Sweet potato and beetroot dumplings with chili and spring onions

Ingredients for 2 servings:

• 2 m.-sized sweet potatoes
• 1 beetroot
• 1 bunch of spring onions
• 1 pack of dumpling dough, vegan if necessary
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 piece(s) ginger, approx. 2 cm
• 1 garlic clove(s)
• 1 tsp cornstarch
• 2 tbsp water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian or vegan

Peel the sweet potatoes and beetroot and cut into small cubes. Deseed and finely chop the chilies. Finely slice the spring onions. Cook the sweet potatoes and beetroot in boiling water for about 15-20 minutes until soft. Drain and let cool slightly. Place the cooked sweet potatoes and beetroot in a bowl with the chilies and half of the spring onions and mash with a potato masher or a fork. Roll out the dumpling dough on a floured surface and cut into about 8-10 equal squares. Place a tablespoon of the sweet potato and beetroot mixture onto each square and shape into a dumpling. Seal the ends tightly. Cook the dumplings in a large pot of boiling salted water for about 10-12 minutes. For the sauce, chop the garlic and ginger and fry in a small saucepan. Add the soy sauce, rice vinegar, and honey. In a separate bowl, combine the cornstarch with water and add it to the sauce. Mix everything well and let it simmer briefly. Sauté the remaining spring onions in a pan with a little oil until lightly browned. Serve the finished dumplings with the sauce and the fried spring onions. If you have any leftover dumpling filling, eat it as a side dish.