Best Sweet Dumplings Recipes

SWEET POTATO DUMPLINGS

Steps:

• 1. Preheat oven to 350° F.
• 2. Cut each patty in half.
• 3. Open and unroll the crescent rolls. Separate the triangles. Place each sweet potato patty on the wide end of each triangle.
• 4. As you roll up each sweet potato half in the crescent roll, tuck the ends in. They don't have to be perfect, they don't have to be sealed so it's okay if the sweet potatoes aren't completely covered.
• 5. After you finish rolling them up, place them in a 9x13" glass baking dish with the pointy end of the crescent roll facing down.
• 6. In a saucepan, combine the water, sugar, and corn starch. Mix well. Add the butter. Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved.
• 7. Remove from heat and stir in the vanilla extract.
• 8. Pour the sugar mixture over the dumplings.
• 9. Sprinkle with cinnamon.
• 10. Bake in the preheated 350° F oven for 35 to 40 minutes.
• 11. Let sit 15-20 minutes before serving.

PAN-FRIED CHICKEN DUMPLINGS WITH SWEET AND SPICY DIPPING SAUCE

Steps:

• For the dipping sauce: In a small bowl, stir together the ponzu, hot sauce and stir-fry seasoning.
• For the wontons: In a bowl, add the chicken, scallions and stir-fry seasoning. Mix with a spoon until well combined.
• Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles Set aside, covered with a damp towel, while you make the rest.
• When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce.

EASY SWEET POTATO DUMPLINGS

Steps:

• Unroll crescent rolls and lay flat on a work surface. Cut sweet potato patties in half. Roll 1 half-patty in a crescent roll, stretching dough to cover patty completely and make a dumpling. Repeat with remaining patties and rolls.
• Place walnuts in a plate. Dip dumplings into nuts, pressing down to coat the top. Place coated dumplings in a 9x12-inch glass baking dish, nut-side up.
• Preheat the oven to 325 degrees F (165 degrees C).
• Combine water, sugar, margarine, cinnamon, and nutmeg in a heavy saucepan. Cook over medium-low heat just until sugar and margarine are dissolved, 3 to 5 minutes. Pour sauce over dumplings in the baking dish.
• Bake in the preheated oven until bubbling, 20 to 25 minutes.

DANGO (SWEET JAPANESE DUMPLINGS)

Steps:

• Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
• Knead the dough well.
• Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
• Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
• When they are done (brownled slightly) take them off and let the cool on a wire rack.
• Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
• Combine the Katakuriko with the small tablespoon and a half of water.
• When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
• Grill the dango slightly and add the sauce to taste.
• YUM! Anime-licous!

CHORIZO AND SWEET POTATO DUMPLINGS WITH PEACH THAI CHILI SAUCE

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.
• Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
• Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.
• Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.
• Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
• To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.

SWEET POTATO DUMPLINGS RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. You will need two 11x7 (or equivalent) baking dishes. In a saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the Mountain Dew, water, and lemon juice. Cut the butter in pieces (so it melts quicker) and add to the pot. Bring to a boil over medium-high heat; then boil for 3 to 4 minutes, reducing heat if necessary. Remove from heat, stir in the vanilla. Set aside to cool a bit. On a piece of foil on the counter, unroll the crescents and with a sharp knife cut along the triangle perforations. Cut each of the sweet potato patties in half, you will have 16 pieces. Place one patty half on the wide end of each crescent triangle. Roll up, tucking in the ends. (It's okay if the patties aren't completely covered.) Place 8 of them, with pointy ends of rolls facing down, in each of the baking dishes. Pour half the sauce over each pan of dumplings. Sprinkle tops lightly with cinnamon. Bake for 30 to 35 minutes or until nicely browned. Remove from oven and spoon the thickened sauce over the dumplings. Serve warm with a scoop of vanilla ice cream, or room temperature with whipped cream or topping.

