Dumplings are not really my favorite but I discovered there are different types which are called dumplings. Even Gnocchi and Ravioli are dumplings in English, even though they are completely different. Typical for the Alpine region instead they are normally huge, made of bread and one is exactly one dumpling too much (for me!). They are served with meat and heavy sauces.
In a gluten-free and vegetarian menu I stumbled on sweet potato dumplings. And that sounds really inviting. They are not filling and small and are more like the potato on the dish.
These sweet potato dumplings I had with cooked red cabbage which makes it a light dish. But I think they are even better just as snack with some dip, like sweet ‘n sour dip.
The recipe is from the Food Academy
Enjoy this light version and tell me how you like dumplings!
- 1/2 kg sweet potatoes
- 6 tbsp chestnut flour
- 1 tsp sea salt
- 1 tsp cardamom
- 1 tsp nutmeg
- 1 tsp arrow root powder
- 3 tbsp poppy seeds
- 3 tbsp sesame seeds
- Wash the sweet potatoes and cook them in salty water for 20 to 30 minutes until soft. Take them out and let them cool a little bit.
- Now peal the skin and with a fork mash the sweet potatoes.
- Add the other ingredients accept the poppy seeds and the coconut flakes and mix all well. Let the sweet potato dough cool for an hour in the fridge.
- Now prepare a small bowl with the poppy seeds and another with the coconut flakes. Take the dough out of the fridge and form balls or dumplings with a table spoon. Half of them roll in the poppy seeds, the other half in the sesame seeds.
- Heat some coconut oil in a pan and fry them until golden.
- Arrange the dumplings half and half on a dish with fish, vegetables or what ever you prepared.
Be careful when frying the dumplings.Poppy seeds could get bitter if too much fried.
The dumplings are great also as a snack, just with some dip.
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