Purple Sweet Potato & Tapioca Dumpling

Updated: May 26



This dumpling is sweet, dense & chewy. I shaped them to look like gnocchi, it's kind of deceiving. This is not the easiest or hardest thing to make. It's takes some time, but worth the effort you put into it.


The flavor is neutral enough to go with a delicate fish and big enough to stand up to meats. I served this with a gochujaru (korean red chili flakes- the base of kimchee) & fish sauce marinated smoked pork belly and fried teriyaki chicken.


I did not use the amounts I used, because you're going to have to roast a whole potato. I used percentages that way after you peel and rice the potato, you can figure out how much of the other ingredients you need (like using baker's percentage).


E ai ka kou (let's eat)!


Ingredients

100% Sweet Potatoes, I used purple but you can use what you

have.

26% Tapioca Starch

11% Potato Starch


Procedures

  1. Bake the sweet potato whole @ 350 degrees.

  2. When cooked through, take out the potato and let it rest, until you can handle it.

  3. Peel the potato and put through a potato ricer or you can mash it fine.

  4. Weigh the potatoes and figure out how much of the tapioca and potato starch you need.

  5. In a small pot, fill 2/3 with water and bring to a boil.

  6. Add the potato and tapioca starch to the sweet potato.

  7. Mix well. If it's too wet, add a little more tapioca starch. It shouldn't come together as a wet dough. If it seems too dry add a drop of water.

  8. Take 1/3 of the dough. Make into 1 ounce balls. Add to boiling water.

  9. Let it float to the top and cook for 1 minute.

  10. Cool off in cool water.

  11. Add the boiled dough back to the mixture and mix it back into the potato mixture.

  12. Take some of the dough and roll out into a rope and cut into bite size pieces. Use tapioca starch to prevent sticking.

  13. Line up on a sheet pan in 1 layer and freeze.

  14. When ready to use, cook in boiling water. When it floats to the top let it cook for 30 seconds more.

  15. Take out of the water, dry off. Then saute.

  16. Use this like a gnocchi- in a tomato sauce or in a pesto. Your imagination is the limits.



When you try this, please take a picture, post, tag me and use #cookingwithclay.




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