[Recipe + Video] Sweet Potato Dumplings

🧂 Ingredients

• ½ pound batata

  (sweet potato) [0.23 kg]
• 1 teaspoon salt

  divided
• 2 tablespoon salted butter

  (salted) at room temperature
• 1 egg

  (medium)
• ½ cup all-purpose flour

  (may not use all)
• 2 tablespoon vegetable oil

  to grease tray and hands

Instructions

• 1 Peel and cut batatas into chunks. Boil in unsalted water until it is very soft
  (think boiled potato-soft).
• 2 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 it on
  a clean counter dusted with flour.
  
  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 (it will still be somewhat sticky though). Cover in plastic
  film and let it rest for 10 minutes.
• 3 Grease a tray where you'll place the finished dumplings, and grease your hands.
  Make balls 1 inch [2.5 cm] in diameter, then work with the palms of your hands
  until they are elongated and about ½" [1.5 cm] thick (they'll puff up when
  boiled).
• 4 Once you've finished shaping the dumplings, heat over medium heat 3" of water
  [10 cm] in a pot large enough to fit all the dumplings with room to spare. Add
  the remaining salt to the water. When it breaks the boil, carefully lower the
  dumplings into the water keeping them from touching each other.
  
  Once the dumplings start floating, cook for two more minutes. Cut one and test
  for doneness, boil two more minutes if necessary. Remove from the water with a
  slotted spoon.
• 5 Serve right away. My preferred choices for this are either bacalao guisado
  [https://www.dominicancooking.com/bacalao-guisado] (with no potato), arenque
  guisado [https://www.dominicancooking.com/arenque-guisado-stewed-herring], or
  "pica pica" (spicy canned sardines) and a few avocado wedges.

Nutrition Info