One of our favorite veggies is sweet potato. You can use it for so many ways that’s why it’s so inspiring. And since we also love dumplings, we’ve combined dumplings with sweet potato this time. But these are not going to be any dumplings, but dumplings with the crispy dough full of plant based protein stuffed with sweet potato and carrot. Perfect for lunch or a snack at friends’ meeting.
3 cups grated sweet potato (large holes of the grating attachment)
2 cups grated sweet potato (large holes of the grating attachment)
Instructions:
Stuffing:
Heat the olive oil on a frying pan. Add the onion and fry until golden. When the onion turns gold, add sweet potatoes and carrot. Mix, season with salt and pepper. Fry for about 4 minutes, stirring continuously. Then add water and cook over low heat until the veggies are soft and the water is gone.
Dough:
Sift the chickpea flour into a large mixing bowl. Add water and 4 tbsp vegetable oil. Start kneading the dough. Slowly add wheat flour, another 3 tbsp of vegetable oil and season with some salt. Knead the dough. The dough should be a bit firm but elastic to be easy to roll.
Take part of the dough. Roll out the dough 2-3 mm thick. Cut the circles with the cookies cutter. Put about 1-2 teaspoons of the stuffing in the middle of each circle. Roll in half and pinch the edge of the circle.
Lay the dumplings on a baking pan covered with baking sheet. Preheat the oven to 180 degrees C and bake for about 20 minutes.
Enjoy!
Etykiety: chickpeas, dumplings, english, main course, recipes
