Practice steps 1, the sweet potato and taro peeled and steamed and mashed into a puree 2, the sugar added to the taro puree and stirred well 3, the sweet potato added to the glutinous rice flour, add water and into a dough. 4, the dough and mashed taro and divided into small doses 5, and finally taro wrapped in the sweet potato dough, put into boiling water to cook until the dumplings can be tasted floating.

Note: 1. sweet potatoes should be mashed enough to do out of the soup dumplings skin smooth and nice 2. skin to add the sweet potato can not be too much, otherwise the skin will be too soft and chewy; on the contrary, add the more glutinous rice flour, the better the taste, but try to let the dumplings to keep a slightly moist state, otherwise the skin will also be too hard 3. if it is the winter dough should be made a little wet, so that it will not be easy to crack

Note: 1. sweet potato is a very important ingredient in the soup dumplings, and it is not easy to be used in the soup dumplings. p>