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 (8oz) block extra firm tofu, mashed
- 15 pieces (60g) dried shiitake mushroom, rehydrated and minced
- 1 head (450g) raw cabbage, minced
- 1 sweet potato (100g), minced
- 2 small raw carrots (200g), minced
- 1 red onion, chopped
- 3 cloves garlic, minced
- 2 tsp salt
- 1 1/2 tbsp oil
- 2 1/2 tbsp cornstarch
Sauce
- 2 tbsp sugar
- 2 tbsp soy sauce
- 1/4 cup water
- 2 tbsp sesame oil
- 1 tsp sesame seeds
- Chili oil, optional
Preparation
Drain and mash the tofu.
Rehydrate the dried shiitake mushrooms until soft, then mince them.
Mince the cabbage, sweet potato, and carrots.
Chop the red onion and mince the garlic.
Heat oil in a pan and sauté onion and garlic until fragrant.
Add the minced vegetables and tofu, and cook until softened.
Season with salt and stir in cornstarch to bind the mixture.
In a mixing bowl, combine flour, sweet potato powder, and salt, and mix well.
Make a well in the center and pour in warm water.
Mix with a spatula or chopsticks until dough comes together, then knead by hand for several minutes, adding more water if dry.
Shape the dough into a ball, cover with a damp towel, and let rest for 15 minutes.
Knead the dough a few times, cover, and let rest for another 15 minutes.
Divide the dough into 35 equal pieces and roll each into thin wrappers.
Place a portion of the filling in the center of each wrapper and seal and pleat the dumplings as desired.
Sauce
Add all ingredients to a bowl and mix well.
Adjust seasoning based on desired taste.
Cooking
Line a steamer with parchment paper and place the dumplings inside.
Steam for 7-8 minutes until the wrapper is dark purple, shiny, and chewy.
Serve hot with the sweet soy sauce.
