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Pan-Fried Sweet Potato Dumplings
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Golden, crispy sweet potato dumplings
Servings: 12 -15 Dumplings
Author: Cristina
  • 3 sweet potatoes
  • 3 cups white or whole wheat flour
  • 1 tbsp brown sugar
  • 1 tsp each cinnamon , cumin and nutmeg
  • oil for pan frying
  1. Peel and chop sweet potatoes into 1 inch cubes.
  2. Rinse and place in a pot full of water. Bring to a boil on the stove, and simmer until soft and easily pierced by a fork, about 20-30 minutes.
  3. Drain water and mash the sweet potatoes with a fork or masher.
  4. Add brown sugar, cinnamon, cumin and nutmeg.
  5. Add flour. My usual marker is 1 cup of flour per sweet potato. If you want your dumplings to be smoother and rounder, just add more flour until the dough is no longer sticky and roll it into separate balls for frying. The exact amount may depend on where you live or the weather, but I find it's usually around 2 cups per potato.
  6. In a frying pan, add enough oil to fully cover the bottom of the pan. BE CAREFUL, you are using hot oil here, so take the proper safety precautions!!! Turn the heat to medium high, and let it warm up for about 10-15 seconds. (I'm not a frying expert, but this always works for me)
  7. Drop the dough into the oil with a spoon and turn the heat down to medium to ensure that the dumplings are cooked all the way through.
  8. You'll notice the 'cooked' part creep up onto the sides (see the above photo), and that's when you should flip. It's usually about a minute on each side, but the time might differ depending on your stove, amount of oil, etc.
  9. Once they're done, set them on a paper towel covered plate to drain! Eat 'em while they're hot!