Sweet potato dumplings

Ingredients for 4 servings:

• 850 g sweet potatoes
• 100 g potato starch, alternatively corn starch
• 1 egg(s)
• 1 tsp salt
• ½ tsp pepper
• 1 pinch(s) nutmeg

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 5 hours 30 minutes

gluten-free, dairy-free, no frills

Cook the sweet potatoes whole in a pot a few hours before preparing the dumplings, preferably the day before. To do this, add the unpeeled sweet potatoes to the pot, pour in about a thumb’s width of water, bring to a boil briefly, and simmer on low heat for about 30-45 minutes, depending on the thickness of the sweet potatoes. Then let the sweet potatoes cool. For the dumplings, peel the sweet potatoes and grate them. This is a bit messy, but it gives the dough a bit of structure. Add salt, pepper, nutmeg, egg, and cornstarch to the dough and mix well. It will still be very sticky, so don’t be surprised. Bring a pot of water to a boil. Add a little salt to the boiling water and reduce the heat: The dumplings should simmer, not boil. With very wet hands, quickly form dumplings and place them in the water. Let the dumplings simmer for about 20 minutes. The texture will be a bit softer than traditional dumplings. They’re made only from sweet potatoes, starch, and egg, without any additives like polenta, chia seeds, or the like. These dumplings are a perfect side dish for Sunday roasts. Leftovers can be toasted the next day. I usually make “Schupfnudeln” from leftover dough the next day by forming small sausages and toasting them in a pan.