Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by peeling 700 grams of sweet potatoes, cutting them into 2-inch cubes, and placing them into a large pot with enough cold water to cover, adding 0.5 teaspoon of salt before bringing the water to a boil and cooking until fork-tender, about 15-20 minutes.

2. 2

   Drain the cooked sweet potato cubes thoroughly and mash them completely until smooth, allowing them to cool for 10-15 minutes to release excess moisture.

3. 3

   In a large bowl, combine the cooled mashed sweet potatoes with 1 large egg, 1.5 cups of all-purpose flour, and 0.5 cup of fine semolina, kneading gently until a smooth, slightly firm dough forms.

4. 4

   Divide the dough into 12 equal portions, rolling each portion into a smooth ball approximately 2 inches in diameter.

5. 5

   Bring a large pot of lightly salted water to a gentle simmer, then carefully lower the 12 sweet potato dumplings into the water and poach them for 8-10 minutes, or until they float to the surface and are cooked through.

6. 6

   While the dumplings are poaching, melt 0.5 cup of unsalted butter in a small skillet over medium heat, cooking until it turns golden brown and develops a nutty aroma, about 5 minutes, then stir in 0.5 cup of poppy seeds and 0.25 cup of granulated sugar.

7. 7

   Using a slotted spoon, carefully remove the 12 poached sweet potato dumplings from the simmering water, draining any excess liquid.

8. 8

   Arrange the dumplings on serving plates and generously spoon the toasted poppy seed and brown butter mixture over each dumpling immediately before serving.