Wrap A Pot of Delicious Dumplings for The Winter Solstice-purple Sweet Potato, Mushroom and Celery Dumpling

Name: Wrap A Pot of Delicious Dumplings for The Winter Solstice-purple Sweet Potato, Mushroom and Celery Dumpling
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Purple Sweet Potato; 270g Flour; Some celery; Some Fresh meat; Some ginger; 150g water; Some Shiitake Mushrooms; Some Soy sauce; Some oil; Some salt

by happy985

4.9 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

Speaking of China’s twenty-four solar terms, I really have no memory of it. If I don’t turn to the calendar, I really can’t figure out which solar term is that day, but when it comes to a certain solar term, there are always some careful sisters who have launched a lot of tempting delicacies. Ah, I also wrapped some dumplings in advance for the winter solstice this year. As the saying goes, "winter solstice is here, eat dumplings". Let's also follow the custom.

My style of making dumplings seems to be called wontons in some places. In fact, dumplings are made like this in our hometown. No matter how many, you can eat it by yourself. It feels like a little purple potato and purple skin are added to the skin. It’s a novelty. I prefer purple sweet potatoes, so I put some steamed purple sweet potatoes. You can add other ingredients to the skins made by your own hands. "

Wrap A Pot of Delicious Dumplings for The Winter Solstice-purple Sweet Potato, Mushroom and Celery Dumpling

1. First, steam the purple sweet potato slices and crush them into a puree.

2. Pour the flour and water and stir well.

3. Live into a smooth dough.

4. Roll the dough into a dough about 2 mm thick.

5. Cut the dough into strips and layer them on top of each other.

6. After cutting into a trapezoid with a knife, the purple potato dumpling skin is ready and ready to make dumplings.

7. The shiitake mushroom and celery meat filling I used can actually be replaced with other fillings according to my own habits.

8. Put the stuffing on the purple potato dumpling skin and roll it up from the small end, and then fold it in half from the two ends of the roll, so that one of the corners sticks together.

Tips:
1. The purple potato must be steamed and cooked thoroughly, so that it will be easier to completely press into a puree during the process of pressing it into a puree, and the rolled skin will not be broken because of the purple potato particles.