Is it just me, or do you also get obsessed with some foods at times? Whenever I discover (or rediscover) a favorite I can’t get enough and keep coming up with new ideas based on it. Behold my new Sweet Potato Dumplings!
Like I mentioned in the recipe for dumplings (or domplines, as we call them), it is a dish that I did not grow up with, but I dig the concept. They’re like gnocchi, but with a Caribbean flair. And like any type of pasta, there are millions of ways to serve them. I am probably not even exaggerating. Too much.
I suppose the next step was to start tinkering with the traditional recipe and see what would come up.
Just so you know, I have a notebook in which I jot down these ideas, and sometimes months or even years pass between the first note and the last test of the recipe. This wasn’t one of those cases. I happened to have some batatas at hand, and I had to make dinner… test no. 1 was a success, at least for me. But what would the
food critics family say?
I never know how these things will be received. Sure, I liked it, but would I convince Big Thing and Little Thing to eat it? Would they like it?
They did. And they had the leftovers the next day.
So, what’s the point of making Sweet Potato Dumplings when the real thing is so good? Well, these are good, really good, in a different way. They are not as chewy as flour dumplings and they have a discreet touch of sweetness, gentle enough not to overpower whatever you serve it with.
I served it with Bacalao, and to my huge surprise, they liked that too! It’s like batting a goal, or scoring a knockout. OK, clearly sports is not my thing…
- ½ lb [0.23 kg] of batata (Japanese sweet potato), boiled soft
- 1 teaspoon of salt, divided
- 2 tablespoon of butter, at room temperature
- 1 small egg
- ½ cup of flour (may not use all)
- 1½ qt [1.5 lt] of water to boil
- Mix batata, ½ teaspoon of salt, butter, egg and ¼ cup of flour in the food processor until you obtain a smooth dough. Remove from the bowl and place on a clean counter. Knead until you obtain a smooth dough that doesn't stick too much to your hands, if the dough is too wet, work in extra flour by the tablespoon until it is no longer too sticky.
- Make balls 1 inch [2.5 cm] in diameter, then work with the palms of your hands until they are elongated (like the pictures).
- Once you've finished shaping the dumplings, heat the water over medium-low heat and add the remaining salt. When it breaks the boil, add the dumplings. Once the dumplings start floating, cook for another minute. Remove from the water with a slotted spoon.
- Serve with bacalao (without potatoes), or arenque.