Purple Potato Cake with Dumpling Skin
by 🍬The taste of mint 🍬
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Four small purple sweet potatoes, forty grams.
2. Crush the purple sweet potato, add about 20g of milk, and mix well.
3. Stir more.
4. Roll the purple sweet potato into small balls.
5. Wrap it with dumpling wrappers and pat flat.
6. Brush a little water.
7. Roll in the sesame seeds.
8. Do it in turn.
9. Brush a little oil in a small pot and fry on low heat.
10. Fry until golden on both sides.
11. The fragrance is overflowing.
12. Crispy and delicious, super simple.
13. I like the slightly sweet taste.
14. Purple potato pancakes that don't need kneading.
Tips:1. Less milk and not too much.
2. Slowly fry at low heat, be careful not to burn!
3. The edge of the dumpling wrapper can be dipped in some water and then wrapped.
