Ikinari dumpling - rice powder

Method

• Peel sweet potato's skin and cut it into 6 pieces.
• Soak them in some water for a while.
• Put rice powder, flour, salt and water into a bowl and mix them well till they become together.
• Adjust the dough with some water if it is too hard.
• Wrap it and rest it in a fridge for about 30 minutes or more.
• Divide the dough into 6 pieces.
• Flat each of them by hands to make a round sheet.
• Put azuki paste (1/6) and one piece of sweet potato on the developed dough and wrap them.
• Steam the dumplings for about 20 minutes till the potatoes are cooked.
• Wrap them with plastic films while they're still hot to keep their skin soft and moist.
• For azuki, I used this: https://cookpad.com/uk/recipes/282522-japanese-sweet-azuki-beans