I love Asian food and dumplings are one of my favorite things to eat. I keep on collecting different dumpling recipes from different countries. You will find a couple of savory dumpling recipes on my blog and today I am sharing a very unique sweet dumpling recipe- Asian style sweet potato dumplings. These dumplings are made with tapioca starch which makes them very chewy. They have a very simple and subtly flavored stuffing made with sweet potatoes, shredded coconut, and coconut sugar. The cooked dumplings are soaked in coconut milk which not only makes is more delicious but also helps in managing their chewiness. If you also like trying different dumpling recipes, then this unique Asian style sweet potato dumpling is a must try recipe.
What goes in these sweet dumplings?
To make these vegan sweet potato dumplings, the following ingredients will be needed:
Can they be made in advance?
Once cooked, it’s recommended to consume these sweet potato dumplings on the same day. Don’t store them in the fridge otherwise, they will turn very chewy. Also make sure there is a lot of coconut milk in the bowl. The dumplings should get submerged in the milk.
Freezing tips
You can’t freeze these dumplings once they are cooked. However, you can freeze the uncooked dumplings. To do that line a baking tray with a baking sheet and spread the dumplings on it. Make sure they don’t touch each other. Put the tray in the freezer for at least 5-6 hours. Once frozen, shift them to a zip lock bag and put back in the freezer. When you want to eat them, put the dumplings in boiling water and cook until they start floating. Once cooked put them in a bowl of coconut milk and enjoy.
Recipe tips & tricks
If you are using tapioca flour for the first time, please follow the below-given tips & tricks otherwise it will become impossible to handle it:
Always use boiling hot water to knead the tapioca dough. The water should be bubbling hot otherwise the dough won’t get formed.Don’t add water to the entire flour in one go. Divide the flour into two equal portions and add boiling water to half of it. Mix well with a spoon as the water will be very hot. Then gradually start adding the remaining half of the flour and more water to make the dough. Tapioca flour doesn’t need much kneading.Tapioca dough gets dry very easily and doesn’t need any resting time so keep the filling ready before preparing the dough. Keep the dough covered with a plastic film while making the dumplings. Don’t use a damp kitchen napkin to cover the dough as the moisture from the napkin will make the dough sticky.Tapioca dumplings are very chewy so make small bite-size dumplings and don’t make the outer cover very thick otherwise it will be difficult to chew them and they won’t taste good.After cooking, these sweet potato dumplings become very sticky so don’t put them directly in a container. Instead, put them in a bowl filled with coconut milk otherwise it will be very difficult to handle them. The dumplings should get submerged in the milk.Don’t put these dumplings in the fridge they will become very chewy. If you want to enjoy them chilled just pour some chilled coconut milk over them.These dumplings are mildly sweet, if you want to make them sweeter add some coconut sugar to the coconut milk.
Step by step photo instructions
More vegan dumpling recipes
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