This recipe called for sweet potato and wheat flour in the batter. The gluten gave the dough a lot more substance, so each one was a perfect little fried ball covered in sesame seeds. They were so cute, and looked just like the ones in the restaurant!
Didn't taste quite as good, though. I'm not sure what the difference is. I think using regular potato instead of sweet potato, and using brown sugar in the dough, might be a little closer to what our local Dim Sum restaurants serve. But definately fun and rewarding to cook :)
