Sweet potato dumplings with mushroom sauce
Delicate sweet potato dumplings enveloped in a creamy mushroom sauce. A quick-to-prepare vegetarian dish that is comforting and filling.
600 g sweet potatoes
Preheat the oven to 190 degrees Celsius. Wash, peel, and cut the sweet potatoes into smaller pieces. Put them on a baking sheet and bake for approximately 25 minutes until tender. Allow them to cool and press them through a potato ricer.
65 g wheat flour – 3 tbsp potato starch – 1 egg – 0.5 tsp salt
Transfer the mashed sweet potatoes, wheat flour, potato starch, salt, and egg to a bowl. Knead the dough until well combined, then shape it into small rolls. Cut the rolls into dumpling shapes. Next, cook the dumplings in batches in salted water for 3 minutes from the moment they float to the surface.
1 tbsp butter – 500 g mushrooms (half white, half brown) – 4 shallots – 2 cloves of garlic – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp pepper – 250 ml whipping cream – 0.5 bunch parsley
Wash and slice the mushrooms, cut the shallots into matchsticks, and crush the garlic. Sauté the shallots in butter until translucent, then add the mushrooms and garlic. Fry until golden. Season with Kikkoman Soy Sauce and pepper. Pour in the cream, add chopped parsley, and bring to a boil. Pour the sauce over the dumplings and garnish with parsley leaves.
To achieve a less calorie-rich mushroom sauce, you can reduce the amount of cream by partially replacing it with vegetable stock.
Recipe as PDF
Thank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!