This is the first recipe I made up all on my own with inspiration from a sweet potato dumpling appetizer I had at a nearby restaurant.

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Recipe Summary

prep:
40 mins
cook:
35 mins
additional:
10 mins
total:
1 hr 25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Dumplings:
Sauce:

Directions

Instructions Checklist
  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.

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  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.

  • Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.

  • Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.

  • Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.

  • Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.

  • To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.

Cook's Note:

Use any cheese you like.

Editor's Note:

Nutrition data for this recipe includes the full amount of dipping sauce. The actual amount of sauce consumed will vary.

Nutrition Facts

541 calories; protein 17.6g 35% DV; carbohydrates 70.7g 23% DV; fat 21g 32% DV; cholesterol 49.9mg 17% DV; sodium 1153.2mg 46% DV. Full Nutrition
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