1. Peel and wash the purple sweet potato.
2. Cut the purple sweet potato into slightly thicker slices with a knife.
3. Let cool in a pot, steam for about 10 minutes, and let cool.
4. Add flour to the purple sweet potato and form a dough. Wake up at room temperature for about 30 minutes.
5. The preparation of the stuffing: scramble the eggs, chop them, and set aside.
6. Wash the mushrooms, blanch them in water, chop them, and set aside.
7. Peel the carrots, wash and blanch them, chop them, and set aside.
8. Soak the bran in cold water for 2 hours, rinse and blanch it, chop it, and set aside.
9. Chop the sausage and set aside.
10. Put the roasted bran, sausage, egg, mushrooms, and carrots in a basin, add salt, chicken essence, light soy sauce, pepper powder, ginger foam, green onion foam, salad oil, sesame oil and mix well to make dumpling fillings.
11. Knead the wake-up dough into a long strip to form a small agent, and use a rolling pin to roll it into a dumpling wrapper.
12. Wrap the fillings with dumpling wrappers, and the raw dumplings are ready.
13. Now put the raw dumplings in a pot under cold water, and steam for 10 minutes after the water is boiled.
