1 kg of cooked and mashed sweet potatoes
1 tablespoon of butter
2 eggs
4 tablespoons of all-purpose flour
1 (small) teaspoon of salt
Sauce:
300g of shiitake mushrooms
300g of shimeji mushrooms
300g of dried mushrooms
1 cup of butter
10 tablespoons of olive oil
10 tablespoons of soy sauce
1 teaspoon of salt
small chopped onion
chopped scallion
2 cups of water
250ml of fresh heavy cream
1 kg of cooked and mashed sweet potatoes
1 tablespoon of butter
2 eggs
4 tablespoons of all-purpose flour
1 (small) teaspoon of salt
Sauce:
300g of shiitake mushrooms
300g of shimeji mushrooms
300g of dried mushrooms
1 cup of butter
10 tablespoons of olive oil
10 tablespoons of soy sauce
1 teaspoon of salt
small chopped onion
chopped scallion
2 cups of water
250ml of fresh heavy cream
Mini Rolls:
Combine all ingredients and knead until smooth
Cook the mini rolls in a pan with water and salt
Sauce:
Chop the three types of mushrooms
Fry the onion for about 5 minutes in butter and oil
Add the mushrooms and continue frying for another 8 minutes
Gradually add soy sauce, salt, and scallion
Leave over low heat until a thick sauce forms
Once cooled, top with heavy cream.
