KRAZY KAT'S RECIPES
Andy's Sweet Potato Dumplings

Makes 40 dumplings
  • Vegetable oil
  • 4 cups water
  • 1/2 lb. butter
  • 4 cups all-purpose flower
  • 2 1/2 Tbsp. salt
  • 1/2 Tbsp. black pepper
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1 Tbsp. brown sugar
  • 2 Tbsp. maple sugar
  • 6 large eggs
  • 3 large sweet potatoes, mashed (2 lbs.)
  • 3-4 Russet potatoes, mashed (2 lbs.)
  1. Pour oil to depth of 2 inches into a Dutch over; heat to 375 degrees.
  2. Bring 4 cups of water and butter to a boil in a large saucepan. Add flour and the next six ingredients all at once, stirring until dgh pulls away from the sides of the pan and forms a smooth ball. Remove from heat; add eggs one-at-a-time, beating with a wooden spoon after each addition until blended.
  3. Combine 1 cup of cream puff paste with mash potatoes in an electric mixer. Beat at low/medium speed until the mixture resembles a dough. Form into 1-inch balls. Fry dumplings, in batches, 3 to 4 minutes or until golden brown.


Serving Breakfast,
Lunch and Dinner.
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