I was bored the other night, and perusing sites to find some more Korean recipes, when I came across a recipe for sweet potato donuts. "Yum! I love sweet potatoes!" I said to myself as I whipped up the recipe in my kitchen at eight in the evening.
They were terrible. I don't know if I did something wrong, or it's one of those "acquired taste" Korean dishes, but it was chewy, grainy, and way too doughy.
But I do love sweet potatoes (called goguma in Korean), and I did want something sweet. So today, I decided to get inventive and combined wonton wrappers and mashed sweet potato to make goguma mondoo. It turned out great!
Ingredients
2 medium sweet potatoes, peeled and cubed.
1/3 cup brown sugar
2 tbsp. ground cinnamon
24 wonton wrappers
butter/margarine
water
salt (optional)
Steam your sweet potato cubes, then mash well. Stir in brown sugar and cinnamon. Heat a large skillet or griddle to medium heat, and melt enough butter to coat the bottom. Spoon about 1 tsp of sweet potato mixture into each wonton square. Using your finger, wet two sides of the wonton and fold into a triangle. Fry the wontons in the butter for two minutes on each side, or until they turn golden brown. If desired, sprinkle with a pinch of salt before serving warm.
Tips
*Brown sugar and white sugar are two different things. Though you can use regular white sugar for this recipe, be aware that it takes longer to melt and may produce a grainier texture.
*You may use more or less filling, depending on your taste. Less filling is less sweet, so it would work for savory uses, such as a side dish with a family dinner. More filling is more sweet, so it works best as a dessert.
*Don't fry these in oil, or deep fry them. The wontons get their flavor from whatever they are fried in. With oil, that just means a greasy taste and feel
*Basically anything can be fried in wontons and taste amazing. Just remember that you should plan on using ingredients that are already cooked if you want to take less time. Raw meats can be used in wontons (and make a dish called mondoo when cooked) but they take longer, and are more unpredictable. For this reason, I only use ground beef in my wontons for savory dishes. Pork and chicken are too risky for me.
Good luck and good cooking!
Showing posts with label sweet potato. Show all posts
Showing posts with label sweet potato. Show all posts
Saturday, June 8, 2013
Thursday, August 16, 2012
Ridiculously easy sweet potatoes
I adore sweet potatoes. My grandma never kept sweets in the house, only sweet potatoes, when my mom was a kid. As a result, mom got burnt out on them, and I didn't discover just how delicious they were until my early 20s. And versatile! They can be made into casseroles, french fries, or used in place of regular potatoes to liven up bland dishes. While I prefer fresh ones, the canned ones are able to be used in a pinch for this really easy side dish.
Ingredients
1 large can of cut sweet potatoes (yams)
1/4 cup packed brown sugar
1/2 stick butter or margarine
pinch of cinnamon
Drain yams. Pour into a small casserole dish. Cut the half stick of butter into equal pieces. Lay them on top of the sweet potatoes. Sprinkle liberally with the brown sugar, and finish with the cinnamon. Cook in a 325 degree oven for about 20 minutes.
Tips
*A little cinnamon goes a long way. Cinnamon is kind of bitter, which is why I like it in this dish. It cuts the sugary taste a bit and keeps the dish savory.
*Canned sweet potatoes can be, for lack of a better word, stringy. Make sure to check yours for strings, and pull them off. They won't hurt you, and don't taste like much of anything, but this is much more fun to eat if you aren't pulling strings from in between your teeth.
*Use brown sugar. I know you're thinking, "Sugar is sugar! I'll use regular white sugar." Brown sugar melts better, and gives a much better flavor. Regular sugar wouldn't melt, and would make this taste really sweet and grainy.
*I don't recommend using fresh sweet potatoes with this. They take a looooong time to cook. Your sugar would probably be burned before they were cooked all the way through. If you have to use them, chop them into pieces and boil them until tender first.
*Since this is aromatic, warm, and comforting, it's the perfect side dish to Thanksgiving or Christmas. I always think of cinnamon as a Fall spice, and this smells like November when it comes out of the oven.
Good luck and good cooking!
Ingredients
1 large can of cut sweet potatoes (yams)
1/4 cup packed brown sugar
1/2 stick butter or margarine
pinch of cinnamon
Drain yams. Pour into a small casserole dish. Cut the half stick of butter into equal pieces. Lay them on top of the sweet potatoes. Sprinkle liberally with the brown sugar, and finish with the cinnamon. Cook in a 325 degree oven for about 20 minutes.
Tips
*A little cinnamon goes a long way. Cinnamon is kind of bitter, which is why I like it in this dish. It cuts the sugary taste a bit and keeps the dish savory.
*Canned sweet potatoes can be, for lack of a better word, stringy. Make sure to check yours for strings, and pull them off. They won't hurt you, and don't taste like much of anything, but this is much more fun to eat if you aren't pulling strings from in between your teeth.
*Use brown sugar. I know you're thinking, "Sugar is sugar! I'll use regular white sugar." Brown sugar melts better, and gives a much better flavor. Regular sugar wouldn't melt, and would make this taste really sweet and grainy.
*I don't recommend using fresh sweet potatoes with this. They take a looooong time to cook. Your sugar would probably be burned before they were cooked all the way through. If you have to use them, chop them into pieces and boil them until tender first.
*Since this is aromatic, warm, and comforting, it's the perfect side dish to Thanksgiving or Christmas. I always think of cinnamon as a Fall spice, and this smells like November when it comes out of the oven.
Good luck and good cooking!
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