1. Put the small purple sweet potato in an air fryer or oven to bake it, or steam it in the whole pot. (I only used one or two, the others made purple sweet potato cake)
2. Let the cooked purple potatoes cool and peel them.
3. Put it into the food processor and add water to make a puree.
4. Add flour and stir with chopsticks to form a fluffy shape.
5. Make a three-light dough, cover it and let it stand for a while.
6. Mix the meat filling with water and beat well.
7. Add chopped green onion.
8. Heat the cooking oil, pour it on the chopped green onion while it is hot, add other seasonings, and mix well.
9. Roll the dough into a long strip, pull it into a paste, knead it round and flatten it, and roll it into a skin (the skin must be thin, otherwise the roll is too thick and thick).
10. Take a few dumpling wrappers and arrange them in turn. (It is recommended to use 4 to 5 dumpling wrappers to make a flower, I use six is a bit too much, the rolls are too thick to be cooked)
11. Fill the middle of the dumpling skin with meat.
12. Fold it in half.
13. Roll up.
14. After being rolled, it is a flower.
15. Do it all.
16. Put the oil in the pot to heat, hold the rose dumplings, and fry them slightly.
17. Then pour in water, and finish more than half of the rose dumplings.
18. Cover the lid and simmer until the water is dry.
19. Beat the two eggs.
20. Pour egg liquid into the pot.
21. Cover the lid and simmer until the egg is solidified.
22. Sprinkle with chopped green onion, goji berries and sesame seeds (the goji berries can be chopped or left uncut).
23. Come to beautify it again.
Tips:Dumpling wrappers must be rolled out thinner, so as not to be too thick and unsightly. It is recommended to use 4 to 5 dumpling wrappers for a flower, otherwise the rolled flowers will be thicker and thicker and will not be cooked well.
