As the weather cools down and the wind picks up, my body craves comfort food. These pillowy steamed dumplings fit the ticket perfectly. Slice them and serve alongside a stew or braised dish; or like the photo, top them with oven-roasted lentils and a generous drizzle of tahini sauce for a yummy stick-to-your-ribs kind of meal. They can even make for a satisfying breakfast smothered in a tamari and roasted chickpea flour gravy!
Yield: 2 small dumpling loaves, enough for 2 hungry people or 4 as a smaller serving
What you need:
- 3/4 cup cooked sweet potato purée (mashed cooked squash, carrot or regular potato will all work too, each providing a different flavour, colour and texture – so feel free to experiment)
- 1 cup whole spelt flour (or whole wheat flour, or toasted barley flour, or your favourite gluten-free flour – again, each will give a different outcome, but all can be pleasing)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon Berberé spice blend (or Harissa paste, or curry powder, or Herbes de Provence, or Old Bay seasoning, or chili powder: pick a spice blend that works with the topping and your taste and you’re good to go)
- 1 tablespoon water (this equals 3 teaspoons, if necessary)
What you do:
- Set a large pot of water, upon which can rest a steaming apparatus, to boil.
- Meanwhile, in a small mixing bowl or large measuring cup, sift together the flour, salt, baking powder and spice.
- Add the sweet potato mash and mix until a stiff dough forms. Add the tablespoon of water, one teaspoon at a time, until the dough is wet but not really sticky, and still holds its shape. If you add too much water, compensate by sprinkling in some more flour.
- Separate the dough into two pieces and shape each half into a rough log. Set each log onto a piece of parchment paper and set it into the steaming apparatus.
- Steam the dumpling loaves until a skewer comes out clean, 12-18 minutes depending on the kind of flour you’ve used and how wet the dough is.
- Carefully remove the loaves and slice.
- Serve as desired.
PS – The tahini sauce in the post photo, in case you’re interested, is a mix of a heaping tablespoon of tahini, the juice of half a lemon, a generous teaspoon of Dijon mustard, some tamari to taste and water to thin it all out. It’s quick and tasty.