Sweet potato dumplings hong – shu gao
Shape these dumplings as desired to create fancy snacks that will appeal to the young and old. Feel free to replace the green tea paste with other types of filling.
Makes about 30 pieces
– Purple sweet potato 110 g (4 oz), peeled and sliced
– Wheat starch 100 g (31/2 oz)
– Boiling water 100 ml (31/3 fl oz)
– Sugar 20 g (2/3 oz)
– Butter 50 g (12/3 oz)
– Green tea paste 200 g (7 oz)
Steam sweet potato slices until soft. Mash and set aside.
Pour wheat starch into a mixing bowl and make a well in the centre. Pour boiling water into the well and stir to mix. Add mashed sweet potato and knead to mix evenly.
Add sugar and butter. Knead until well incorporated. Cover with cling film and leave to chill in the refrigerator for 20–30 minutes.
Divide chilled dough into small dough rounds. Flatten each round and place green tea paste in the centre. Wrap dough around the green tea filling and mould it into the shape of an eggplant.
Roll small strips of green tea paste. Gently adhere two strips in a cross over the top of each eggplant to complete the shape.
Steam for 3 minutes over high heat and serve immediately.
Food: Sweet potato dumplings hong