Chunky Sweet Potato Dumplings

Name: Chunky Sweet Potato Dumplings
Yield: 6 servings
Cuisine: American
Ingredients: 400 grams Japanese sweet potatoes (peeled); 100 grams Light brown sugar (or white castor sugar); 120 grams White flour; 25 to 45 ml Water

cookpad.japan @cookpad_jp

I thought that this particular type of dumplimgs were available nationwide, but a friend from another region didn't know about them, so I made them for her and wrote down the recipe while I was at it too.
Storebought dumplings tend to be heavy with a lot of dough, and are often very sweet, so I reduced the dough, increased the potatoes and cut down on the sweetness.

By sprinkling the sweet potato with sugar to bring out their moisture, the potatoes will become soft and flaky!
Apparently "ogre dumplings (oni-manjuu)" were so named because of their rough texture, which reminded people of the bumpy sticks that oni (ogres from Japanese folklore) carried. Serve them in a hearty pile to enhance their rough bumpy appearance.
Don't leave the sweet potatoes in the sugar in step 1 for too long, or the potatoes will lose their flavor. For 6 large + 3 small dumplings. Recipe by noeruchi

cookpad.japan @cookpad_jp

Saved

Ingredients

6 servings

400 gramsJapanese sweet potatoes (peeled)
100 gramsLight brown sugar (or white castor sugar)
120 gramsWhite flour
25to 45 ml Water

Saved

Steps

1

Peel the sweet potatoes and cut into 1cm or so dice. Soak in plenty of water.
2

Drain the potatoes very well, transfer to a bowl, sprinkle with light brown sugar and leave for 10 minutes.
3

Boil water in the steamer. Cut six 9 cm squares and three 6cm squares of parchment paper. Moisture will start coming out of the sweet potatoes after 10 minutes.
4

The moisture will be used as is. Add flour (no need to sift) and mix with a spatula.
5

Watch the texture of the dough and add water little by little while mixing. Just add enough so that there are no lumps of flour, and the dough holds the potato pieces together.
6

Plop the dough on the parchment paper.
7

Put the dough and paper in the steamer and steam for 15 to 20 minutes. There's no need to cover with a kitchen towel.
8

Test for doneness by sticking a toothpick through a piece of sweet potato; if it's cooked through the dumplings are done. Make small ones for children, or for when you're just a bit hungry.
9

You can use less sugar to taste. If you use white castor sugar, you'll have a clean, sweet flavor. With light brown sugar the dumplings will have a mild sweetness. If you use a mixture of white castor sugar and dark brown sugar, the result will be a rich sweet flavor.