These squidgy sweet potato dumplings come equipped with a punchy chilli dipping oil to tantalise the tastebuds! Rolled with wild garlic for an extra flavour kick, these are a culinary masterpiece with a combination of sweet, savoury, and spicy flavors, elevating these dumplings to new heights. With each bite, the tender and chewy texture of the dumplings gives way to a burst of complex flavors that linger on the tongue, making it an unforgettable experience.
Whether as a side dish or a main course, this recipe is a must-try for anyone looking to add a unique and delicious twist to their dumpling repertoire. So gather your ingredients, roll up your sleeves, and get ready to savor the mouthwatering flavors of these sweet potato dumplings with wild garlic and chili oil.
Why is this Good for Me?
Wild garlic is a considered a source of antioxidants and is also rich in vitamins and minerals, including vitamin C, vitamin A, iron, and manganese. Vitamin C is a powerful antioxidant that supports the immune system and helps the body absorb iron. Vitamin A is important for vision and skin health, while iron is essential for oxygen transport and energy production. Manganese is involved in bone health and metabolism.
One of the main health benefits of sweet potatoes is their high fibre content. Fibre is essential for digestive health, as it helps promote regularity, prevent constipation, and feed the beneficial bacteria in the gut. It can also help regulate blood sugar, and promote feelings of fullness and satiety. Sweet potatoes are also a rich source of vitamins and minerals, particularly vitamin A, vitamin C, potassium, and manganese. Vitamin A is important for vision, skin health, and immune function, while vitamin C is a powerful antioxidant that supports the immune system and helps the body absorb iron. Potassium is important for blood pressure regulation and heart health, while manganese is involved in bone health and metabolism. Sweet potatoes are also a low-glycemic index food, meaning they are digested and absorbed slowly by the body and do not cause a rapid increase in blood sugar levels. This makes them a good choice for people with diabetes or those looking to manage their blood sugar levels.
Dumplings are a staple in many cuisines around the world, from Chinese jiaozi to Polish pierogi. These cute little dough balls can be infused with all manner of herbs, spices and edibles such as cheese, making them a versatile and satisfying meal.
Wild garlic, also known as ramps, is a leafy vegetable that grows wild in many parts of the world. It has a strong, garlicky flavor and a slightly bitter taste, making it an ideal ingredient for adding depth and complexity to dishes. Sweet potatoes, on the other hand, are a starchy root vegetable that is high in fiber, vitamins, and antioxidants. Together, these two ingredients create a filling and flavorful dumpling that is sure to impress.
How to make Potato Dumplings
To make these dumplings, you will need just three ingredients: wild garlic, sweet potatoes, and potato starch or flour. The wild garlic can be foraged or purchased at a farmers’ market or specialty store. If you can’t find wild garlic, you can substitute regular garlic or spring onions for a similar flavor. The sweet potatoes should be cooked until they are soft and mashable, either by boiling or steaming. Finally, the flour can be either all-purpose or a gluten-free alternative, depending on your dietary needs.
To begin, roughly chop the wild garlic and mix it with the cooked sweet potatoes in a large bowl. Mash the sweet potatoes with a fork or potato masher until they are smooth and well combined with the wild garlic. Next, gradually add the flour to the sweet potato mixture, stirring until a dough forms. The amount of flour you need will depend on the moisture content of your sweet potatoes, but start with about 1 cup and add more as needed until the dough is firm but still slightly sticky.
Once the dough is formed, roll out into four large sausage shapes,
To cook the dumplings, bring a large pot of salted water to a boil. Carefully drop the dumplings into the water and cook for 5-6 minutes, or until they float to the surface. Use a slotted spoon to remove the dumplings from the water and transfer them to a serving dish.
Chinese-style chili oil is a condiment that is widely used in Chinese cuisine, particularly in Sichuan and Hunan cuisine. It is made by infusing oil with dried chili peppers, Sichuan peppercorns, and other aromatics, resulting in a rich and complex flavor with a spicy kick. While it may seem like a simple addition to a dish, homemade Chinese-style chili oil has a range of health benefits that make it a valuable addition to any diet.
Chili oil is a great way to add flavor to dishes without relying on high-sodium condiments. Excessive sodium intake has been linked to a range of health problems, including high blood pressure, heart disease, and stroke. By using chili oil instead of these high-sodium condiments, you can add flavor to your dishes while also reducing your sodium intake.
Making your own Chinese-style chili oil is easy and inexpensive. To make a basic chili oil, you will need dried chili peppers, Sichuan peppercorns, oil (such as vegetable, peanut, sesame, or olive oil), garlic, ginger, and salt. Simply heat the oil in a wok or saucepan until hot, then add the chili peppers, Sichuan peppercorns, garlic, and ginger. Cook for a few minutes until fragrant, then remove from heat and let cool. Once the oil has cooled, strain out the solids and add salt to taste.
Once you have made your chili oil, store it in an airtight container in the fridge for up to a month.
How to make Chilli Oil
In a wok or saucepan, heat the rapeseed oil over medium heat until hot. Add the bay leaves, star anise, cinnamon stick, Sichuan peppercorns, and sesame seeds to the oil. Cook for 2-3 minutes, stirring occasionally, until fragrant. Add the salt, sugar, chili powder, and chili flakes to a bowl and pour the hot oil into the bowl after straining. Transfer the chili oil to a clean jar or container and store in the fridge for up to 1 onth.
Potato Dumpling Substitutions
- Regular potatoes can be used instead of sweet potatoes though the nutritional content of the final dish will vary
- Wild garlic can be replaced with chives, spring onions or other herbs or simply omitted
These potato dumplings are …
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Sweet Potato Dumplings
- 1 kg sweet potatoes
- 400 g potato starch
- handful wild garlic
- 1 cup rapeseed oil
- 2 bay leaves
- 2 star anise
- 1 cinnamon stick
- 2 tbsp Sichuan peppercorns
- 2 tbsp sesame seeds
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp chili powder
- 1 tbsp chili flakes
- Steam sweet potatoes for 10-15 minutes until soft and mashable.
- Fold in wild garlic and mix.
- Next add the potato starch and knead around 10 minutes.
- Split i nto 4 and rroll into sausages before cutting into small pieces and rolling into ball shapes using hands.
- Using a beer bottle, make an indent into the dough to make it pretty.
- Boil for 5-6 minutes or until floating to top.
- For the chilli oil, in a wok or saucepan, heat the rapeseed oil over medium heat until hot.
- Add the bay leaves, star anise, cinnamon stick, Sichuan peppercorns, and sesame seeds to the oil. Cook for 2-3 minutes, stirring occasionally, until fragrant.
- Add the salt, sugar, chili powder, and chili flakes to the wok and stir to combine.
- Cook the mixture for another 2-3 minutes, or until the chili flakes start to turn a darker red color.
- Remove the wok from the heat and let the chili oil cool for 5-10 minutes.
- Once the chili oil has cooled slightly, strain out the solids using a fine-mesh sieve or cheesecloth. Discard the solids.
- Transfer the chili oil to a clean jar or container and store in the fridge for up to 1 month.