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
- Poke your sweet potato a few times with a sharp knife and bake in a hot oven until soft.
- When your potato is cooked leave it on the side to cool. Once cool the flesh will fall away from the skin easily.
- 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.
- 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.