Yellow dumplings with spicy sweet potato
8 servings
180 minutes
Yellow dumplings with spicy sweet potato are a culinary journey into Russian cuisine with an exotic touch. Thanks to turmeric, the dough takes on a sunny color, while the filling of sweet potato with orange zest and spices offers tenderness and spicy warmth. The origins of such dumplings trace back to traditional Russian dishes, but the use of sweet potato adds a fresh perspective to the classic. Its sweet flavor combined with nutmeg and cinnamon creates a harmonious composition reminiscent of cozy winter evenings. These dumplings are perfect for festive dinners or cozy family tea times. They are delicious both hot and slightly cooled, and adding sour cream or sweet sauce turns them into a true delicacy. The unusual hue of the dough makes the dish even more appealing, enticing guests to try and enjoy every bite.
1
For the test, mix turmeric with water and stir until dissolved. Sift flour and starch onto a clean work surface and make a small well in the center. Add a pinch of salt and sugar to this well and pour in cold water with oil.
- Turmeric: 0.5 teaspoon
- Water: 300 ml
- Wheat flour: 650 g
- Salt: to taste
- Sugar: pinch
- Vegetable oil: 1 teaspoon
2
Carefully lift the flour from the edges to the center and knead a firm dough. It should be kneaded for a long time, 10-12 minutes, until it turns into an elastic, not very sticky ball. Cover the dough with plastic wrap or a damp towel and leave it at room temperature for 30 minutes.
3
Prepare the filling. Thoroughly wash the sweet potato, peel it, and cover it with cold water. Place the pot over medium heat and bring to a boil; after boiling, reduce the heat and cook covered for 20-25 minutes. Check readiness with a fork: it should easily pierce the sweet potato. You can also boil the sweet potato in a multicooker on 'Soup' mode for 20 minutes.
- Sweet potato: 1 kg
4
Cool the boiled sweet potato to avoid burning your hands, then cut it into small cubes like for Olivier salad. Mix with butter and the other ingredients, stir thoroughly and cool the filling completely for easier handling.
- Butter: 55 g
- Orange zest: 1 teaspoon
- Ground cinnamon: pinch
- Nutmeg: pinch
- Sugar: pinch
- Salt: to taste
5
On a dusty flour surface, roll out the dough into a thin layer, cut out circles using a mold. Place filling in the center of each circle, pinch the edges, and shape into dumplings.
6
Boil in slightly salted water for 4-5 minutes, remove with a slotted spoon, place on a plate and serve.
- Salt: to taste