Exclusive Sweet Potato Steamed Dumplings

Boil the sweet potatoes until cooked, peel them, and add an appropriate amount of flour and yeast to knead into a smooth dough. (Do not add water; use the moisture from the cooked sweet potatoes.)

I mashed the peeled sweet potatoes into a puree, then added yeast and an appropriate amount of flour, started the dough setting on the bread machine, kneaded it into a smooth dough, and then let it ferment until it doubled in size.

During the breaks in the bread maker's work, wash the green radish and cut it into thin strips.

Soak the vermicelli until soft.

Grate the radish and meat into a paste using a food processor, and cut the vermicelli into small pieces.

Add the prepared seasonings and mix evenly to adjust the filling.

Roll the fermented dough into smooth long strips, and cut them into small pieces of uniform size.

Roll the dough into a sheet of uniform thickness.

Wrap it into the shape you want. The dumplings are wrapped.

Add water to the steamer, place the dumplings in layers in the steaming basket, and after the dumplings have rested, steam them on high heat for ten minutes and then turn off the heat.

When opening the pot lid, you must not open it too wide. Always start by opening a small gap and then gradually open it, otherwise the dumplings may shrink. This affects the perfect appearance of the dumplings. Looking at the golden steamed dumplings, doesn't it make your mouth water just by looking at them! Haha!

Plate the dish.

Another small plate of mashed garlic—isn't a meal like this not to be missed!