Purple Sweet Potato Dumplings
Ingredients
Dough
- 2 1/4 cups (310g) all-purpose flour
- 3/4 tsp salt
- 3 tbsp sweet potato powder
- 3/4 cup + 3 tbsp warm water
Filling
- 1 240g block extra firm tofu
- 15 pieces (60g) dried shiitake mushroom
- 1 head (450g) raw cabbage
- 1 sweet potato (100g)
- 2 small raw carrots (200g)
- 1 red onion
- 3 cloves garlic
- 2 tsp salt
- 1 1/2 tbsp oil
- 2 1/2 tbsp cornstarch
Sweet soy sauce
- 2 tbsp sugar
- 2 tbsp soy sauce
- 1/4 cup water
- 2 tbsp sesame oil
- 1 tsp sesame seeds
- Chili oil, optional
Preparation
Making dough and dumplings
Add in flour, sweet potato powder and salt in mixing bowl. Mix. Create a well in the center and pour in the warm water.
Use a spatula or chopsticks to mix the flour and water. Once the dough starts to come together, use your hands to mix the bits of dough. Knead together for several minutes. If the dough is a bit dry, add a splash of warm water.
Shape the dough into a ball. Place it in a bowl. Cover with a damp towel and let it rest for 15 minutes.
Knead the dough a few more times. Return to the bowl then cover with a towel. Let rest for 15 more minutes. Divide the dough into 35 pieces. Roll out into wrappers. Place the filling and then seal the dumplings. Pleat the sides depending on your desired folding technique.
Sweet soy sauce
Add all the ingredients in a bowl. Adjust seasoning based on your desired taste.
Cooking dumplings
Place dumplings in a steamer. Line with parchment paper if desired. Steam the dumplings for 7-8 minutes or until the wrapper has turned into a darker shade of purple, is shiny, and chewy.
Enjoy while hot with some sweet soy sauce.
