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Sweet Potato Pot-Sticker Dumplings

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

6.4g

Energy (kJ)

1035kJ

Energy (kcal)

247kcal

Carbohydrate incl. fibre (g)

45.7g

Carbohydrate excl. fibre (g)

42.1g

Sugar (g)

4.6g

Fibre (g)

3.7g

Fat (g)

4.5g

Saturated fat (g)

0.9g

Unsaturated fat (g)

3.3g

Monounsaturated fat (g)

1.4g

Polyunsaturated fat (g)

1.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

474mg

Salt (g)

1.19g

Vitamin A (IU)

10075IU

Vitamin C (mg)

14.8mg

Calcium (mg)

40mg

Iron (mg)

1.17mg

Potassium (mg)

576mg

Total

25.8g

4139kJ

989kcal

182.9g

168.2g

18.6g

14.7g

18.1g

3.7g

13.0g

5.5g

6.5g

0.0g

0mg

1897mg

4.75g

40300IU

59.1mg

159mg

4.67mg

2304mg

  • 3 medium sweet potatoes, diced
  • 150 g chestnut mushrooms
  • 1 spring onion, sliced
  • 15 g ginger, diced
  • 2 cloves garlic, sliced
  • 1 Knorr Vegetable Stock Pot
  • 140 g plain flour
  • 125 ml hot water
  • 1 red chilli, sliced and deseeded
  • 1 tbsp sesame oil
  • 1 1. Place the sweet potato, mushrooms, chilli, spring onion, ginger & garlic in a baking tray. Add 100ml of water and top with the Knorr vegetable stock pot before covering the tray with foil and baking at 180c for 40 minutes until the potato is tender.
  • 2 2. Place the flour into a bowl and slowly add the hot water, whilst mixing with a fork until the water is absorbed, adding more water if the mixture is too dry to bring together.
  • 3 3. Turn the dough out onto a work surface and knead it with your hands, lightly dust the dough with flour if it is too sticky. Knead for around 5 minutes until the dough has an even, smooth surface. Cover with a clean damp tea towel and allow to rest for 20 minutes.
  • 4 4. Remove the potato mix from the oven and crush with a masher to a rough paste. Set the tray aside to cool.
  • 5 5. After the dough has rested, knead for a further 5 minutes and then roll into a long rope round 2cm thick. Cut into 16 pieces, roll each piece into a ball and roll into a thin pancake using a rolling pin. Stack and cover the dumpling wrappers, flouring each so they do not stick together.
  • 6 6. Place 2 tsp of the potato mix in the centre of the dumpling wrapper and and lightly moisten the around one edge with water and bring the sides of the wrapper together to form a semi circular dumpling. Next bring the two corners together and firmly pinch to form a ‘rose’ shape. Repeat with the rest of the pastry.
  • 7 7. Set a pan to medium high heat, and add the sesame oil. Place the dumplings in the pan and cook for 2 minutes until the bottom of the dumplings are golden and crispy. Add 75ml of water to the pan and cover. Cook for 10 minutes until most of the water has been absorbed. Serve immediately.

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