Crystal Purple Sweet Potato Gnocchi
1.
The main material required.
2.
Peel the sweet potatoes, wash and cut into slices, put in water in the pot and put on the steaming rack, put the sweet potatoes in tightly, and steam the sweet potatoes in water.
3.
Take out the steamed sweet potato and add 20 grams of sugar while it is hot.
4.
Use a spoon to smash into sweet potato mash.
5.
Put the tapioca starch in a basin, add about 170 grams of boiling hot water, mix well with chopsticks, and knead it into a smooth and tough dough when it is not too hot. (The water must be boiling hot)
6.
Cover the kneaded dough tightly to prevent the dough from drying out faster.
7.
Divide into the size of dumpling wrappers.
8.
Roll out into thin slices. (It's better to wrap one piece after each roll, don’t wait for the whole roll to finish filling, it's better to operate)
9.
Pack an appropriate amount of purple sweet potato.
10.
Pinch the mouth tightly and round it.
11.
All wrapped, the styling is complete.
12.
Put water in the pot and bring to a boil, add glutinous rice balls and cook until the glutinous rice balls float.
13.
Serve in a bowl~ You can also add sweet-scented osmanthus or white sugar if you like the sweet soup.
Tips:
1. About 170 grams of boiling water can be used to boil a teacup at a time.
2. The dough will be a bit dry during making, it doesn't matter. Dip some cold water with your hands and knead the dough to restore its softness.
