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Asian sweet potato dumplings served on a blue plate

Sweet Potato dumplings

Asian style sweet potato dumplings- vegan and gluten-free. Made with tapioca starch cover which is stuffed with sweet potatoes and coconut filling, these dumplings are chewy and have a very unique texture and taste.
Course Dessert
Cuisine Asian, South East Asia
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 50 dumplings
Calories 36kcal


  • 2 cups tapioca flour
  • 1 cup boiled & mashed sweet potato
  • 2 tablespoons shredded coconut
  • 2 teaspoons coconut sugar
  • 400 ml coconut milk keep 2 tablespoons separate for the filling
  • 1 cup boiling hot water adjust as required to make a soft dough


  • In a bowl, mix mashed sweet potato, shredded coconut, coconut sugar and 2 tablespoons of coconut milk. Keep it aside.
  • Put around 1 cup of tapioca flour in a large bowl. Pour around 1/2 a cup of boiling water. Mix with the help of a spoon until everything starts coming together. Add the remaining flour. Keep on adding more boiling water and knead until a smooth elastic dough gets formed.
  • Cover the dough with a plastic wrap or a wet kitchen towel. Just make sure that the wet towel doesn't touch the dough.
  • While we make the dumplings put a large pot of water for boiling.
  • Take a small portion of dough in your hands and press it between your palms to make a thin flat disc. You can also put the dough ball between a plastic wrap and then press to make the disc.
  • Keep a small portion of the sweet potato filling at the center, bring all the edges together, and seal. Gently roll the ball between your palms to give it a neat round shape. Repeat this process with the remaining dough. Keep the dumplings covered with a plastic wrap or wet cloth until you start cooking them.
  • Put dumplings in boiling water and cook for 3-4 minutes or until they start floating on the boiling water.
  • Fill a large bowl with coconut milk and put cooked dumplings in the milk.
  • Sprinkle some toasted sesame seeds and enjoy!


  1. Always use boiling hot water to knead the tapioca dough. If the water is not hot enough, you won't be able to make the dough.
  2. Don’t add the entire water and flour in one go. Take some portion of flour first and add some boiling water to it. Mix with a spoon as it will be very hot. Then gradually start adding the remaining flour and water. Knead into a dough using your hands. It doesn’t need much kneading.
  3. Tapioca dough gets dry very easily and doesn’t need any resting time so keep the filling ready and boil water before preparing the dough.
  4. Tapioca dumplings are very chewy so make small bite-size dumplings and don’t make the outer cover very thick otherwise it will be difficult to chew them and they won’t taste good.
  5. You can also put small balls of dough between a plastic wrap and then press to make small discs. Making thin discs will become easier this way.
  6. If you are covering the dough with a moist cloth, put the dough in a deep bowl and then put the cloth on top of the bowl. Make sure that the cloth doesn't touch the dough. Managing tapioca flour becomes impossible if it touches cold water.
  7. After cooking these dumplings become very sticky so don’t put them directly on a container. Instead, put them in a bowl filled with coconut milk otherwise it will be very difficult to handle them.
  8. This dish has a very mild sweetness and that's the way it's eaten traditionally. If you want to make them sweeter, add more sugar to the filling. You can also add sugar to the coconut milk.


Calories: 36kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg