2 Cups Whole Wheat Flour (or 1 cup whole wheat/one cup all purpose)
3⁄4 cup warm water
1 Tsp salt
Mix the flour and salt in a medium mixing bowl. Add the warm water and stir well with a wooden spoon. Work well. Remove dough from bowl and knead for 3-5 minutes gently. Once you have formed a well worked dough ball, wrap in plastic wrap and set aside.
1 sweet potato peeled and cubed
1 small onion, chopped finely
1 Tsp olive oil
1 Tsp salt
1 Tsp seasoning of choice (I suggest curry powder or chili powder)
1⁄2 cup water
Saute the onions in the olive oil for 5 minutes, over medium heat, add the spice and salt. Stir well. Now add the sweet potatoes. Add 1⁄4 cup of water at a time. Allow the water to evaporate completely before adding remaining water. After about 5-10 minutes of cooking in the water, the potatoes should start to soften. Once they are soft to the touch of a spoon, mash up the mixture. Removed from heat and transfer to a bowl.
Unwrap the dough and cut the ball into 8 equal parts.Working on a lightly floured surface, use a rolling pin to roll each section into small rectangles. Place about 1 Tbsp of the sweet potato filling in the center of the rectangle, as pictured. Fold edges in on each corner of the rectangles to create a small, dumpling-esque shape. The rectangles should now resemble slightly, circlish shapes. Flip over-smooth side on top. Roll each into about a 6-8 inch round.