-
1
Peel the sweet potatoes and cut into 1cm or so dice.
-
2
Soak in plenty of water.
-
3
Drain the potatoes very well, transfer to a bowl, sprinkle with light brown sugar and leave for 10 minutes.
-
4
Boil water in the steamer.
-
5
Cut six 9 cm squares and three 6cm squares of parchment paper.
-
6
Moisture will start coming out of the sweet potatoes after 10 minutes.
-
7
The moisture will be used as is.
-
8
Add flour (no need to sift) and mix with a spatula.
-
9
Watch the texture of the dough and add water little by little while mixing.
-
10
Just add enough so that there are no lumps of flour, and the dough holds the potato pieces together.
-
11
Plop the dough on the parchment paper.
-
12
Put the dough and paper in the steamer and steam for 15 to 20 minutes.
-
13
There's no need to cover with a kitchen towel.
-
14
Test for doneness by sticking a toothpick through a piece of sweet potato; if it's cooked through the dumplings are done.
-
15
Make small ones for children, or for when you're just a bit hungry.
-
16
You can use less sugar to taste.
-
17
If you use white castor sugar, you'll have a clean, sweet flavor.
-
18
With light brown sugar the dumplings will have a mild sweetness.
-
19
If you use a mixture of white castor sugar and dark brown sugar, the result will be a rich sweet flavor.