SWEET POTATO DUMPLINGS WITH CANNED BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish; melt in the preheating oven.
• Peel and cut sweet potato into 1/2-inch thick slices and cut in half again to make half-moon pieces. Pull each biscuit apart to make two. Wrap each biscuit around a piece of sweet potato. Arrange dumplings in the prepared baking dish.
• Bring water, sugar, and pumpkin pie spice to a boil in a pan; stir until sugar is dissolved. Pour sauce over the dumplings.
• Bake in the preheated oven until biscuits are browned and sweet potato is tender, 35 to 40 minutes. Baste top of biscuits with the sauce every 10 minutes or so to keep them from burning.

SWEET POTATO ASIAN DUMPLINGS

Steps:

• Cook sweet potato chunks in a covered pot of boiling water until very tender, about 8 minutes. Drain and rinse until cool to the touch. Transfer sweet potato to a mixing bowl.
• Use the back of a fork to mash the sweet potato until mostly smooth. Add the soy sauce, sesame oil, shallot, garlic, cilantro or chives, and ginger, and stir well.
• To assemble the dumplings, brush the edges of a won ton skin lightly with water (use a clean finger or a small pastry brush). Place about a teaspoon of the sweet potato mixture in the center of the wrapper. Fold the wrapper in half and make 5-6 small pleats as you seal the wrapper together, pinching gently to ensure total closure. Repeat with the remaining filling and wrappers, until all the dumplings are made.
• To cook the dumplings, heat 2 tbsp of oil in a large non-stick frying pan (make sure it has a fitted lid and set it near the stove), over medium heat. Working in batches, arrange the dumplings close to one another (but not touching) in the pan) and let cook for 2-3 minutes, until a golden crust begins to develop on the bottom. Flip the dumplings, and cook on the other side for 1-2 minutes, until a crust develops.
• Carefully pour about 3 tbsp water over the dumplings, then cover the pan quickly and let steam for about 3 minutes.
• Remove the lid and let the dumplings aerate until the excess water is cooked away and the bottoms become crisp again.
• Transfer the cooked dumplings to a serving platter, repeat with the remaining uncooked dumplings, then serve immediately, with soy sauce (or your favorite asian sauce) for dipping.

MAPLE SYRUP GRANDFATHERS (SWEET DUMPLINGS)

Steps:

• Mix water and maple syrup in a saucepan. Bring to boil and let simmer at a very low heat. Meanwhile, prepare the dough:.
• Dough: In a bowl, put flour, baking powder and salt. Add butter and rub with your hands.
• Add the milk and stir.
• With a spoon, let drop dough by spoonful directly in the boiling syrup.
• Cover and let simmer at very low heat for 15 minutes (Do not remove the cover in the 15 minutes).

SWEET GERMAN DUMPLINGS (DAMPFNUDEL)

Steps:

• To make the dumplings, heat the milk to lukewarm. Be careful not to go any hotter or you risk destroying the yeast. Stir in 1 teaspoon of the sugar and the dried yeast and leave in a warm place for 10 minutes until bubbles begin to appear on the surface.
• In a large mixing bowl, combine the flour, the remaining sugar, egg, melted butter and the yeast mixture. Stir together with a wooden spoon at first, then using your hands once the dough starts to come together in a ball. Tip out onto a lightly floured work surface and knead for about 5 minutes until the dough is smooth and springy.
• Put the dough in a greased bowl, cover with cling film, and leave to rise somewhere warm for 1 hour, or until doubled in size.
• While the dough is proving, make the vanilla sauce. Put the milk and vanilla seeds in a saucepan and warm gently. In a separate bowl, whisk together the egg yolks and sugar. Pour the warm milk onto the egg yolk mixture, whisk everything together, then return the mixture to the pan and heat very gently, stirring all the time, until the mixture thickens. This might take up to 20 minutes over a low heat, so to speed things up, you could slake 2 teaspoons of cornflour with a splash of water, stir together, then add it to the sauce. Keep cooking until it has thickened to your liking.
• When the dough has almost finished proving, prepare the poaching liquid. Put the milk, sugar and butter in a large saucepan or deep sided frying pan, with a tight-fitting lid and heat until the butter has melted and the sugar is dissolved.
• Divide the dough into 8 equal portions and shape each portion into a ball, being careful to tuck the seams in underneath so you have a smooth top to each ball. Pop the dumplings into the poaching liquid, making sure they are all sitting on the base of the pan with a little space in between each dumpling, and put the lid on and don't remove it for the first 25 minutes of cooking time. Keep the heat low under the pan so the dumplings are poaching. After 25 minutes, check the tops of the dumplings feel firm to the touch, cook for a little longer if you need to, then remove the lid and cook for a further 5 minutes or until any remaining liquid has evaporated so that the dumplings develop their characteristic golden bases. Pour the vanilla sauce over the dumplings to serve.

