Sago flour (or tapioca, potato starch, sweet potato starch) 150g

Boiling water (boiling water 100 degrees) 120ml or so

Purple potatoes 2

Condensed milk (or honey) 20g or so

Crystal Purple Potato Dumplings (Wan Chai Ferry Terminal Hacked Version)

Sago in the grinder. Pulverize. Because sago is very hard, if you use a pulverizer, pulverize it for 30 seconds and stop so as not to burn the machine, and then continue to repeat the pulverization as many times as possible.

Crushed sago, sieve, sieve out the fine powder to be used.

Take boiling water, must be hot, little by little add sago powder, not all at a time to add water, while adding the side of the chopsticks quickly stir. It doesn't matter if the mixture is lumpy, you'll have to knead it later. If you are using sweet potato starch or tapioca flour, the most important thing is to use boiling water to mix the flour, the hotter the water, the better to mix the flour, so that the kneaded skin has elasticity.

The dough should be a little soft and kneaded by hand while it is still hot to form a soft, non-sticky, smooth dough.

Cover with safety film and rest for 20 minutes.

Steam the purple potatoes in advance.

Peel and press into a puree, according to their own taste into the appropriate amount of honey or condensed milk, but the taste of condensed milk is better, to make the color brighter. Made of filling to not dry can form a ball on the line, not too wet, or will not be good package.

Slightly cooled rolled into 8 grams of small balls to be used.

Take the appropriate amount of sago dough, like making dumpling skin, rolled into strips, cut into small doses, 8 grams or so, be careful not to cut too large, so that the back can be rolled out thin skin. Note that the skin is rolled out as thin as possible, the skin should be thinner! The skin should be thinner! The dumplings will be more transparent when cooked later!

Take the purple potato ball and put it in the center, put it in the tiger's mouth and wrap it up. Or use the method you are used to. Also, keep the rest of the dough covered to prevent it from drying out, so you can't wrap it later.

After wrapping, roll out the dough. Because the sago dough is relatively strong, it doesn't matter if there are some wrinkles when you wrap it up, because you can't see the wrinkles when you cook it and it becomes transparent. In short, the package does not reveal the filling, as far as possible round on the line. If you don't cook the dumplings right away, cover the surface with a safety film to prevent them from drying out and cracking, or freeze them in the freezer to cook them next time without thawing them.

The pot with water to boil into the packaged dumplings, boil over high heat, add some cold water and boil again, until the dumplings are completely floating, to uncover the pot to cook over medium heat for about 8 minutes.

This time the dumplings have not yet become transparent, then turn off the heat, cover the pot with a lid and smother in the pot for about 5-8 minutes until completely transparent.

Out of the pot.