Sweet Potato Dumplings soup
This was actually better than I had imagined. I know.. why would I try it if I didn't think it would be good? Well, simply put - I get bored with the same recipes, so I figure why not try it? We've only come across one recipe in the past 6 months that we didn't really care for, so I think that's a pretty good ratio.
Also, this recipe is originally for a miso soup. I happen to dislike miso, so we used veggie broth instead. Make it as you wish! It's a really healthy recipe, anyway. You could add more veggies to it as well, like mushrooms, carrots, and so forth.
We didn't leave our dumplings "open". That just sounded like a recipe for disaster. We closed ours, and sealed the edges with a fork. Maybe I bought too many sweet potatoes, but we also had WAY more dumplings than the recipe stated! And like I said, we used veggie broth, not miso. So the nutrition info they provided is based off the original recipe.
miso soup with sweet potato dumplings
SELF | November 2007
Servings: Makes 4 servings
Ingredients
1 pound sweet potatoes
1 tablespoon canola oil
2 cloves garlic, chopped
1 shallot, chopped
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups sliced bok choy
1 cup bean sprouts
1 cup edamame, shelled [oh yah, we couldn't find these locally unfortunately, so we didn't have them]
12 wonton wrappers
3 tablespoons white miso, plus more to taste
2 scallions, thinly sliced
Preparation
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. [My note: For time constraints, I cook these in the microwave. Poke holes in the potatoes as normal, but then wrap them in a damp paper towel in the microwave. Depending on size of potatoes, cook on high anywhere from 8-15 mins, turning them if necessary.]
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.
Nutritional Information
Nutritional analysis per serving: 286 calories, 6 g fat (0.5 g saturated), 47.8 g carbs, 8.3 g fiber, 11.5 g protein
Also, this recipe is originally for a miso soup. I happen to dislike miso, so we used veggie broth instead. Make it as you wish! It's a really healthy recipe, anyway. You could add more veggies to it as well, like mushrooms, carrots, and so forth.
We didn't leave our dumplings "open". That just sounded like a recipe for disaster. We closed ours, and sealed the edges with a fork. Maybe I bought too many sweet potatoes, but we also had WAY more dumplings than the recipe stated! And like I said, we used veggie broth, not miso. So the nutrition info they provided is based off the original recipe.
miso soup with sweet potato dumplings
SELF | November 2007
Servings: Makes 4 servings
Ingredients
1 pound sweet potatoes
1 tablespoon canola oil
2 cloves garlic, chopped
1 shallot, chopped
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups sliced bok choy
1 cup bean sprouts
1 cup edamame, shelled [oh yah, we couldn't find these locally unfortunately, so we didn't have them]
12 wonton wrappers
3 tablespoons white miso, plus more to taste
2 scallions, thinly sliced
Preparation
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. [My note: For time constraints, I cook these in the microwave. Poke holes in the potatoes as normal, but then wrap them in a damp paper towel in the microwave. Depending on size of potatoes, cook on high anywhere from 8-15 mins, turning them if necessary.]
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.
Nutritional Information
Nutritional analysis per serving: 286 calories, 6 g fat (0.5 g saturated), 47.8 g carbs, 8.3 g fiber, 11.5 g protein