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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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!
