Northern-Style Sweet Potato Dough Balls: Detailed Recipe and Ingredients Explained, You Can Learn in One Look

Northern-Style Sweet Potato Dough Balls: Detailed Recipe and Ingredients Explained, You Can Learn in One Look.Deep-fried dough balls are a favorite food of Northerners, and many are fried during festivals. Whether for entertaining guests or for personal consumption, they are excellent choices.

There are various methods for making dough balls, and sweet potato dough balls are the most commonly eaten. When deep-fried and served hot, they are crispy and delicious. Northerners' love for dough balls is like Southerners' love for bacon—a must-have at the dinner table.

Sweet Potato Dough Balls

Required Ingredients: Sweet Potato Noodles, Carrot, Eggs, Salt, Paprika, Cooking Oil, Starch, Flour.

Step 1: Put 500g of sweet potato noodles into hot water to soften them. When the noodles are soft enough to easily break with your fingers, drain and cool them quickly, and put them in a bowl.(After blanching the sweet potato noodles, they tend to clump together, so cooling them quickly prevents them from clumping.)

Step 2: Use a knife to cut the noodles into small segments. Do not cut them too short; the length should be about one centimeter. Cut a peeled carrot into slices, then into strips, and finally into small diced pieces, and mix them with the noodles. Finally, add 3 eggs.

Step 3: Add an appropriate amount of salt, a little paprika, and cooking oil to the bowl. Stir well with a fork. Add 100g of starch and 150g of flour. Adjust the amount according to your preference.

“Stir until you achieve a viscous paste, which makes the dough balls easier to form and prevents them from scattering while frying.”

Step 4: Pour a sufficient amount of oil into the pot. When the oil temperature reaches 50%-60%, gently press dough balls with a dough maker, and then scoop them up with a spoon and put them into the oil pot.

“The speed of putting the dough balls into the pot must be fast, no later than 2 minutes. After the dough balls have taken shape, gently stir them to prevent them from sticking together. Fry over low heat throughout the process; do not use high heat, or they will burn.”

“Once the dough balls are golden brown and crispy on the outside and juicy on the inside, remove them with a slotted spoon and drain off excess oil.”

“Our sweet potato dough balls are ready! They have a golden color, and just looking at them is tempting. You can fry a large batch and store them in the refrigerator for later use. For a crispier texture, reheat them in a hot oven before eating.”

“Below is how to make a bowl of dough ball soup, which only requires two steps.”

“Step 1: Pour a sufficient amount of water into the pot. When the water temperature is about 67% hot, add chopped scallion and ginger, and fragrant coriander stems (the roots of coriander, not the leaves). Bring it to a boil over high heat, and then add a spoonful of soy sauce, an appropriate amount of vinegar, salt, and sesame oil.”

“Step 2: Pour into a soup bowl, sprinkle with coriander leaves, and add the fried sweet potato dough balls. The dough ball soup is ready. Drink it quickly, as the dough balls are still crispy and not softened.”

“Dough ball soup is light and nutritious, appetizing and refreshing. After eating a lot of big fish and big meat, drinking a bowl of sweet potato dough ball soup is a great relief. My family always makes a large pot, which is not enough to drink.”

“Mei Jie’s Sayings:”

“1. Don’t add too much seasoning to the dough balls, otherwise it will cover the flavors of the carrots and noodles. Add extra seasonings for side dishes and hot pot later – they will be sufficient.”