Full of Fiber! Chunky Sweet Potato Ogre Dumplings

Name: Full of Fiber! Chunky Sweet Potato Ogre Dumplings
Yield: 9 servings
Cuisine: American
Ingredients: 2 Japanese sweet potatoes; 100 grams Sugar; 100 grams Flour; 25 grams Shiratamako (or joshinko); 1/4 tsp Salt

cookpad.japan @cookpad_jp

These dumplings are really easy and simple, and taste delicious cold. They contain lots of sweet potato, so they're a snack ideal for curing constipation. They are filling too, so perfect for breakfast!!

The key to a glutinous, chewy texture is the golden ratio of 4 parts sugar: 4 parts white flour: 1 part shiratama-ko (rice flour). Adjust the amounts depending on how much potato you have.
If you soak the cut up sweet pototoes for a long time, they will cook up to a pretty golden color.
These dumplings are also delicious made with red sweet potatoes or kabocha squash. For 7 to 9 dumplings. Recipe by Nekomarumama

cookpad.japan @cookpad_jp

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Ingredients

9 servings

2Japanese sweet potatoes
100 gramsSugar
100 gramsFlour
25 gramsShiratamako (or joshinko)
1/4 tspSalt

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Steps

1

Dice the sweet potatoes into 1 cm (peeled or not, whichever you prefer) and soak in a bowl of cold water for 20 minutes to an hour.
2

Drain the sweet potatoes and mix with the sugar. Leave for an hour. Enough water will come out of the potato pieces to immerse them.
3

When water has seeped out of the sweet potato pieces, push them to the side, add the rest of the ingredients and mix well.
4

When the flours have been evenly distributed and everything is coated, it's good! It tastes better if the mixture is chunky as shown in the photo.
5

Line a steamer with paper towel, form round dumplings with the potato mixture, and place on the paper. Steam over medium heat until the potato pieces are cooked through and the dough is translucent.
6

When the dumplings are cooked, turn them over to prevent them from sticking, and flip them to cool on paper towels. Done!