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The ingredients needed to prepare Sweet Potato Fried Dumplings:
- Prepare 7-8 sweet potatoes/ranga aloo
- Provide 1/4 th cup all purpose flour
- Use 1 cup sugar
- Provide 1.5 cups water
- Take 1 cup oil for frying
- Provide For stuffing:
- Provide 1 cup scraped coconut
- Prepare 2 tbsp khowa/khoya
- You need 2 tbsp date palm jaggery crushed
Instructions to make Sweet Potato Fried Dumplings:
- Cut and boil sweet potatoes. They should be just tender so that they can be mashed well and not become mushy. Peel and mash them. Add all-purpose flour and knead so that no lumps are there.
- Scrape coconut. Melt jaggery in a pan with 1/4th cup water. When the syrup is reduced to a sticky consistency, add the coconut and toss. Mix khowa and stir continuously till a lump is formed. Set aside the filling to cool. Pinch lemon sized balls from the potato. Shape it into a cup and add 1 tsp coconut filling in it. Press evenly and shape into round balls.Toss the balls in dry flour.
- Make a syrup by boiling water and sugar and boil till one string consistency. Heat refined oil in a wok and fry the dumplings till golden brown. Dip the dumplings in hot sugar syrup and set in a wide bowl as these will absorb sugar syrup and become fluffy. Give a standing time so that the fried dumplings are well coated in syrup. Serve hot or cold.
Chef John brings starchy sweet potato and tangy goat cheese together to make these crispy pan dumplings that are fried in a simple bacon butter. The experiment came close to what I wanted–something with the taste of roasted sweet potatoes, but with more of a gnocchi-like texture. I may have mentioned before that I love sweet potatoes. They're an easy side and so many ways to enjoy them. Plain baked or twice baked, as chips or fries, roasted, grilled, mashed, in a skillet hash, tossed in a buttery glaze or candied in a simple syrup, added to soups, in a.
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