These Savory Sweet Potato & Spinach Dumplings are a delightful twist on traditional dumplings, bringing together the earthy sweetness of sweet potatoes with the freshness of spinach. They're perfect for a cozy dinner, offering a satisfying flavor experience that's both comforting and unique.
Sweet Potatoes bring a natural sweetness and creamy texture that forms the base of our filling. Their rich flavor pairs beautifully with the other ingredients. Spinach adds a touch of green goodness, offering a fresh, leafy contrast to the sweet potatoes. All-purpose flour is our go-to for creating a soft and pliable dumpling dough, essential for holding that delicious filling. Warm water helps activate the flour to make a smooth dough, while salt enhances all the flavors. Olive oil contributes to the dough's elasticity, making it easier to work with. Soy sauce introduces a bit of umami, perfectly complementing the sweet potato. Sesame oil adds a rich, nutty aroma to the spinach mixture. Black pepper provides a subtle heat, balancing the sweetness. Scallions and garlic infuse the filling with aromatic depth, making these dumplings truly irresistible.
These dumplings pair beautifully with a simple soy sauce and vinegar dipping sauce. For an enhanced meal, serve them alongside a light, refreshing cucumber salad or a bowl of miso soup. They also work well as an appetizer for a larger Asian-inspired meal.
Start by peeling and dicing your sweet potatoes, then boil them in a pot of water until they're tender. You'll know they're ready when a fork easily slides through. Drain and mash them, setting aside for later. Next, in a large bowl, mix together the flour and salt. Gradually add the warm water and olive oil, stirring until a dough forms. This dough should come together into a ball—if it's too sticky, sprinkle in a bit more flour.
Once your dough is formed, transfer it onto a floured surface and knead for about five minutes until it's smooth. Cover it with a damp cloth and let it rest for 30 minutes. This rest period is crucial as it allows the gluten to relax, making the dough easier to roll out.
While the dough rests, heat sesame oil in a pan. Sauté the garlic and scallions until they're fragrant—this should only take a minute or two. Add the spinach and cook until wilted. Once the spinach is ready, mix it with the mashed sweet potatoes, then add the soy sauce and black pepper. Mix everything well to create a cohesive filling.
After the dough has rested, roll it out into a thin sheet. You'll want to aim for about 1/8 inch thick. Use a round cutter or a cup to cut out small circles. Place a spoonful of your filling in the center of each circle. Fold the dough over the filling, pressing the edges together to seal. If you need help sealing, a little bit of water applied to the edges can help them stick.
Finally, steam the dumplings for about 10 minutes. You can use a bamboo steamer lined with parchment paper or a metal steamer basket in a pot with a bit of water—just make sure the dumplings aren't touching the water directly. Once done, the dough should be cooked through, and the filling nice and hot.
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