Indonesian Sweet Potato Dumplings in Coconut Milk Sauce
1. In medium bowl, stir potato purée, flour and ? teaspoon salt; transfer to work surface and knead until smooth. Form potato mixture into 12 (1-inch) oval dumplings.
2. In medium saucepan, whisk kombucha, sugar, cornstarch, ginger, vanilla and 3 cups water; heat to a boil over high heat. Cook 5 minutes or until slightly thickened; add dumplings and cook 10 minutes or until dumplings float. Makes 12 dumplings and about 2½ cups sauce.
3. Ladle dumplings with sauceinto serving bowls; drizzle with coconut milk and sprinkle with peanuts.
- 2 g Total Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 79 mg Sodium
- 42 g Carbohydrates
- 2 g Fiber
- 16 g Sugars
- 12 g Added Sugars
- 3 g Protein
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Nutritional Information
- 2 g Total Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 79 mg Sodium
- 42 g Carbohydrates
- 2 g Fiber
- 16 g Sugars
- 12 g Added Sugars
- 3 g Protein
Directions
1. In medium bowl, stir potato purée, flour and ? teaspoon salt; transfer to work surface and knead until smooth. Form potato mixture into 12 (1-inch) oval dumplings.
2. In medium saucepan, whisk kombucha, sugar, cornstarch, ginger, vanilla and 3 cups water; heat to a boil over high heat. Cook 5 minutes or until slightly thickened; add dumplings and cook 10 minutes or until dumplings float. Makes 12 dumplings and about 2½ cups sauce.
3. Ladle dumplings with sauceinto serving bowls; drizzle with coconut milk and sprinkle with peanuts.