Purple Sweet Potato Blueberry Dumplings (with Yogurt Sauce)

Ingredients (Serves 3–4)

Dough:

• 300 g purple sweet potato (steamed & mashed)
• 120 g all-purpose flour
• 30 g cornstarch
• 2 tbsp sugar
• 1–2 tbsp water (if needed)

Filling:

• 150 g blueberries (fresh or frozen)
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch + 1 tbsp water

Sauce:

• 150 g plain yogurt (or sour cream)
• 1 tbsp honey or powdered sugar

Garnish:

• Fresh blueberries
• Powdered sugar
• Mint leaves

Instructions

1. Make the blueberry filling

• Add blueberries, sugar, and lemon juice to a pan
• Cook on medium heat until berries soften
• Add cornstarch slurry
• Stir until thick and jam-like
• Let cool completely

2. Prepare the dough

• Mash purple sweet potato until smooth
• Add flour, cornstarch, and sugar
• Mix into a soft dough
• If too dry → add a little water
• If too sticky → add a bit more flour
• Knead lightly until smooth

3. Shape the dumplings

• Divide dough into small balls
• Flatten each into a disc
• Add 1 tsp blueberry filling
• Seal edges tightly (like dumplings)
• Press edges for design

4. Cook the dumplings

• Bring a pot of water to boil
• Add dumplings
• Cook until they float (about 3–4 minutes)
• Remove and drain

5. Make the sauce

• Mix yogurt with honey or sugar
• Chill slightly for better taste

6. Serve

• Arrange dumplings on a plate
• Spoon yogurt sauce over
• Dust with powdered sugar
• Garnish with blueberries & mint

Tips for Perfect Dumplings

• Dough should be soft but not sticky
• Seal edges well to prevent leaking
• Don’t overfill (easy to burst)
• Serve warm for best texture

Flavor Profile

• Soft, slightly chewy dumpling skin
• Sweet-tart blueberry center
• Creamy, tangy yogurt topping