Umami Sweet Potato and Black Sesame Dumplings

Instructions

1. 1

   Peel and cube the sweet potato. Steam until very tender.

   ~20 min
2. 2

   Mash the steamed sweet potato in a large bowl until smooth. Add the black sesame paste, finely minced black garlic, and sugar. Mix well to form the filling.

   ~5 min
3. 3

   In a separate medium bowl, combine the glutinous rice flour and gradually add the hot water, mixing with a spoon until a shaggy dough forms. Knead on a clean surface until smooth and elastic, about 5-7 minutes.

   ~10 min
4. 4

   Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten into a disc. Place about 1 tablespoon of the sweet potato filling in the center of each disc. Carefully gather the edges of the dough to enclose the filling, pinching to seal.

   ~15 min
5. 5

   Lightly dust a bamboo steamer basket with cornstarch or line with parchment paper. Arrange the dumplings in the steamer basket, ensuring they do not touch each other.

   ~5 min
6. 6

   Fill a pot with about 2 inches of water and bring to a rolling boil. Place the steamer basket over the boiling water, cover, and steam for 12-15 minutes, or until the wrappers are translucent and the dumplings are cooked through.

   ~15 min
7. 7

   Serve immediately.