Sweet Potato and Buckwheat Dumplings
I know, I know I’ve waxed lyrical before about my love of soup, But really! What’s not to like? Easy to eat. Easy to make. Nutritious and delicious! So what is better with soup? Soup with extras!!
Generally when I make soup, I see it as the main meal. Not as a starter or entree. For me – soup is king! But, to offer it as a main, you often need to make it a bit more substantial. Fill it with beans or lentils. Add some pasta. Serve it with a big crusty sourdough or savoury scones. Or add some delicious homemade dumplings in!
These sweet potato and buckwheat dumplings are essentially a gnocchi – but with a little twist. They’re super easy to make. In fact, while your soup is bubbling away, you can have these little beauties up and running! Plus they’ll pretty much suit any soup you can ladle up!
What you’ll need:
1 x large sweet potato – peeled and chopped into smallish pieces
Freshly ground buckwheat flour (around 3/4 cup – 1 cup – depends on the amount of potato you’ve used)
Rice flour (optional)
Pot of boiling water
Fry pan with olive oil
Seasoning – salt/pepper or dukkah is nice.
Chop the sweet potato into chunks and pop into a steamer. Yep – steam. Don’t boil. You don’t want too much water in with your sweet potato. Cook for around 20 mins or until soft.
Place the cooked sweet potato onto paper towels to absorb extra moisture.
Put sweet potato into a bowl and add some buckwheat flour. Start with around 8 Tbsp and mix into the sweet potato – mashing it all together to make a smooth mixture. You can add some rice flour in as well if you like. This will make the dumplings a little lighter.
Mix and add flour until you mixture is not too sticky. It’s better for the mix to be a little tacky. You do not want a dry mixture. Your dumplings will be heavy.
Put a pot of water onto boil, add some salt and a splash of olive oil. Drop teaspoons of dumpling mixture into the water. Allow them to cook for a minute or until they float to the surface. Alternatively – you can put them straight into your soup – but if they cook for too long, they might go mushy and dissolve. Best to cook and add them in as you serve the soup.
To make them a bit special, after they’re cooked in the boiling water, drop them into a hot pan with a little olive oil. Cook to seal the dumplings and to brown a little.
To flavour them up, and if you’d like to nibble on the dumplings straight away (they’re delicious with salsa or guacamole) sprinkle them with a little salt and pepper. I used my amaranth dukkah.
Once your soup is made, drop a few dumplings into each bowl and VOILA. I’ve included them into a Spicy Tomato Veg Soup. From simple to scrumptious in no time at all!
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