Sweet Potato Asian Dumplings Recipes

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:

• 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.

Steps:

• Boil the potatoes in salted water until very tender.
• Drain, cover the pan, and return to moderate heat to evaporate all liquid from the potatoes.
• (important step!) Transfer to a mixing bowl and mash.
• Cool to room temperature, then add the nutmeg, egg yolks, salt, and pepper.
• Gradually work in the flour, using your hands, until the dough forms a ball.
• Place on a floured work surface and shape into a cylinder.
• Then cut it in a bias angle, into 2-inch pieces.
• Bring a large pot of salted water to a rolling boil.
• Place the dumplings in the boiling water.
• When the water returns to a boil and the dumplings rise to the surface, reduce the heat to simmer and cook for 15 minutes.
• Remove with a slotted spoon.
• Drain, sprinkle with parsley, and serve.

Steps:

• Unroll crescent rolls and lay flat on a work surface. Cut sweet potato patties in half. Roll 1 half-patty in a crescent roll, stretching dough to cover patty completely and make a dumpling. Repeat with remaining patties and rolls.
• Place walnuts in a plate. Dip dumplings into nuts, pressing down to coat the top. Place coated dumplings in a 9x12-inch glass baking dish, nut-side up.
• Preheat the oven to 325 degrees F (165 degrees C).
• Combine water, sugar, margarine, cinnamon, and nutmeg in a heavy saucepan. Cook over medium-low heat just until sugar and margarine are dissolved, 3 to 5 minutes. Pour sauce over dumplings in the baking dish.
• Bake in the preheated oven until bubbling, 20 to 25 minutes.

Steps:

• Heat 1 tbsp oil in a wok and add the sugar, coconut and bean paste. Fry for 4 minutes until the sugar has melted and the paste has a smooth texture. Continue to fry for a couple more minutes then leave aside to cool.
• In another bowl, whisk the egg whites until stiff and add to the sieved plain flour and cornflour until a smooth batter is formed. Beat this mixture.
• Clean the wok and heat enough oil to fry the dumplings. With the bean paste mixture, you can make approx 10-12 even-sized balls. Dip these into the batter evenly and deep fry in the wok for 3-4 minutes until golden and crisp. Drain on kitchen paper as you fry more.
• Dust with icing sugar before serving, or try using your favourite syrup. (I'm gunna try with chocolate when I get the chance!).