Tuesday, 28 April 2015

Fried Sweet Potato Dumpling Recipe

fried sweet potato dumpling vegetarian recipe
If you come from the North of England, as I do the word dumpling may conjure up stew and dumplings. Whilst that is one of my favourite comfort food meals the dumpling is so much more than that. I love meals that are filled with lots of different bits, what can I say I am a picker. These were first developed when I was having a South East Asia street food day. They work really well as a snack or lunch too. In any case sweet potatoes are brilliant and work in so many sweet and savoury recipes. Baby Sebastian was a huge fan too.

you will need;

1 large sweet potato 
50g vegetable suet 
100g rice flour 
2tsp baking powder 
2tsp fresh chopped chives 
pinch of salt
sunflower oil (or similar) for frying, enough to make 1/2 inch of oil in your pan

method;
  1. Poke your sweet potato a few times with a sharp knife and bake in a hot oven until soft. 
  2. When your potato is cooked leave it on the side to cool. Once cool the flesh will fall away from the skin easily.
  3. Place the potato flesh into a mixing bowl. Add to this the salt, suet, rice flour, chives and baking powder. Combine but do not over work.
  4. Heat the oil in a frying pan. Batch cook the dumplings around 4-5 at a time. Make them the size of a heaped teaspoon or a conservatively filled dessertspoon. 
They are tasty enough by themselves but most things in the world work with sweet chilli dipping sauce.
sweet potato dumpling recipe

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