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Sweet Potato Dumplings with Peach-Thai Chili Sauce
Sweet Potato Dumplings with Peach-Thai Chili Sauce
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Sweet potato dumplings with peach-Thai chili sauce cater to all dietary preferences, making them the perfect party appetizer.
Ingredients:
  • 2 (8 ounce) sweet potatoes, peeled and coarsely chopped (3 cups)
  • 1/4 cup plus 2 teaspoon vegetable oil, divided
  • 2 medium apples, peeled, cored, and chopped into 1/2-inch pieces (2 cups)
  • 3/4 cup purchased peach jam
  • 3/4 cup Thai-style sweet chili sauce
  • 5 tablespoon chopped fresh cilantro
  • 1 cup shredded cheddar cheese (4 ounce)
  • 1 tablespoon minced jalapeño pepper
  • 1/2 teaspoon salt
  • 1 (16-ounce) package. wonton wrappers
  • 12 tablespoons water
Instructions:
  • Place sweet potatoes in a large pot and cover with salted water. Bring to a boil, then lower the heat to medium-low and simmer, covered, until tender, for about 20 minutes. Drain and mash coarsely. Let cool for 10 to 15 minutes before using.
  • In a large skillet over medium-high heat, warm 2 teaspoons of oil. Sauté apples, stirring often, until they are lightly browned and tender-crisp, approximately 5 minutes. Allow the apples to cool.
  • Combine peach jam, chili sauce, and a generous amount of fresh cilantro for a flavorful dipping sauce.
  • Combine the mashed sweet potatoes, apples, cheddar, jalapeño, salt, and remaining 3 tablespoons cilantro in a medium bowl to make the filling. Prepare a baking sheet by lining it with parchment paper or waxed paper.
  • Take a wonton wrapper and add 1 tablespoon of filling in the center. Keep the other wrappers covered with a damp towel. Moisten the edges with water, fold the wrapper over the filling diagonally, and seal the edges. Transfer the dumpling to a baking sheet and repeat the process with the rest of the wrappers and filling. Keep the filled dumplings covered with a damp towel.
  • In a large skillet over medium heat, heat 1 tablespoon of oil until shimmering. Place 12 dumplings in the skillet and cook until lightly browned, turning once, for about 4 minutes. Gently pour in 3 tablespoons of water, cover, and steam the dumplings until softened, for 3 to 4 minutes.
  • Uncover and raise heat to medium-high. Cook until most of the water has evaporated, about 2 to 3 minutes. Transfer dumplings to a serving dish. Repeat the process in batches of 12 with the remaining dumplings, oil, and water. Serve alongside a flavorful dipping sauce.

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