KUSHI-DANGO (SKEWERED SWEET DUMPLINGS)

Steps:

• Put rice flour in a bowl and add warm water.
• Knead the dough well.
• Make small round dumplings.
• Place the dumplings in a steamer and steam them on high heat for 10 minute
• Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
• Mix water, sugar, and soysauce in a pan and put it on medium heat.
• Mix the water and potatostarch in a cup and set aside.
• When the sauce boils, add the starch mixture and mix quickly.
• Slightly grill the skewered dumplings and brush the sauce over them.

SWEET POTATO PAN DUMPLINGS WITH BACON BUTTER

Steps:

• Place sweet potato on a microwave-safe plate. Poke holes all over and microwave until completely tender, 8 to 10 minutes. Let cool briefly.
• Cut sweet potato in half and scoop flesh into a bowl. Mash thoroughly while still warm. Add egg, goat cheese, black pepper, cayenne pepper, and salt. Whisk until well combined. Add flour; mix with a spatula until no dry spots remain. Cover dough in plastic wrap and refrigerate for at least 1 hour.
• Melt butter in a saucepan over medium heat. Add bacon. Cook and stir until bacon is just starting to crisp, 3 to 5 minutes.
• Fry 5 dumplings at a time in the hot butter until golden brown and crusty, about 3 minutes per side. Repeat with remaining dumplings. Plate the dumplings and top each serving with some bacon butter.

UKRAINIAN SWEET CABBAGE VARENYKY (PIEROGI DUMPLINGS)

Steps:

• TO MAKE THE FILLING: Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
• Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season highly with salt and pepper. Set aside.
• TO MAKE THE DOUGH: Whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after each addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little additional flour as possible.
• Put ball of dough under an inverted bowl until ready to use.
• To make the varenyky, cut the dough into 4 pieces. On a floured board roll out piece of dough into a round 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each varenyk take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 Tablespoons of the cabbage onto the center.
• Fold the circle in half and press the edges together. Crimp the edges with your fingertips into a decorative pattern if you wish. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
• Bring a very large kettle of water to the boil. Add 1 Tablespoon salt to the water and cook about 20 varenyky at one time in simmering water until they are tender and float (about 5 to 6 minutes.) Remove to a serving dish with a slotted spoon and dribble with butter and a bit of oil, to prevent sticking. Gently fold the varenyky in the oil. Leftover varenyky can be fried in butter and oil with fried onions.
• Makes approximately 8 dozen dumplings.

SWEET RICOTTA DUMPLINGS WITH STRAWBERRY SAUCE - CANEDERLI

Steps:

