potato and crystal
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The purple potatoes in my family are almost broken. I wanted to make purple potato muffin, but the quantity of purple potatoes is too small. I changed my mind to make purple potato steamed dumpling. So I began to chop the stuffing and make dumplings. The delicious dumplings couldn't stop. The most important one is that the steamed dumpling has a high appearance value.
Cooking ingredients
Cooking Steps
Step1:Purple potato steaming mash (can be put into the cooking machine to make it more delicate, I'm mainly a bit lazy) add a few drops of white vinegar or lemon juice to keep the purple potato bright color ~ I add about 70g of purple potato and 30g of wate
Step2:If you like the stuffing, I use celery and carrots. After chopping, 200g will be added, salt and sugar will be added, and the water will be salted out, and then the water will be squeezed to dry, and some black pepper will be added for seasoning. You can also add pepper powder and so on as you like
Step3:Mix the flour and the orange powder evenly, then add the purple potato puree and the dough till it is smooth, put it on the plate, sprinkle a little hand powder and rub it into strips
Step4:Cut into 16 pieces of the same size of flour - spray powder to prevent sticking - of course, according to the size of the dumpling you want, there can be different quantitie
Step5:Make an ellips
Step6:Add some stuffing and knead the middle par
Step7:Fold left and right in the middl
Step8:That's what it's like to wrap it up - Crescen
Step9:In the middle of the bag, you can go to the steamer and add water to fire
Step10:When the dumplings are all wrapped, they will be boiled, covered with oil paper and steamed, and then they will be out of the pot in 15 minute
Step11:Super delicious, crystal clear, some q-bomb
Cooking tips:Add flour according to the water content of the purple potato puree. Don't pour it all in at once. Slowly ~ pay attention to the fact that it is easy for vegetables to come out of the water and be salted out. After being squeezed out, you must also add a small amount of water absorbing ingredients such as vermicelli oil sticks. Otherwise, the bottom of the dumpling will be wet and soft ~ steamed and boiled into the pot and steamed ~ cooked and delicious.
