Crispy Sweet Potato & Herb Dumplings
Delight in these delectable Crispy Sweet Potato & Herb Dumplings, expertly crafted to offer a flavorful punch in every bite. Drawing inspiration from the comforting traditions of Asian dumplings while embracing the natural sweetness of garnet yams, this dish is a perfect balance of simplicity and sophistication. The creamy sweet potato filling is enhanced with umami-soaked soy sauce, aromatic garlic, and fresh herbs like cilantro or chives. Masterfully pan-fried to golden perfection, these dumplings are not only visually appealing but also provide a heartwarming taste that will impress friends and family. Ideal for a cozy night in or a captivating appetizer for gatherings, serve them hot with a side of soy sauce for dipping—experience a burst of flavors that are sure to leave a lasting impression!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
sweet potato
1 large (peeled and cut into 1 inch chunks (garnet yam))
soy sauce
1 1/2 tablespoons (plus more for dipping)
toasted sesame oil
2 teaspoons
shallot
1 medium (minced)
garlic
1 clove (minced)
cilantro or chives
2 tablespoons (finely chopped)
ginger
1/2 inch (peeled and grated)
wonton skins
30 small
vegetable oil or coconut oil
for frying
Instructions
1
In a large pot, bring water to a rolling boil and add the peeled and cubed sweet potato. Cover and cook for about 8 minutes, or until the sweet potato is very tender. Drain in a colander and allow to cool until manageable.
2
In a mixing bowl, mash the cooled sweet potato with the back of a fork until it's mostly smooth, ensuring there are no large chunks left. Incorporate the soy sauce, toasted sesame oil, minced shallot, minced garlic, chopped cilantro or chives, and grated ginger into the sweet potato mash. Mix until all ingredients are well combined.
3
To assemble the dumplings, take a wonton skin and lightly brush the edges with water using your finger or a small pastry brush. Place about a teaspoon of the sweet potato mixture at the center of the wrapper. Carefully fold the wrapper in half, making 5-6 small pleats on the sealed edge while pinching to ensure the dumpling is tightly closed. Repeat this process until all the filling and wrappers are used.
4
Heat 2 tablespoons of vegetable oil or coconut oil in a large non-stick frying pan over medium heat until shimmering. Add the dumplings in a single layer, ensuring they’re close but not touching, and let them fry for 2-3 minutes, allowing a golden crust to form on the bottom. Gently flip the dumplings and cook for an additional 1-2 minutes until the other side is golden.
5
Next, carefully pour in 3 tablespoons of water over the dumplings and immediately cover the pan with a fitted lid to trap the steam. Allow the dumplings to steam for about 3 minutes.
6
After steaming, remove the lid and let the dumplings cook for another minute or so to evaporate excess moisture, ensuring the bottoms become crunchy again.
7
Once cooked, transfer the dumplings to a serving platter. Repeat the cooking process for any remaining uncooked dumplings. Serve hot with soy sauce or your favorite Asian dipping sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main filling of the Crispy Sweet Potato & Herb Dumplings?
The main filling is made from mashed garnet yams combined with soy sauce, toasted sesame oil, shallots, garlic, ginger, and fresh cilantro or chives.
What type of sweet potato is recommended for this recipe?
The recipe specifically recommends using a large garnet yam for its natural sweetness and creamy texture.
How long should I boil the sweet potatoes?
You should boil the peeled and cubed sweet potato chunks for about 8 minutes, or until they are very tender.
Which herbs can be used in the filling?
You can use either finely chopped cilantro or chives depending on your flavor preference.
What kind of wrappers are needed?
The recipe calls for 30 small wonton skins to wrap the sweet potato filling.
How do I seal the dumplings?
Lightly brush the edges of the wonton skin with water, place a teaspoon of filling in the center, fold it in half, and make 5-6 small pleats while pinching the edge closed.
What is the best way to cook these dumplings?
They are prepared using a pan-fry and steam method: first fried for a golden crust, then steamed with water under a lid, and finally fried briefly again to crisp the bottoms.
What oils are suitable for frying the dumplings?
You can use either vegetable oil or coconut oil for frying.
How much filling goes into each dumpling?
Use approximately one teaspoon of the sweet potato mixture per wonton wrapper.
How do I prevent the dumplings from sticking to the pan?
Use a large non-stick frying pan and ensure the oil is shimmering before adding the dumplings in a single layer without touching.
How long do I fry the dumplings initially?
Fry the dumplings for 2-3 minutes on the bottom until a golden crust forms, then flip and cook for another 1-2 minutes.
How much water is needed for the steaming step?
Carefully pour 3 tablespoons of water into the pan and immediately cover it with a lid.
How long should the dumplings steam?
Cover the pan and allow the dumplings to steam for about 3 minutes.
How do I ensure the dumplings stay crispy?
After steaming, remove the lid and cook for another minute to allow excess moisture to evaporate and the bottoms to become crunchy again.
What should I serve with these dumplings?
Serve them hot with a side of soy sauce or your favorite Asian dipping sauce.
Is this recipe vegan?
Yes, as long as the wonton skins used are vegan-friendly, the entire recipe consists of plant-based ingredients.
Can I use fresh ginger?
Yes, the recipe calls for a 1/2 inch piece of fresh ginger, peeled and grated.
Should the sweet potato be completely smooth when mashed?
It should be mostly smooth, ensuring there are no large chunks left so the dumplings are easy to fill.
What aromatics are in the filling?
The filling includes minced shallot, minced garlic, and grated ginger.
What size should the sweet potato chunks be for boiling?
The sweet potato should be cut into 1-inch chunks to ensure even and quick cooking.
How many dumplings does this recipe yield?
The recipe is designed to make approximately 30 small dumplings.
Does the recipe use toasted sesame oil?
Yes, 2 teaspoons of toasted sesame oil are used to add a nutty, umami flavor to the filling.
Can I make these dumplings ahead of time?
While best served hot, you can assemble the dumplings and keep them covered until ready to fry and steam.
Is there soy sauce inside the dumpling?
Yes, 1 1/2 tablespoons of soy sauce are mixed directly into the sweet potato mash.
What is the texture of the finished dumpling?
They have a crispy, crunchy bottom with a soft, steamed top and a creamy, flavorful sweet potato center.
Can I use chives instead of cilantro?
Yes, the recipe suggests either cilantro or chives as interchangeable herb options.
Do I need to peel the sweet potato?
Yes, the instructions specify peeling the sweet potato before cubing and boiling.
What heat setting should I use for frying?
The dumplings should be fried over medium heat.
How do I know when the sweet potato is ready for mashing?
It is ready when it is very tender and can be easily crushed with the back of a fork.
How many pleats should be on each dumpling seal?
The recipe recommends making 5 to 6 small pleats on the sealed edge.