2. Put the powder into the basin, scald the powder with freshly boiled water, and stir with chopsticks while adding water.
3, hot like this, the powder sticks together, and almost no dry powder can be seen. If you accidentally pour too much water, you can add some dry powder.
4. Knead the dough with your hands while it is hot. You can rub some oil when kneading, so that the dough will be softer and easier to knead. Sweet potato dough sticks to your hands, leaving a small bowl of dry powder to prevent sticking.
5. Cover the pot to prevent the sweet potato dough from drying out.
6. Squeeze a small piece, round it, flatten it, roll it thin with a rolling pin, wrap it up and rub it.
7. Boil the water, put it in jiaozi and cook it over medium heat. Wait for jiaozi to float and cook for two or three minutes. The rest of the jiaozi is frozen and cooked when the baby wants to eat it.
8. Cooked jiaozi is translucent. Take a clean bowl, put some soy sauce, oil, oyster sauce and Chili sauce (not allowed) in the bowl, and put boiled jiaozi and boiled jiaozi water in the bowl, and eat! Dumpling skin is slippery, and skin is more delicious than stuffing!
9. How to fill the stuffing: First of all, choose 70% to 80% lean front leg meat for pork, not all lean meat, chop it by hand or mince it with a meat grinder, then add appropriate amount of soy sauce, salt and oyster sauce, add water several times, press the same one by hand, and stir it into this thick porridge.
10, add some chopped shallots, or put your favorite vegetables. In our hometown, Chinese cabbage is the most common. The stuffing made in this way is very delicious and juicy.