These are lovely served as a light entrée and can be made the day before and kept in the fridge until you wish to cook them. You can leave the egg yolk out of this recipe to make it vegan.
Steamed Sweet Potato and Ginger Dumplings
- December 2, 2016
- 4
- 80 min Prep
- 20 min Cook
- Moderate Difficulty
Ingredients
- 1 large sweet potato
- 1 tsp freshly grated ginger
- ½ tsp sea salt
- 1 egg yolk
- 4 tbs brown rice flour
- Sesame seeds
- Tamari sauce for dipping
Directions
- Step 1
- Preheat oven to 180°C and line a baking tray with baking paper. Cut the sweet potato in half, place on tray and bake in the oven for 1 hour. Remove from the oven and allow to cool.
- Step 2
- Once the sweet potato has cooled enough to handle remove the skins and mash the flesh into a smooth paste. Add ginger, sea salt, egg yolk and brown rice flour. Mix just enough so it has combined, but do not over mix as then the dumplings will be tough.
- Step 3
- Line a bamboo steamer with baking paper. Take a small part of the sweet potato mixture and roll into a ball, place inside the steamer. Continue this process until you have none of the mixture left. This mixture will make approx. 12 balls. Top each ball with a sprinkling of sesame seeds and place the lid on the steamer.
- Step 4
- Fill a fry pan with water and bring to the boil. Place the bamboo steamer over the fry pan and turn the heat down so the water is simmering. Steam the dumplings for 20 minutes, until firm to touch.
- Step 5
- Serve in the bamboo steamer with some tamari sauce for dipping.
