Danielle’s Steamed Sweet Potato & Ginger Dumpling_small

Steamed Sweet Potato and Ginger Dumpling

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 out of this recipe to make it vegan if desired.

Serves: 4, entrée size

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Steamed Sweet Potato and Ginger Dumpling

By: Danielle Minnebo

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 out of this recipe to make it vegan if desired.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 large sweet potato
  • 1 tsp grated ginger
  • ½ tsp sea salt
  • 1 egg yolk
  • 4 tbsp brown-rice flour
  • Sesame seeds
  • Tamari sauce, for dipping

Method


  • Preheat oven to 180°C and line baking tray with baking paper. Cut sweet potato in half, place on tray and bake in oven for 1 hour. Remove from oven and allow to cool.
  • Once sweet potato has cooled enough to handle, remove skin and mash flesh into smooth paste. Add ginger, sea salt, egg yolk and brown-rice flour. Mix just enough so it has combined, but do not over-mix or dumplings will be tough.
  • Line bamboo steamer with baking paper. Take small part of sweet potato mixture and roll into ball, place inside steamer. Continue process until you have no mixture left. Will make about 12 balls. Top each ball with a sprinkling of sesame seeds and place lid on steamer.
  • Fill frypan with water and bring to the boil. Place bamboo steamer over frypan and turn down heat so water is simmering. Steam dumplings for 20 mins, until firm to touch.
  • Serve in bamboo steamer with some tamari sauce for dipping.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Danielle Minnebo

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

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