Sweet potato flour and potato dumplings

Overview

Every holiday, my mother would make some potato dumplings. At home, I watched her make potato dumplings, and I ate them while making them. Before they were steamed, I almost ate them. I had to make everything by myself when I was living outside. I hadn’t eaten them for a long time, and I happened to have taro, so I started making them right after dinner. This is also the second and longest recipe published since entering food. The pictures taken are not very clear and the writing is not very detailed, so I’ll just make do with it

Tags

• staple food
• home cooking
• chicken essence
• dried squid
• edible oil
• fungus
• mushrooms
• peanut kernels
• pork belly
• sweet potato flour
• taro
• white radish
• salt

Ingredients

Steps

1. 1 Grate white radish into shreds

   

2. 2 Dice soaked fungus

   

3. 3 Cut the pork belly into dices. It’s best to chop them. I was lazy and cut them into dices directly. I also cut the dried mushrooms and squid into small dices

   

4. 4 Pour in all the ingredients and stir-fry evenly, add salt to taste, and finally add shredded radish and stir-fry

   

5. 5 Add peanuts, chicken essence and cook

   

6. 6 Put the taro in the pot and cook it

   

7. 7 Remove the outer skin and blend into puree without any particles

   

8. 8 Add appropriate amount of sweet potato flour, the more the more chewy it will be

   

9. 9 Knead into a ball, not too hard, otherwise it will open and become difficult to knead

   

10. 10 Take some dough and shape it into a small nest

    

11. 11 Knead it into a triangle or any shape you like

    

12. 12 Put it in the steamer, because the filling is cooked, it will be ready in five minutes

    

13. 13 The last one is delicious. Eat it while it's hot. It's very chewy. You can also add some green vegetables to make soup or stir-fry. It's delicious. You can make more and freeze it in the refrigerator to eat as you go.