Sweet Potato Dumplings:
- packet of wonton or dumpling wrappers
- 1 sweet potato
- 3 scallions, chopped using green and white parts
- 1 tbs grated ginger
- 1 1/2 tsp of soy sauce
- 1 tsp canola oil
- 3 tbs soy sauce
- 1 tbs sesame oil
- 1 tbs rice vinegar
- 1 tsp chili oil
- 1 tbs chopped scallions
- 1 tsp sesame seeds
Hi, my name is Hana…and I’m addicted to dumplings. I eat dumplings at least once a week, and I’ll never stop.
I just recently started experimenting with making my own, and man is it fun. There are so many variations and possibilities to the dumpling. I came up with this recipe by being reminded of the sweet potato cake I made a while back. I had one laying around, and remembered that adding sweet potato to an asian kind of dish is kind of a great match. And voila! This heavenly, light, healthy, sweet and savory dumpling was born.
Makes about 20 dumplings:
In a small bowl mix together the ingredients for the dipping sauce. Set aside.
Peel, and cut the sweet potato into large squares. Steam the potato until tender. Set aside in a large bowl, and using a fork, or a masher, mash the potatoes until there are no large chunks.
In a large frying pan on medium heat, heat up 1 tsp of canola oil. Add the chopped scallions and ginger and sauté till ginger starts to get slightly golden. Add the mashed sweet potatoes and soy sauce and cook till everything is incorporated. Taste, and add more soy sauce if needed. Turn fire off and set aside back in the large bowl.
To make the dumplings, set aside a small bowl of water, and lay out the wonton sheets on a cutting board. Take one sheet, and using a basting brush or your finger wet the edges completely with the water. Place a tablespoon of the filling in the middle and pinch diagonal corners together. Then pinch the other two corners together to create the shape seen above. Using your fingers squeeze the edges together, and make sure it is completely sealed. Because the wonton sheets are dusted with corn starch, when wet using water it will insure the edges will seal. Repeat, and make the rest of the dumplings.
You can either make as much as you’d like, and reserve the filling in the fridge to make more dumplings for another time. Or make as many dumplings to use up all the filling. Cook what you’d like, and put the others in the freezer. I personally like to keep them fresh, and make them as I go. The filling will last in the fridge for 3-4 days.
To cook the dumplings, in a large frying pan on medium heat, heat up 1 tbs of canola oil. Place dumplings in the pan, it should start to sizzle right away, if they don’t your oil is not hot enough. Cook 6 dumplings at a time. Once the bottoms of the dumplings are golden, add 2 tablespoons of water to the pan, and quickly cover the pan with a lid. Be careful, because oil and water get pretty violent when combined, but just have the lid ready to cover when you’re adding the water.
Cook until the water has evaporated, turn off heat and serve your dumplings with the dipping sauce. Enjoy!