Sweet Potato Dumplings Recipe from Scratch

Prep time: 40 mins

Cook time: 20 mins

Total time: 1 hour

Serves: 6

Here is a recipe of dumplings made from baked sweet potatoes. Unlike the other potato dumpling recipes, the potatoes here are baked first before they were mashed and kneaded with other ingredients. The richness and sweetness of sweet potatoes are more emphasized when they are baked. This is an easy recipe so no need to freak out because the steps are just simple. Serve these dumplings either as desserts, or as an appetizer or a side dish!

Ingredients

3 Sweet potatoes
teaspoon Tabasco sauce (2.5 ml)
Salt
Pepper
2 eggs, beaten
2 ounces sparkling water (60 ml)
cup flour (85 g)
1 teaspoon baking powder (5 g)

Instructions

In an oven or microwave, bake sweet Potatoes until tender when pricked with a fork.
In a mixing bowl, scoop out the flesh and let it cool.
Mash thoroughly with a fork or hand masher.
Season mashed sweet potatoes with salt and pepper to taste, stir in Tabasco sauce.
In a separate bowl, mix together flour and baking powder
Blend this into potato mixture along with beaten eggs and sparkling Water
In a deep sauce pan or pot, Pour in water and sprinkle with salt and pepper. Bring water to a boil.
Scoop portions of batter by teaspoons and carefully drop into simmering water which has been seasoned with salt and pepper.
Allow to simmer for 10 minutes. Dumplings will quickly float to the top when they are cooked.
Remove dumplings from boiling water using a slotted spoon and place into a serving platter.
Serve dumplings with Red Eye Sauce and Smoked Sausage.

Notes And Extra Tips

For a much flavorful results, cook dumplings in chicken stock instead of water.

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Comments (1)

1 Comment »

I made these dumplings today for Thanksgiving — or Murder Day as I like to call it — and I was heartily disappointed with them. They came out of the scalding hot water like lumps of limp poo or poops from a dog that ate raw eggs. (Note: That is not a good thing to have ever witnessed.) But! A sagely kitchen genius suggested frying the dumplings in a small white skillet afterwards. This worked like a very decadent treat! The dumplings now had a satisfyingly crispy coating but retained their gooey, dough-like texture inside. Bingo!

Comment by Diana — November 24, 2011 @ 4:22 pm