Vegetarian dumplings with sweet potatoes
Pierogi with a twist—Polish dumplings filled with sweet potato, feta and caramelised onion. A dash of Kikkoman Less Salt Soy Sauce adds umami depth, while chopped walnuts bring gentle crunch for sweet-and-savoury comfort.
Ingredients
Dumplings:
Filling:
Additionally:
Nutritional facts (per portion):
4,418 kJ / 1,056 kcalPreparation
Step 1
200 g wheat flour – ⅓ tsp salt – 1 egg yolk – 15 g melted butter – 100 ml hot water
Place the flour in a bowl, add the salt, egg yolk, melted butter and hot water. Mix with a fork, then knead until the dough is smooth and elastic. Cover the bowl with a cloth and leave to rest while you prepare the filling.
Step 2
180 g red onion – 3 tbsp rapeseed oil – 2 tsp honey – 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 350 g cooked and mashed sweet potatoes – 100 g feta cheese, crumbled – 1 garlic clove, pressed – ½ tsp freshly ground black pepper – ½ tsp dried marjoram – ½ tsp dried thyme
Dice the onion and sauté it in the heated oil until translucent. Add the honey and 1½ tbsp of the Kikkoman Less Salt Soy Sauce and cook until the onion is caramelised. Add half of the mixture to the sweet potatoes, then add the feta, garlic, pepper, marjoram, thyme and the remaining 1½ tbsp of Kikkoman Less Salt Soy Sauce. Mix well.
Step 3
1 tsp salt
Roll out the dough and cut out circles using a glass. Place a spoonful of filling in the centre, fold the dough into a half-moon and pinch the edges to seal. Cook the dumplings in salted water for 4 minutes after they float to the surface.
Step 4
20 g walnuts
Toast the walnuts in a dry pan, let them cool, then chop them. Serve the cooked dumplings topped with the reserved onion mixture from step 2 and sprinkle with the walnuts.
Tip:
You can replace the sweet potatoes with pumpkin purée. Feta can be substituted with cheddar, gouda, cottage cheese or smoked mountain cheese.
Recipe-ID: 1677
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200 g wheat flour – ⅓ tsp salt – 1 egg yolk – 15 g melted butter – 100 ml hot water
Place the flour in a bowl, add the salt, egg yolk, melted butter and hot water. Mix with a fork, then knead until the dough is smooth and elastic. Cover the bowl with a cloth and leave to rest while you prepare the filling.
180 g red onion – 3 tbsp rapeseed oil – 2 tsp honey – 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 350 g cooked and mashed sweet potatoes – 100 g feta cheese, crumbled – 1 garlic clove, pressed – ½ tsp freshly ground black pepper – ½ tsp dried marjoram – ½ tsp dried thyme
Dice the onion and sauté it in the heated oil until translucent. Add the honey and 1½ tbsp of the Kikkoman Less Salt Soy Sauce and cook until the onion is caramelised. Add half of the mixture to the sweet potatoes, then add the feta, garlic, pepper, marjoram, thyme and the remaining 1½ tbsp of Kikkoman Less Salt Soy Sauce. Mix well.
1 tsp salt
Roll out the dough and cut out circles using a glass. Place a spoonful of filling in the centre, fold the dough into a half-moon and pinch the edges to seal. Cook the dumplings in salted water for 4 minutes after they float to the surface.
20 g walnuts
Toast the walnuts in a dry pan, let them cool, then chop them. Serve the cooked dumplings topped with the reserved onion mixture from step 2 and sprinkle with the walnuts.
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