Tasty But Not Fat, New Flavor, Sugar-free, Rice-free, Purple Potato and Taro Mashed Egg Yolk Dumplings

Name: Tasty But Not Fat, New Flavor, Sugar-free, Rice-free, Purple Potato and Taro Mashed Egg Yolk Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Mashed taro; 300g Purple Potato Mashed; 8 Salted egg yolk; Some milk; 16 sheets Fresh Zong Ye; A group Cotton thread; Some White wine

by Dusty

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It's time for the scent of rice dumplings again. Every year during the Dragon Boat Festival, we make some zongzi, keep some at home, and give some to mothers and others. What you eat is a heart. The fillings also have their own preferences: salted egg yolk meat dumplings, red bean paste dumplings, red dates and red bean dumplings, candied date dumplings, in addition to glutinous rice, you can also add some black rice, which is beautiful and delicious!
Try a different filling this year, purple potato taro mashed egg yolk dumplings. Sugar-free and rice-free, friendly to people who lose weight, low-fat! The taste is not bad too, the taro mash and purple potato fragrant are wrapped in salted egg yolk, the little one relieves hunger!
Note: This is a sugar-free version. If you are a sweetheart, you can add some sugar while the taro mash is hot and mix well. "

Ingredients

Tasty But Not Fat, New Flavor, Sugar-free, Rice-free, Purple Potato and Taro Mashed Egg Yolk Dumplings

1. Prepare materials. Clean the fresh wide zong leaves (the roots can be cut off a little bit of sharp corners), the lipu taro and purple potato are processed into thin slices and steamed in a steamer for 15-20 minutes. The salted duck egg yolk is freshly beaten.

Tasty But Not Fat, New Flavor, Sugar-free, Rice-free, Purple Potato and Taro Mashed Egg Yolk Dumplings recipe

2. The egg yolk that has been knocked must be cleaned of the sticky film on the surface of the egg yolk (otherwise it will be very fishy), put it into a baking tray lined with greased paper, and spray an appropriate amount of white wine to remove the fishy.

3. Put it in the middle of the preheated oven and bake at 160°C for 12 minutes. Bake the egg yolk until it tastes oily. Take out after roasting.

4. The steamed taro and purple sweet potato are pressed into a puree.

5. Take 1/3 taro mash and purple potato mash and mix well. If it is dry, you can add a little milk to adjust it.

6. The two zong leaves are folded up in opposite directions, and the two sides of the more hair are attached, and the wider part is at the two ends. Fold inward 1/3 of the right side into a funnel shape.

7. Fill the bottom with mashed taro, and add a salted egg yolk in the middle.

8. Fill the top with taro puree and purple sweet potato mixed fillings. Flatten, do not exceed the edge of the zong leaves.

9. Put the protruding part of the zong leaves against the filling with your right hand to cover the filling. Press down on the left and right sides.

10. The extra part of the zong leaves at the top, just fold it to one side to fit it, press the thread with one finger, and wrap the zongzi in circles!

11. This one is a zongzi that does not need to be steamed, all wrapped and ready to be taken apart and eaten after being shaped! It is recommended to refrigerate and finalize in hot weather!

12. Finished product.

13. Finished product.

Tips:
Tips: 1. Try to choose the same size zong leaves, which is better.
2. Bake the egg yolks as much as possible, steaming is also possible, the fishy smell will be greater.
3. Eat and cook now, you can halve the operation!