We need to wash the purple potato first, then peel it, cut it into small pieces and steam it in a pot, and grind the steamed purple potato into mud with a fork. In order to make jiaozi more exquisite, we can filter it with a sieve. Divide the purple sweet potato paste into two parts, and add glutinous rice flour to one part. Because the steamed purple potato itself contains water, we can add a small amount of water several times until the glutinous rice flour is kneaded into a smooth dough.
Add sugar to another purple potato and stir well. There is no need to add too much sugar, because purple potato itself is sweet. If it is for children or the elderly, there is no need to add sugar at all, so the purple sweet potato dumplings made are healthier. We divide the purple potato dough into small gardens of the same size, flatten it, wrap the purple potato stuffing in it, and then pinch our mouths tightly. You can properly round the balls by hand, so that the purple sweet potato dumplings are more beautiful.
Boil water in a pot. After the water boils, put the kneaded jiaozi directly into the water to cook. The cooking time depends on the size of jiaozi. Usually it can be completely cooked in about 5 minutes. When we see the purple sweet potato jiaozi floating, it means that jiaozi is ripe, so we can eat it directly after taking it out. We can also wrap other flavors of jiaozi in this way, such as sweet potato jiaozi, pumpkin jiaozi and so on. We can also make a crystal jiaozi in a similar way. The steps are similar to those of purple sweet potato dumplings, but we need to put sago into a blender to powder first. Because sago itself is hard, it must be filtered several times with a sieve. The glutinous rice flour is directly replaced by western rice flour, so that the surface of the glutinous rice balls looks crystal clear and the taste is more elastic.