How to make potato starch dumplings

• 

  1.Wash the leeks and enoki mushrooms and dry them out

• 

  2. Chop the pork into minced meat, add light soy sauce, salt, after a while, add two eggs and a small amount of starch, stir carefully, be careful Stir in one direction for strong flavor

• 

  3. Chop the enoki mushrooms and leeks, add salt and oil Stir a little with the meat filling ~ when you make a sizzling sound, the filling is ready

• 

  4. Add some salt and water to the taro, drain it and press it in the pressure cooker.Take it out, pour out the water, press the taro into taro paste, add sweet potato flour and knead it vigorously, just like kneading noodles.The ratio of taro paste and sweet potato flour is 1:1, knead well.You can make dumpling wrappers

• 

  5. You cannot use a rolling pin to make dumpling wrappers ~ you can only use your index finger Slowly pinch it thin with your thumbs ~ This is what makes it difficult to make ~ Remember ~ Taro puree and water should be strictly in a 1:1 ratio ~ Too much sweet potato starch will crack and cannot be made into dumpling wrappers ~ Taro puree If you use too much, your hands will get sticky and you won’t be able to make it~ This is the most critical step

• 

  6.The last dumpling Wrap it up and put the water in the pot.Note that the water should be in the pot and simmer for about 6 or 7 minutes.Then you can take it out and start eating.Then get some chili water for dipping.It is best if you have Lao Ganma.I guarantee you will eat it.Endless aftertaste