• Put the cut strawberries in the saucepan (or cut them right into it), pour the sugar and lemon juice over, and toss together. Set the pan over medium-low heat; stir occasionally as the berries release juice and it gradually starts to bubble. Adjust the heat to keep the juice simmering, and cook for about 8 minutes, until the berries are soft and the juice is slightly syrupy. Turn off the heat, and cover the pot to keep the sauce warm.
• Meanwhile, fill the big pot with about 6 quarts water, add 1 tablespoon salt, and heat it to a boil. Put the butter in the big skillet and melt it over very low heat; turn off the flame, but leave the skillet on the warm burner.
• For the dough: Dump the ricotta into a large bowl, and stir to loosen it and break up lumps, then blend in the eggs and 1/4 teaspoon salt. Sprinkle all the flour on top, and fold it in gently, just until it is all incorporated, with no small clumps of dry flour. The dough will be stiff and somewhat sticky.
• Adjust the heat so the cooking water is bubbling gently. Fill a glass or jar with cold water to moisten the scoop, so the dough doesn't stick. Dip the ice-cream scoop into the water glass, scoop up a round of dough, level it off (scraping excess back in the bowl), and dispense the dumpling into the cooking pot. Scoop up all the dough in the same way, and get the dumplings cooked as quickly as possible. If you don't have an ice-cream scoop, use a 1/4-cup measure. Empty each portion into your hand (both hands must be lightly floured!), and quickly roll it into a ball, then drop the dumpling into the pot.
• As you form the canederli, keep the scoop moistened (or your hands floured) and the water at a gentle simmer: don't let it boil vigorously, which can break apart the canederli.
• After all are in the pot, let the dumplings cook, without stirring, until all have risen to the surface of the water. Simmer them another 5 minutes, and then scoop one out and test it for doneness. First, press it gently: it should feel solid and spring back to the touch. If it feels soft at the center, return it to the pot and cook the batch a minute or two longer. Scoop out another dumpling, and cut into it to check that the center is not wet and oozing and that the dough looks uniformly cooked through.
• Meanwhile, have the big skillet with melted butter warming over very low heat. Lift out the cooked dumplings with a spider, let them drain over the pot for a few seconds, then gently drop them in the skillet. Roll the dumplings gently so they're coated all over with butter, then turn off the heat and leave them in the warm pan for a few minutes to firm up.
• Serve the canederli on warm dessert plates, spooning a pool of strawberry sauce in the center of each plate and setting two or three canederli on top. For family-style serving, arrange the canederli in a large, rimmed platter and drizzle some of the strawberry sauce around them in a colorful border. Pass the remaining sauce at the table.

SPICED APPLE CIDER SOUP WITH SWEET POTATO DUMPLINGS, QUINCE, AND DATES

Steps:

• Prepare the Spiced Apple Cider: In a large pot, combine apple cider, apples, ginger, peppercorns, mace, cloves, cinnamon, and star anise. Bring to a simmer; cook until apples break down, about 2 hours. Allow to cool overnight; pour through a strainer lined with cheesecloth.
• Prepare the Sweet Potato Puree: Preheat oven to 325 degrees. Wrap sweet potatoes in parchment-lined aluminum foil, and place over a bed of salt on a baking sheet; bake until soft, 1 to 1 1/2 hours. Allow to cool.
• Using a spoon, remove flesh into a bowl, and stir in 2 teaspoons of salt. Pass through a food mill, fitted with a fine disc, into a medium bowl. You'll need 1 cup of puree for the dumplings.
• Form a well in center of puree. Add flour, egg, and sugar; mix until incorporated. Transfer to a pastry bag fitted with a large round tip; set aside.
• Prepare the Poached Quince: In a medium saucepan, combine 6 cups water, sugar, star anise, and vanilla bean. Bring to a boil over high heat; reduce to a simmer. Add quince, and cover with a parchment paper round; weight with a small heatproof plate to keep the quince submerged. Poach until tender, testing with a knife, about 30 minutes. Allow to cool.
• When completely cooled, remove quince, and cut in half lengthwise. Discard poaching liquid. Remove core, and cut into 1/2-inch pieces; set aside.
• Prepare the Fried Pine Nuts: Heat grapeseed oil in a small skillet over medium-high heat; add pine nuts, and toss continuously until browned. Add sugar and salt, tossing to coat. Drain on a paper towel. Allow to cool.
• Just before serving, reheat Spiced Apple Cider. Bring a large pot of water to a boil; squeeze 1/2-inch long tubes of sweet potato mixture into water. Poach for 1 minute.
• Meanwhile, divide quince and dates among six warmed serving bowls. Place a dollop of whipped cream on one side of each bowl. Using a slotted spoon, remove poached dumplings and place over fruit; ladle warm cider into bowl opposite the cream. Serve immediately.

