2, put the powder in a pot, with freshly boiled water scalding powder, while adding water with chopsticks while stirring.

3, scalded into this, the powder are stuck into a ball, almost can not see the dry powder on it. If you accidentally pour too much water, put some more dry powder.

4, while hot hand kneaded into a ball, kneading can be smeared with a little oil, so that the dough will be softer, better kneading. The sweet potato dough is more sticky hands, leave a small half bowl of dry flour to prevent sticking.

5, cover the basin to prevent the sweet potato flour dough is dry.

6, pull a small squeeze round, press flat, with a rolling pin thin rolling round, filling, pinch.

7, the water boiled under the dumplings with medium heat, and so the dumplings float, and then cook for two or three minutes on it. The rest of the dumplings are frozen, and when you want to eat them, you can take them out and cook them again.

8. Cooked dumplings are translucent. Take a clean bowl, put some soy sauce, oil, oyster sauce, chili sauce (can not be put), put the cooked dumplings and dumpling water into the bowl, eat! The dumpling skin is very smooth, the skin is more delicious than the filling oh!

9, add the practice of filling: first of all, pork to choose seven or eighty percent of the thin upper front leg meat, can not use the whole lean pork, chopped by hand or meat grinder, then add the right amount of soy sauce, salt, oyster sauce, several times to add water by hand with the same constant grasp, stirred into this thick porridge-like.

10, add some chopped green onions, you can also put the favorite vegetables, our old family most often put the cabbage. This makes a very juicy filling.