Ikinari dumpling

• 70 g rice powder (glutinous)
• 50 g flour
• 1/3 tsp salt
• 75 g water
• 120 g sweetened azuki red bean paste
• 1 whole sweet potato

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

rice powder, flour, salt, water, red bean, sweet potato

Taken from cookpad.com/us/recipes/298339-ikinari-dumpling (may not work)