SWEET SESAME DUMPLINGS (TANGYUAN) RECIPE BY TASTY

Steps:

• Make the filling: In a medium bowl, combine the ground black sesame seeds, powdered sugar and melted butter. Mix until well combined. Roll 1 tablespoon scoops of the mixture into balls. Set aside.
• Make the dough: Add the rice flour to a medium bowl. Gradually add the water and mix with your hands until the dough comes together.
• On a lightly floured surface, turn out the dough. Shape into a ball and cut in half. Roll the dough into 2 logs, then cut into about 16 2-3-ounce (55G -85G) portions.
• Flatten a dough portion in your palm and add a sesame ball to the center. Encase the filling with the dough and roll into a ball. Repeat with the remaining ingredients.
• Bring a large pot of water to boil. Add the sugar and osmanthus flower. Drop the dumplings into the boiling water. Gently stir so they don't stick to the bottom of the pot. Cook until the dumplings float to the surface, then remove from the pot.
• Serve the dumplings in a bowl with the cooking liquid.
• Enjoy!

SPRING VEGETABLE STEW WITH SWEET-POTATO DUMPLINGS

Steps:

• Makethedumplings: Place sweet potato in a saucepan; cover with water by1inch. Bringto a boil; add a large pinchof salt. Reduceheat; simmer until tender,about 15 minutes. Meanwhile,whisk theflour,bakingpowder, 1 1/2 teaspoons salt,andapinch of pepper in a bowl; set aside.
• Drain sweet potato. Pass through a ricer onto a baking sheet. Spread out; let cool 15 minutes. Transfer to a bowl. Stir in eggs and parsley. Add flour mixture; stir just until a sticky dough forms.
• Meanwhile, make the stew: Fill a medium bowl with cold water. Squeeze juice of 1 1/2 lemons into water; add rinds. Remove and discard tough outer leaves from 1 artichoke. Cut off top third; peel stem. Halve artichoke lengthwise; remove fuzzy choke, and discard. Cut into 1-inch-thick wedges, and place in lemon water. Repeat with remaining artichokes.
• Melt butter in a medium stockpot over medium heat. Add onions; cook, stirring occasionally, 3 minutes. Add Parmesan rind. Drain artichokes; add to pot. Stir in stock and 4 1/2 cups water; add salt and pepper. Bring to a boil. Add carrots. Reduce heat; simmer, partially covered, 10 minutes. Squeeze remaining 1/2 lemon into pot; stir in tarragon.
• Using 2 spoons, form 18 dumplings, dropping into stew as you work. Cover; cook 7 minutes. Add asparagus. Cook, covered, until the dumplings are cooked through and vegetables are tender, about 3 minutes. Remove rind before serving.

SIMPLE SWEET POTATO DUMPLINGS

Steps:

• 1. Heat brown sugar, margarine and water over medium heat until sugar dissolves.
• 2. Cut potato patties in half.
• 3. Wrap each half potato patty in one crescent roll triangle.
• 4. Place into baking dish (use non stick cooking spray)
• 5. Pour mixture over rolls.
• 6. Bake at 350 until golden brown.

PAN-FRIED CHICKEN DUMPLINGS WITH SWEET AND SPICY DIPPING SAUCE

Steps:

• For the dipping sauce: In a small bowl, stir together the ponzu, hot sauce and stir-fry seasoning.For the wontons: In a bowl, add the chicken, scallions and stir-fry seasoning. Mix with a spoon until well combined.Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles Set aside, covered with a damp towel, while you make the rest.When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

MISO SOUP WITH SWEET POTATO DUMPLINGS

Steps:

• Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tablespoon of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.