Chunky Sweet Potato Dumplings

Chunky Sweet Potato Dumplings

These dumplings have no oil, and are packed with fiber. People of all ages like this regional sweet from the Tokai central region. You can make these easily with just a few ingredients.

Ingredients: 6 large + 3 small dumplings

Japanese sweet potatoes (peeled)
400 g
Light brown sugar (or white castor sugar)
100 g
White flour
120 g
25 to 45 ml


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

Story Behind this Recipe

I thought that this particular type of dumplimgs were available nationwide, but a friend from another region didn't know about them, so I made them for her and wrote down the recipe while I was at it too.
Storebought dumplings tend to be heavy with a lot of dough, and are often very sweet, so I reduced the dough, increased the potatoes and cut down on the sweetness.