Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 750 grams of sweet potatoes, dice them into 2-3 cm pieces, and steam them until very tender, about 15-20 minutes, then mash them thoroughly in a large bowl.

2. 2

   Add 150 grams of all-purpose flour, 50 grams of breadcrumbs, 5 grams of salt, 2 grams of black pepper, and 0.5 grams of nutmeg to the mashed sweet potatoes, then mix everything until a firm dough forms.

3. 3

   Form the sweet potato dough into small dumplings, each weighing approximately 30 grams, and flatten them slightly with your palm.

4. 4

   Prepare a steamer basket by lining it with parchment paper or greasing it lightly, then place the formed sweet potato dumplings inside, ensuring they do not overlap.

5. 5

   Steam the dumplings for 10-12 minutes over simmering water until they are cooked through and slightly puffed.

6. 6

   While the dumplings are steaming, melt 30 grams of unsalted butter in a saucepan over medium heat, then add 1 medium finely chopped red onion and sauté until softened, about 5-7 minutes.

7. 7

   Stir in 20 grams of sweet Hungarian paprika into the softened onions, cook for 1 minute, then slowly whisk in 250 ml of chicken or vegetable broth and simmer for 5 minutes to thicken slightly.

8. 8

   Remove the sauce from heat, stir in 150 grams of sour cream until smooth, season with additional salt and pepper to taste, and finally, serve the steamed sweet potato dumplings with the warm paprika sauce and a sprinkle of 10 grams of fresh chopped parsley.