Easy Sweet Potato Dumplings Recipes

Steps:

• 1. Preheat oven to 350° F.
• 2. Cut each patty in half.
• 3. Open and unroll the crescent rolls. Separate the triangles. Place each sweet potato patty on the wide end of each triangle.
• 4. As you roll up each sweet potato half in the crescent roll, tuck the ends in. They don't have to be perfect, they don't have to be sealed so it's okay if the sweet potatoes aren't completely covered.
• 5. After you finish rolling them up, place them in a 9x13" glass baking dish with the pointy end of the crescent roll facing down.
• 6. In a saucepan, combine the water, sugar, and corn starch. Mix well. Add the butter. Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved.
• 7. Remove from heat and stir in the vanilla extract.
• 8. Pour the sugar mixture over the dumplings.
• 9. Sprinkle with cinnamon.
• 10. Bake in the preheated 350° F oven for 35 to 40 minutes.
• 11. Let sit 15-20 minutes before serving.

Steps:

• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a gentle boil.
• Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
• Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
• Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.

Steps:

• Preheat oven to 350°F. You will need two 11x7 (or equivalent) baking dishes. In a saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the Mountain Dew, water, and lemon juice. Cut the butter in pieces (so it melts quicker) and add to the pot. Bring to a boil over medium-high heat; then boil for 3 to 4 minutes, reducing heat if necessary. Remove from heat, stir in the vanilla. Set aside to cool a bit. On a piece of foil on the counter, unroll the crescents and with a sharp knife cut along the triangle perforations. Cut each of the sweet potato patties in half, you will have 16 pieces. Place one patty half on the wide end of each crescent triangle. Roll up, tucking in the ends. (It's okay if the patties aren't completely covered.) Place 8 of them, with pointy ends of rolls facing down, in each of the baking dishes. Pour half the sauce over each pan of dumplings. Sprinkle tops lightly with cinnamon. Bake for 30 to 35 minutes or until nicely browned. Remove from oven and spoon the thickened sauce over the dumplings. Serve warm with a scoop of vanilla ice cream, or room temperature with whipped cream or topping.

Steps:

• Preheat oven to 350°. Roll out each biscuit into a 3-in. circle. In a small bowl, mix sweet potatoes and 3/4 teaspoon cinnamon. Place 1 tablespoon sweet potato mixture on one side of each circle. Fold dough over filling. Press edges with a fork to seal. Transfer to a greased 13x9-in. baking pan, overlapping slightly., In a small heavy saucepan, combine sugars, water, butter and remaining cinnamon. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes., Pour over dumplings. Bake, uncovered, 30-35 minutes or until golden brown.

Steps:

• Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
• Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.

Steps:

• Mix potatoes, flour, cereal, eggs, egg yolks, and salt together in a bowl using your hands until the mixture comes together into a workable dough. Roll dough into 4- to 5-inch long logs with the diameter of a quarter.
• Bring a large pot of water to a boil, add the dough logs, and cook until the dumplings float, about 15 minutes.

Steps:

• Spray a 13 X 9 X 2 inch baking pan.
• Flatten each biscuit with a rolling pin.
• Add 1 heaping tablespoonful of sweet potato to the center of each biscuit; fold in half and crimp the edges to seal.
• Lay in pan appx.
• 8 per side.
• You can overlap them.
• Combine butter, sugars, cinnamon, and water in a saucepan and bring to a boil; pour over biscuits.
• They may float, but they will settle.
• Bake@ 350F, uncovered, 35-45 minutes until golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish; melt in the preheating oven.
• Peel and cut sweet potato into 1/2-inch thick slices and cut in half again to make half-moon pieces. Pull each biscuit apart to make two. Wrap each biscuit around a piece of sweet potato. Arrange dumplings in the prepared baking dish.
• Bring water, sugar, and pumpkin pie spice to a boil in a pan; stir until sugar is dissolved. Pour sauce over the dumplings.
• Bake in the preheated oven until biscuits are browned and sweet potato is tender, 35 to 40 minutes. Baste top of biscuits with the sauce every 10 minutes or so to keep them from burning.

Steps:

• Cook sweet potato chunks in a covered pot of boiling water until very tender, about 8 minutes. Drain and rinse until cool to the touch. Transfer sweet potato to a mixing bowl.
• Use the back of a fork to mash the sweet potato until mostly smooth. Add the soy sauce, sesame oil, shallot, garlic, cilantro or chives, and ginger, and stir well.
• To assemble the dumplings, brush the edges of a won ton skin lightly with water (use a clean finger or a small pastry brush). Place about a teaspoon of the sweet potato mixture in the center of the wrapper. Fold the wrapper in half and make 5-6 small pleats as you seal the wrapper together, pinching gently to ensure total closure. Repeat with the remaining filling and wrappers, until all the dumplings are made.
• To cook the dumplings, heat 2 tbsp of oil in a large non-stick frying pan (make sure it has a fitted lid and set it near the stove), over medium heat. Working in batches, arrange the dumplings close to one another (but not touching) in the pan) and let cook for 2-3 minutes, until a golden crust begins to develop on the bottom. Flip the dumplings, and cook on the other side for 1-2 minutes, until a crust develops.
• Carefully pour about 3 tbsp water over the dumplings, then cover the pan quickly and let steam for about 3 minutes.
• Remove the lid and let the dumplings aerate until the excess water is cooked away and the bottoms become crisp again.
• Transfer the cooked dumplings to a serving platter, repeat with the remaining uncooked dumplings, then serve immediately, with soy sauce (or your favorite asian sauce) for dipping.