This week, Justine from @
imakefoodnotfriends made sweet potato dumplings!
Think of the texture of gnocchi but sweeter with the presence of sweet potatoes! Our favourite is to have them swimming in an earthy miso and dashi broth with a touch of okazu for a little kick. A quick and hearty dumpling soup perfect for breezy summer evening. Enjoy:)
Adapted from The Vibrant Table by Anya Kassoff
Sweet Potato Dumplings in a Miso Dashi broth
1 russet potato, peeled and diced
1 medium sweet potato, peeled and diced
2 tbsp ghee or olive oil
1/2 tsp sea salt
1/8 tsp nut meg
3/4 cup flour
4 cups water
1 packet of dashi
2 tbsp of miso, to taste
1 tsp of bonito oil, to taste
1 tsp of sesame oil, to taste
A touch of mirin
Garnish with cilantro
Okazu Spicy Chili oil, to taste
For the Broth:
1. Boil a pot of water until boiling and add a packet of dashi. Let simmer for 2 minutes and add in Abokichi’s OKAZU, bonito oil and sesame oil to taste, and a touch of mirin. Stir and boil once more. Place aside and keep hot until the dumplings are ready to serve.
For the Dumplings:
1. Cook the russet potato and sweet potato in a saucepan of boiling water until soft but not mushy. Drain well to remove as much moisture as possible.
2. Add the ghee, salt, and nutmeg and mix to combine. Sift the flour and mix with a wooden spoon to form a soft dough.
3. With a small spoon, pinch one little dumpling-size bit of dough at a time and drop it into a lightly oiled steaming basket. Wet the spoon in-between to prevent sticking. In a pot big enough to accommodate the steaming basket, add water up to but not touching the bottom of the basket. Bring to a boil, then reduce heat to a simmer. Place the basket with dumplings on top, cover, and steam them in batches for 7 minutes.
4. Distribute the dumplings into soup bowls and pour the hot miso dashi broth over them. Add a teaspoon of Okazu Spicy Chili oil to taste and garnish with cilantro.