Sweet Potato Dumplings

Delight Gluten Free - - Indulge -

YIELD: 4 SERV­INGS PREP TIME: 45 MIN­UTES TO­TAL TIME: 1 HOUR GLUTEN-FREE, DAIRY-FREE, RICE-FREE, SOY-FREE Once cooked th­ese dumplings can be added to soup, served with a cream sauce, sautéed in fat of your choice and com­bined with a va­ri­ety of veg­eta­bles like kale, mush­rooms or fen­nel.

1 large sweet potato (re­serve 3/4 cup mashed sweet potato) ½ cup mil­let flour ¼ cup finely ground al­mond meal 3 ta­ble­spoons tapi­oca starch 1 ta­ble­spoon bak­ing pow­der ¼ tea­spoon salt 1/8 tea­spoon freshly grated nut­meg 1 large egg yolk 1. Pierce the sweet potato with a fork sev­eral times on each side, put on a plate and mi­crowave on high for 5 min­utes. Turnover and mi­crowave for an ad­di­tional 5 min­utes. Care­fully re­move the sweet potato from the mi­crowave and split each potato in half length­wise and put back in the mi­crowave and cook on high for 1 minute. Take the sweet potato from the mi­crowave, and use a spoon to scoop out the flesh of the sweet potato into a fine mesh strainer and place over a bowl, let cool and drain for 15 min­utes.

2. In a large mix­ing bowl, whisk to­gether the mil­let flour, al­mond meal, tapi­oca starch, salt and nut­meg. Make a well in the mid­dle of the flour mix­ture, and place the egg yolk in the mid­dle, lightly beat the yolk, add the sweet potato and use a fork to com­bine with the egg. Slowly add the flour to the sweet potato lightly knead­ing with your fingers. Con­tinue to knead un­til the in­gre­di­ents are com­bined and a dough ball can be formed. Place dough into the fridge for 15 min­utes.

3. Re­move the dough from the re­frig­er­a­tor and di­vide into four sec­tions. Use both hands to roll one sec­tion of the dough into a 1-inch thick line. Cut the dough into 1-inch pieces. Re­peat the process with the re­main­ing dough.

4. Bring a medium pot of wa­ter to a boil and add 1 ta­ble­spoon of salt. Place the dumplings in the boil­ing wa­ter and re­move with a slot­ted spoon when they float to the sur­face of the wa­ter.

5. Place dumplings on a plate and com­bine with cho­sen in­gre­di­ents.

NU­TRI­TION PER SERV­ING: CALO­RIES: 143, FAT: 4G, SAT­U­RATED FAT: 1G, SODIUM: 189MG, CAR­BO­HY­DRATES: 25G, FIBER: 2G, SUG­ARS: 0G, PRO­TEIN: 3G

1. Ar­range the or­ange seg­ments on a large plate and top evenly with the fen­nel slices and sprin­kle the pome­gran­ate seeds on top.

2. In a small bowl, whisk to­gether the olive oil, lemon juice, wa­ter, ginger and salt. Pour the dress­ing over the or­anges and fen­nel and serve.

NU­TRI­TION PER SERV­ING: CALO­RIES: 99, FAT: 4G, SAT­U­RATED FAT: 1G, SODIUM: 6MG, CAR­BO­HY­DRATES: 16G, FIBER: 3G, SUG­ARS: 13G, PRO­TEIN: 1G

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