Materials?

6-7 purple potatoes (minced meat) (only for stuffing, so the quantity is approved by yourself)

White sugar 70g (taste prepared by yourself)

300g tapioca starch (not enough)

Q how to play crystal purple sweet potato dumplings?

Steaming: In order to steam quickly, I cut and steamed the purple potatoes and put them in the same pot.

Stir: add sugar to the steamed purple potato while it is hot, and stir until the sugar melts.

Stuffing: Because purple potato is loose and not easy to round, I will pull a small piece of stirred purple potato, knead it into a small circle and put it aside.

Mix dough: first pour cassava flour, then warm water. Don't add too much warm water at a time. Add it slowly and stir the dough slowly (it is recommended that you stir it with chopsticks first and knead it with your hands until the dough becomes hard, otherwise it will be difficult to clean all the batter on your hands). Knead into a dry and elastic dough.

Jiaozi: Tear off a small piece of good cassava, crush it, add purple potato stuffing and knead it into the size of jiaozi.

Boiling dumplings: prepare a large pot of water, pour the dumplings after the water boils, wait for 8- 10 minutes, and order water two or three times in the middle. At this time, the dumplings were still white and not completely transparent. Don't worry, turn off the fire, cover the lid and stew for another 8 minutes, and it will magically become crystal clear.

skill

1, cassava starch must be stirred with warm water. If you use cold water, it won't mix with the dough, it's too thin to screw up;

2. When the purple potato is still hot, add sugar (according to personal taste) and then stir to melt the sugar;

3. When cooking jiaozi, add cold water. When the middle is still white, cover the pot and stew for another 8 minutes.

4. jiaozi is translucent when it is not fully cooked, and my cost is not fully cooked.