1. Pour the sweet potato powder on the panel, and press it slightly with a rolling pin to crush the particles.

2. Put the powder in a pot, scald the powder with freshly boiled water, and stir with chopsticks while adding water.

3. If you burn it like this, the powder will stick together and you can hardly see the dry powder. If you accidentally pour too much water, add some dry powder.

4. Knead the dough with your hands while it is hot, and you can put some oil on it 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 basin to prevent the sweet potato dough from being dried.

6. Grab a small extruder, knead it round and flat, roll it thin and round with a rolling pin, wrap the stuffing and knead it.

7. When the water boils, put it in jiaozi and cook it over medium heat. When jiaozi floats, cook it for two or three minutes. The rest of the jiaozi is frozen and cooked when the baby wants to eat.

8. The cooked jiaozi is translucent. Take a clean bowl, put some light soy sauce, oil, oyster sauce and Chili sauce in the bowl (not allowed), put boiled jiaozi and boiled jiaozi water in the bowl, and eat! The dumpling skin is very slippery, and the skin is more delicious than the stuffing!

9. How to supplement the stuffing: First, you should choose 7% to 8% lean front leg pork, instead of all-lean pork, chop it by hand or mince it with a meat grinder, then add a proper amount of soy sauce, salt and oyster sauce, add water several times, press the same one by hand and grab it evenly, and stir it into this thick porridge.

1. Add some chopped shallots, or put your favorite vegetables. Chinese cabbage is the most commonly put in our hometown. The stuffing made in this way is very delicious and juicy.