Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 700 grams of sweet potatoes and cut them into chunks, then steam them until very tender, about 20 minutes.

2. 2

   Mash the steamed sweet potatoes thoroughly with a fork or potato ricer until completely smooth.

3. 3

   In a large bowl, combine the mashed sweet potatoes with 100 grams all-purpose flour, 50 grams potato starch, 1 teaspoon salt, and 0.5 teaspoon freshly ground black pepper, mixing until a smooth dough forms.

4. 4

   On a lightly floured surface, roll small portions of the dough into ropes, then cut into 2 cm pieces and gently roll each piece into a small dumpling shape.

5. 5

   In a large pot, combine 1 liter vegetable broth, 250 ml dry apple wine, 1 tablespoon apple cider vinegar, and 1 teaspoon sugar, bringing the mixture to a gentle simmer.

6. 6

   Carefully add the sweet potato dumplings to the simmering broth and poach them for 8 to 10 minutes, or until they float to the surface and are cooked through.

7. 7

   While the dumplings are poaching, melt 2 tablespoons butter in a small pan, add 1 small finely diced onion and sauté until softened, about 5 minutes, then stir in 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh chives.

8. 8

   Serve the poached sweet potato dumplings in deep bowls with plenty of the apple wine herb broth, drizzled with the sautéed onion and herb butter.