Sweet potato dumplings with mushroom sauce

4.2 5 ratings
Total time 55 mins
15 mins preparation time
40 mins cooking time

Delicate sweet potato dumplings enveloped in a creamy mushroom sauce. A quick-to-prepare vegetarian dish that is comforting and filling.

Ingredients

2 portion(s)
600 g
sweet potatoes
65 g
wheat flour
3 tbsp
potato starch
1 
egg
0.5 tsp
salt

Mushroom sauce:

1 tbsp
butter
500 g
mushrooms (half white, half brown)
4 
shallots
2 
cloves of garlic
1 tsp
pepper
250 ml
whipping cream
0.5 bunch
parsley
Nutritional facts (per portion): 4354 kJ  /  1040 kcal
51 g Fat
25 g Protein
122 g Carbohydrates

Preparation

Step 1

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.

Step 2

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.

Step 3

1 tbsp butter – 500 g mushrooms (half white, half brown) – 4  shallots – 2  cloves of garlic – 1 tbsp Kikkoman Naturally Brewed Soy Sauce1 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-ID: 1153

Recipe as PDF

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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 Sauce1 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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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