🍽️ Crispy Sweet Potato Dumplings with Spicy Sauerkraut

Name: Crispy Sweet Potato Dumplings with Spicy Sauerkraut
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g sweet potatoes; 1 tsp. cinnamon powder; cayenne pepper; 7 tbsp. rapeseed oil; 150 g spelt wholemeal flour; 120 g cornstarch; salt; 500 g sauerkraut; 2 onions; 250 ml dry white wine (or vegetable broth); 5 tbsp. agave syrup; 3 tsp. turmeric powder; 2 tsp. clove powder; 2 tbsp. dried goji berries; 150 ml soy cream; sweet paprika powder; pepper (from the mill); 200 g smoked tofu; 1 tbsp. soy sauce; 2 tbsp. lemon juice; 2 apples

884 kcal · 30 min · 4 servings

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Ingredients

600 g sweet potatoes
1 tsp. cinnamon powder
cayenne pepper
7 tbsp. rapeseed oil
150 g spelt wholemeal flour
120 g cornstarch
salt
500 g sauerkraut
2 onions
250 ml dry white wine (or vegetable broth)
5 tbsp. agave syrup
3 tsp. turmeric powder
2 tsp. clove powder
2 tbsp. dried goji berries
150 ml soy cream
sweet paprika powder
pepper (from the mill)
200 g smoked tofu
1 tbsp. soy sauce
2 tbsp. lemon juice
2 apples

Instructions

1. Line a baking sheet with baking paper. Place the whole sweet potatoes on it. Preheat the oven to 180°C conventional heat (160°C fan-forced or gas mark 2–3). Bake the sweet potatoes for 1 hour until soft. Remove the tray from the oven. Let the sweet potatoes cool for 10 minutes.
2. Peel the cooled sweet potatoes. Mash them finely. Stir in cinnamon, cayenne pepper, and 1 tablespoon of rapeseed oil. Add flour and starch. Knead the dough until smooth using the dough hooks of a hand mixer. Add more flour if necessary. Season the dough with salt.
3. Drain the sauerkraut in a sieve. Peel the onions and dice them finely. Heat 1 tablespoon of rapeseed oil in a pot. Sauté the onions until translucent. Add the sauerkraut. Deglaze with white wine. Season with 4 tablespoons of agave syrup, turmeric, cayenne, and ground cloves. Bring the mixture to a boil. Simmer for approx. 8 minutes. Add goji berries and soy cream. Season with salt, paprika powder, and pepper.
4. Bring plenty of salted water to a boil in a pot. Shape the dumpling dough between your hands into small rolls with pointed ends. Boil the dumplings in the simmering salted water for 5–7 minutes until al dente. Shock them in cold water. Let them drain.
5. Dice the tofu finely. Fry it in a small pan in 1 tablespoon of rapeseed oil until brown on all sides. Add the soy sauce. Let the sauce reduce slightly. Season the tofu with salt, pepper, and lemon juice. Transfer the tofu to a small bowl.
6. Wash the apples. Halve them and remove the core. Cut the flesh into wedges. Heat 1 tablespoon of rapeseed oil in a pan. Fry the apple wedges for 2–3 minutes on all sides. Add the remaining agave syrup. Let the apples caramelize. Drizzle the apple wedges with lemon juice. Keep them warm in the pan.
7. Heat the remaining rapeseed oil in a large, non-stick pan. Fry the dumplings for 3–4 minutes, turning occasionally. Fold the apple wedges into the dumplings. Plate the dumplings. Distribute the sauerkraut on the plates. Serve the tofu in small bowls alongside.

Nutrition per serving

kcal: 884
Protein: 20 g · Fett/Fat: 30 g · Carbs: 119 g