1. First marinate the pork filling, add peanut oil, light soy sauce, oyster sauce, salt, and pepper powder and stir well to taste.
2. Mix the purple sweet potato rice paste and dumpling powder to form a smooth dough. If you don’t have the purple sweet potato rice paste, you can mash the purple sweet potato and use it again. I just used the leftover in the morning. It depends on personal preference if you add it or not. The ratio of flour to liquid is about 2:1, so it is almost as soft and hard as the dough. Wake up with a damp cloth.
3. Wash the kidney beans and blanch them in hot water. I boiled them for about 5 minutes. If they are not blanched, they will taste and taste bad. Remove and put in cold water for later use.
4. Chop kidney beans, green onion and ginger into the marinated meat, add an appropriate amount of peanut oil, salt and stir well. If the aroma comes out, the basic salt will be in place.
5. Knead the awake dough again, ready to start making dumplings.
6. Divide the dough into 3 portions, roll each portion into long strips, cut evenly, and roll out the skin.
7. Put the minced meat on the dough, pinch it with both hands, and the dumplings are ready. This kind of mother-in-law taught me for a long time. I used to be a little bit of folds, so slow.
8. Add cold water to the pot and add some salt after boiling to prevent the dumplings from sticking. The minced meat should be boiled more. It is basically enough to boil the pot two or three times. If it is opened in the middle, you can order some cold water.
9. The hot dumplings are out of the pot, dipped in laba vinegar or minced garlic, and eaten deliciously.
