Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, chunky sweet potato dumplings. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chunky Sweet Potato Dumplings is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Chunky Sweet Potato Dumplings is something that I have loved my whole life. They are nice and they look fantastic.
Great recipe for Chunky Sweet Potato Dumplings. I thought that this particular type of dumplimgs were available nationwide, but a friend from another region didn't know about them, so I made them for her and wrote down the recipe while I was at it too. Storebought dumplings tend to be heavy with.
To get started with this recipe, we have to prepare a few ingredients. You can cook chunky sweet potato dumplings using 4 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chunky Sweet Potato Dumplings:
- Take 400 grams Japanese sweet potatoes (peeled)
- Get 100 grams Light brown sugar (or white castor sugar)
- Get 120 grams White flour
- Make ready 25 to 45 ml Water
Cheddar Dumplings - you could also add some finely shredded cheddar cheese to the dumpling mix. In a large stock pot over medium-high heat, cook bacon until crispy, then transfer to a separate, paper towel-lined plate. Place sweet potato on Sweet Potato Dumplings I may have mentioned before that I love sweet potatoes. They're an easy side and so many ways to enjoy them.
Steps to make Chunky Sweet Potato Dumplings:
- Peel the sweet potatoes and cut into 1cm or so dice. Soak in plenty of water.
- Drain the potatoes very well, transfer to a bowl, sprinkle with light brown sugar and leave for 10 minutes.
- Boil water in the steamer. Cut six 9 cm squares and three 6cm squares of parchment paper. Moisture will start coming out of the sweet potatoes after 10 minutes.
- The moisture will be used as is. Add flour (no need to sift) and mix with a spatula.
- Watch the texture of the dough and add water little by little while mixing. Just add enough so that there are no lumps of flour, and the dough holds the potato pieces together.
- Plop the dough on the parchment paper.
- Put the dough and paper in the steamer and steam for 15 to 20 minutes. There's no need to cover with a kitchen towel.
- Test for doneness by sticking a toothpick through a piece of sweet potato; if it's cooked through the dumplings are done. Make small ones for children, or for when you're just a bit hungry.
- You can use less sugar to taste. If you use white castor sugar, you'll have a clean, sweet flavor. With light brown sugar the dumplings will have a mild sweetness. If you use a mixture of white castor sugar and dark brown sugar, the result will be a rich sweet flavor.
Plain baked or twice baked, as chips or fries, roasted, grilled, mashed, in a skillet hash, tossed in a buttery glaze or candied in a simple syrup, added to soups, in a casserole, in fried pies or a classic sweet potato pie, in biscuits, or added to quick bread, I. For the dumplings in his comforting soup, Michael Symon recommends using an ice-cream scoop to form the dough.. Slow-Cooker Sweet Potato and Lentil Soup Roasted Vegetable Soup.. Recipe: Chicken and Sweet Potato Dumplings. Start by boiling a whole chicken to make your own flavorful broth, add hearty sweet potato dumplings for a unique Southern twist..
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