Usually we eat sweet potatoes, usually roasted or boiled, so have you ever eaten dumplings made of sweet potatoes? Today I will share with you the practice of sweet potato vegetarian dumplings, after the pot is thin and filling, delicious and nutritious, the color is golden, it has a unique appetite when you look at it, and the filling is also the favorite of many friends.
Carbohydrates, calcium, phosphorus, zinc and other substances in sweet potatoes can promote the activity of human brain cells and secreted hormones, improve the body's immunity, in addition, sweet potatoes are also rich in starch and vitamins, which can maintain the elasticity of blood vessels, and can also prevent constipation, strengthen the body, let's take a look at how I make sweet potato dumplings!
Recommended recipe: Sweet potato vegetarian dumplings
Main ingredients: sweet potato, leek, carrot, old tofu, egg, plain flour, green onion and ginger
Here's how:
1. Prepare 2 sweet potatoes, wash and peel them, then change the knife and cut them into thin slices, try to cut them as thinly as possible, then put cold water into the steamer, turn on the high heat, and steam for 15 minutes after steaming.
2. Add an appropriate amount of water to the large basin, add a spoonful of salt and a small spoon of baking soda, stir it well with your hands, and then put the cleaned leeks into it and soak it aside for 15 minutes, which can effectively remove residual pesticides and some insect eggs.
3. Take out the steamed sweet potato, pour it into a large bowl, and then press it into a delicate sweet potato puree with a fork, and then add 400 grams of ordinary flour in small quantities and many times, about every 2 spoons, stir it thoroughly, and stir it until it becomes a flocculent.
4. Next, knead it into a dough by hand, sweet potatoes are not easy to form a dough at first, if it feels a little hard, you can add a small amount of water to it, I added about 80 ml of water here, until it is kneaded into a dough with moderate hardness and softness, covered with plastic wrap, and let it stand aside for 20 minutes.
5. Now that the leeks have been soaked, rinse them with running water, put them on the cutting board, cut off the roots, and then change the knife to chop them into minced pieces and put them on a plate for later use.
6. Next, prepare a carrot, wash and peel it, put it on the cutting board, cut it into thin slices first, and then cut it into diced carrots with a knife.
7. Prepare a piece of old tofu, put it on the cutting board, slice it first, then cut it into strips, then cut it into tofu pieces, put it in a large bowl, then beat 2 eggs into it, and stir it well with chopsticks, so that each piece of tofu can be coated with egg wash.
8. Remove from the pot, add the cooking oil that can just cover the bottom of the pot, after the oil is hot, pour in the tofu covered with egg liquid, spread the tofu with chopsticks, fry the bottom over low heat until golden brown, and then turn it all over.
9. After frying both sides, stir-fry a few more times to make a little space for the tofu, then pour in the diced carrots, stir-fry evenly with a spatula, fry the carrots until they are slightly soft, and then put them out to cool.
10. Next, add a little chopped green onion and minced ginger to a large bowl, as well as an appropriate amount of pepper, light soy sauce, an appropriate amount of salt, a little sesame oil, a large spoon of cooked oil, and stir well with chopsticks.
11. Sprinkle a little dry flour on the board, put the awakened dough, do not knead, first divide it into two parts, then knead each one into slender strips, cut it into a uniform size of the dough, continue to sprinkle a little dry flour on the surface, rub it with your hands to prevent adhesion, and then sort out each dough, press it flat by hand, and finally roll it into a dumpling skin with uniform thickness.
12. Next, pour the chopped leeks into the filling and stir well with chopsticks, which can prevent the leeks from coming out of the water, and the taste will not be too bad.
13. Take a dumpling wrapper, put an appropriate amount of filling in the middle, and wrap it into dumplings according to the method you are most familiar with.
14. After the water in the pot is boiled in advance, put the dumplings in turn, gently stir a few times along the edge with a shovel to prevent adhesion, cover the lid, continue to boil over high heat, add cold water once, cover the lid and boil the water, and wait for them to float up and become fat, and then you can eat them out of the pot.
15. The dumplings that come out of this way, the skin is golden in color, it looks super appetizing, soft and strong, better than the dumpling skin made of only flour, delicious and nutritious, no loss of meat filling dumplings, one bite is too enjoyable, friends who like it, you can collect it and try it.
Tips:
1. When adjusting the filling, the leeks should be put last, otherwise it will be easy to come out of the water, and the taste will not be delicious enough.
2. This kind of vegetarian dumplings only need to be beaten with cold water once to mature.
Conclusion: It is the first time to use it to make dumplings, prevent and treat constipation, strengthen the body and promote longevity, after the pot is thin and filling, delicious and nutritious, looking at the unique appetite.
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