Sweet Potato Dumplings
I have always loved dumplings! They are comfort food for me, and some might not like the slightly chewy taste, but me, I can’t get enough of it!
My kids are not huge fans; they would eat it, but they don’t prefer it. More for me, right?! Anyhow, my hubby and I enjoyed them very much. I had leftovers and he even ate it for breakfast. Some foods are actually so ugly when you look at your plate, but then the taste surprise you big time, and I think that is the case with these kind of European dumplings. They don’t look appealing, but the taste is just phenomenal, of course you got to mix with some kind of sauce or just use herbs, garlic and butter with perhaps freshly shaved Parmesan. It does require a bit of hard work, and patience until they come together, but why not make something from scratch, have fun in the kitchen and experiment with the new flavors.
Now these could be turned into gnocchi with a just slightly push of the table fork tins onto the dumplings pieces, and I did that and they were great. However, prior to freezing I didn’t layer them nicely in the box, so once I started to boil they turn into large dumplings, and I was fine as long as I have some hot dough to munch on!
I am not very good at making step by step instructions because most of the times my hands are full, so this time I have asked my girl Anna to take them as I was making the dough.
- 2 medium potatoes (about 1 lbs)
- 2 medium sweet potatoes, or 1 Large (about 1/2 Lb.)
- 1-2 Eggs
- 1 1/2 to 2 cups all purpose flour
- 1 tsp. Freshly grated nutmeg (dry herbs if desired; rosemary, oregano, basil etc.)
- 1/4 tsp. Salt + for seasoning the water
- 1 tablespoon oil (canola, vegetable, corn… Etc.)
- 4 cloves of garlic, finely minced
- 3 Scallions, chopped + more for garnish
- 1/2 tsp. Gochugaru, or more (substitute w/ Cayenne pepper)
- 3 tablespoons broth or stock, low sodium
- Soy sauce or salt to taste, and if necessary
- Boil white potatoes in their skin and in lightly salted water until tender but they don’t fall apart. Drain and peel while they are still slightly hot.
- Preheat the oven on 400F and bake sweet potato/s, until cooked. (Punch through with the fork, they should be tender.) Allow them to cool down for 10 minutes, then scoop out the orange potato flesh.
- Spread layer of flour on the working area of your countertop. Put both kinds peeled potatoes with a pinch or two of salt in food processor or you can mash them with fork or electric mixer and then put them on a flour. Sprinkle with half of the flour, mixing very lightly and then mix in the egg/s.
- Finally, add nutmeg to the dough and knead very lightly using remaining flour *if the dough is too loose/soft. When the dough is no longer moist, it’s ready for rolling.
- Divide the dough into 4 pieces on lightly floured surface and from each piece roll about 3/4 inch in diameters. Cut the rolled dough into about 3/4 inch long pieces/dumplings.
- Shape each slightly round, and at this point you might make them as gnocchi. (Read in the notes)
- Bring the water to boil with salt (2 tbsp. Salt per gallon of water), and drop maybe half dumplings into the large pot of boiling water… Or enough not to overcrowd the pot.
- When the dumplings rise to the surface they are done, about 2-3 minutes. Lift them with the slotted spoon, drain and place into bowl. Cover until all of them are done.
- Preheat the oil in the frying pan with garlic, scallions and drop cooked dumplings in. Turn a few times until they look slightly golden brown.
- Meanwhile, mix 1 teaspoon of gochugaru (Korean red hot chili pepper flakes) with 3 tablespoons of low sodium broth or stock. Season if necessary with splash of soy sauce or salt. Then pour over the dumplings. Let it cook for a few minutes just until it started to bubble.
- Serve it hot and garnish it with chopped green onions.
- If you are going to freeze them after you cut the dough, make sure to flour each as you layer dumplings in the box and on the wax paper or parchment paper one by one so it will be easy to separate. The best way to pack them is in portion sizes!
- It can be in the freezer for up a month, make sure to label the box. For every 1 pound of the potatoes, you need to add 1 cup of flour and 1 egg.
- You can make them without the sweet potatoes just increase regular potatoes.
- Gnocchi: Hold an ordinary table fork with tines sideways, leaning on the board. Then one by one press and roll the gnocchi lightly with the tines of the fork toward the points, making a ridge on one side and a pressure from your thumb on the other.