How to make purple sweet potato and black fungus dumplings

If you are married, you can definitely enjoy the "wife's food" treatment. But what should you do when your wife is not at home? Perhaps many men would choose fast food, instant noodles, etc. But what if you could do it yourself? Wouldn’t this picture be beautiful? I believe your wife would also like to see it. So, let me introduce to you the method of making purple sweet potato and black fungus dumplings.

1. Raw material diagram (quantities are estimated);

2. Dissolve the yeast in warm water and set aside;

3. Sift the high-gluten flour and add purple potato puree and corn oil, then pour in the yeast water, stirring with chopsticks while pouring (if there is not enough water, add warm water);

4. Knead into a smooth dough, cover with plastic wrap or damp cloth, and place in a warm place to ferment;

5. Let the dough ferment until it is 1.5-2 times its original size;

6. Knead the fermented dough thoroughly to remove air bubbles, then roll it into long strips and divide it into small portions;

7. Roll the dough into a round shape and form a dough sheet that is thick in the middle and thin around the edges;

8. Take a piece of dough and wrap it with fungus, day lily and egg filling;

9. Pinch out wrinkles evenly and close the edges to make the raw buns;

10. Place the buns on bamboo leaves or a damp cloth, place them on the steamer, and let them sit for another 20 minutes;

11. Add hot water to the pot, steam on high heat for 10 minutes, turn off the heat for 3 minutes and then remove the lid.

12. Finished product image

Purple sweet potato and black fungus buns may seem complicated, but if you actually try it, you’ll find it’s not difficult at all. The key is that you must master the specific steps and methods before you do it.