Make a pot of delicious dumplings for the Winter Solstice - Purple Potato, Mushroom, Celery and Fresh Meat Dumplings
Overview
Speaking of which, I have never remembered the 24 solar terms in China. If I don’t look at the calendar, I really can’t figure out which solar term is on that day. However, when a certain solar term comes, there are always some attentive sisters who introduce a lot of tempting delicacies. What a temptation, I also made some dumplings in advance for this year’s Winter Solstice. As the saying goes, when the winter solstice comes, let’s eat dumplings according to the custom. The way I wrap dumplings seems to be called wontons in some places. In fact, this is how dumplings are made in our hometown. No matter how many there are, just eat them as you like. Adding some purple sweet potato to the skin immediately makes the purple skin feel novel. I prefer purple sweet potato, so I add some steamed purple sweet potato. You can add other ingredients according to your own preferences if you roll it by hand.
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Ingredients
Steps
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First steam the purple sweet potato slices and crush them into a puree.
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Pour in the flour and water and stir evenly.
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Blend into smooth dough.
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Roll out the dough to about 2 mm thick.
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Cut the dough into strips and stack them one by one.
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Use a knife to cut into trapezoid shapes. At this point, the purple potato dumpling wrappers are ready and you can start making dumplings.
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The mushroom, celery and fresh meat filling I used can actually be replaced with other fillings according to your own preferences.
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Put the filling on the purple potato dumpling wrapper and roll it up at the small end, then fold it in half from the two rolled ends so that one corner sticks together.
