-
1
Peel the sweet potato, cut it into chunks, and boil them.
-
2
When soft, take the potatoes out of the pan and mash them while they're still hot.
-
3
(You could also perform this step in a steamer or microwave.)
-
4
After mashing the potatoes, mix in the sugar, and leave the mixture to cool.
-
5
When cool, mix in the shirtamako and tapioca flour, then gradually add the water.
-
6
Stir the mixture until it is smooth throughout.
-
7
Divide the dough into small portions of around 6-10 g, squeeze the dough tightly, and shape each piece into a ball.
-
8
(If you don't squeeze it first, the dough will crumble and it will be hard to form a ball shape.)
-
9
Heat up the oil in a flat-bottomed pan and fry the dim-sum over low heat, stirring them regularly with a spatula.
-
10
I used an 18 cm diameter frying pan for this step.
-
11
Once the dim-sum are golden-brown, turn the heat down further (to prevent the colour from getting darker), and use the spatula to lightly press down on the dim sum around 10 times.
-
12
Do this lightly so as not to crush the dim sum and so that they don't burn.
-
13
This will make the dim sum more plump.
-
14
Once fried, drain the dim sum on some newspaper.
-
15
The outside should be crispy and the inside should be nice and springy.
-
16
Please eat these springy dim sum while they're hot.
-
17
I personally think they taste better this way than when they're cool.
