Sweet potato dumplings(shui jing zi shu tang yuan )

Sweet potato dumplings

Introduction:

"Looking at the crystal wharf, how did my friend make a beautiful dumpling not long ago? But I couldn't find a way to do it online, so I went to the supermarket to look at the ingredients list of the packaging bag. It was written that lotus root flour was added to the skin, but the amount seemed to be very small. There was also a glutinous corn starch, which I could buy. I didn't know where to buy it. At first, I used glutinous rice flour and lotus root flour to try to make the skin, but it was always opaque. Then I used cassava flour and lotus root flour It's transparent, but I feel the color is darker. Finally, I decided to use Chengfen. The color is white, and lotus root powder will be slightly transparent. Then I wrapped the big stuffing in a thin leather bag, and the crystal dumplings were made. Unfortunately, recently I bought this kind of light colored purple sweet potato in the supermarket, not that deep purple, so the color of the finished product is still a little poor, and it will be improved later. "

Production steps:

Step 1: make purple sweet potato stuffing first, as shown in the figure

Step 2: wash the purple potatoes and steam them in the pot for about 20-30 minutes. If you have a pressure cooker, you can steam them in the pressure cooker to save time

Step 3: steam the purple potatoes and melt the butter on hot water

Step 4: peel the purple sweet potato, cut it into small pieces and beat it with butter and sugar until fine

Step 5: pour the purple sweet potato stuffing into the refrigerator for refrigeration or freezing, but don't freeze it. Just freeze it until it's a little harder

Step 6: tangyuanpi material as shown in the picture, Chengfen is 100g of wheat starch, 50g of lotus root powder, and the amount of boiling water is just boiled

Step 7: mix the lotus root powder and Chengfen evenly, boil a pot of boiling water, then stir the flour with chopsticks, pour in boiling water, stir until the flour is flocculent, no dry powder, stop adding water, cover and simmer for 5 minutes

Step 8: then knead into a soft dough

Step 9: take out the purple potato stuffing, divide it into several small portions, and rub it round

Step 10: take a small portion of the dough and press it into a small nest behind the middle thin edge

Step 11: add a purple potato filling,

Step 12: push the skin up slowly and close the mouth at last

Step 13: wrapped dumplings

Step 14: boil water in a pan, add some sugar to the dumplings after boiling

Step 15: cook until the dumplings are floating

Step 16: cook it for the old man the next morning, but it's not enough. The old man likes to eat it and says it's not enough. Then he thinks of the Amethyst shrimp dumpling I made before, but I finished it early

Materials required:

Chengfen: 100g

Lotus root powder: 50g

Purple potato: 300g

Butter: 40g

Sugar: 25g

Note: 1: purple sweet potato stuffing must be refrigerated to facilitate shaping and wrapping. 2: the dough must use boiling water, and the dough must be soft, not too hard. If it is too hard, it is not good to wrap the stuffing, and it is not soft enough to eat. 3: the stuffing of dough should be well packed when it is finished, without cracks, otherwise it will expose the stuffing when it is cooked. 4: the skin should be clean Thin can reveal the color of filling, can be called crystal dumplings

Production difficulty: Advanced

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Shui Jing Zi Shu Tang Yuan