SWEET POTATO ASIAN DUMPLINGS
from Broke Ass Gourmet. She says "If you have never made dumplings before, this is a good recipe to start with. The sweet potato mixture is incredibly easy to work with, the ingredients are straightforward (but complex-tasting, once they all come together), and the rolling, while tricky at first, is easy to master."
Provided by sofie-a-toast
Categories Yam/Sweet Potato
Time 50m
Yield 30 dumplings, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook sweet potato chunks in a covered pot of boiling water until very tender, about 8 minutes. Drain and rinse until cool to the touch. Transfer sweet potato to a mixing bowl.
- Use the back of a fork to mash the sweet potato until mostly smooth. Add the soy sauce, sesame oil, shallot, garlic, cilantro or chives, and ginger, and stir well.
- To assemble the dumplings, brush the edges of a won ton skin lightly with water (use a clean finger or a small pastry brush). Place about a teaspoon of the sweet potato mixture in the center of the wrapper. Fold the wrapper in half and make 5-6 small pleats as you seal the wrapper together, pinching gently to ensure total closure. Repeat with the remaining filling and wrappers, until all the dumplings are made.
- To cook the dumplings, heat 2 tbsp of oil in a large non-stick frying pan (make sure it has a fitted lid and set it near the stove), over medium heat. Working in batches, arrange the dumplings close to one another (but not touching) in the pan) and let cook for 2-3 minutes, until a golden crust begins to develop on the bottom. Flip the dumplings, and cook on the other side for 1-2 minutes, until a crust develops.
- Carefully pour about 3 tbsp water over the dumplings, then cover the pan quickly and let steam for about 3 minutes.
- Remove the lid and let the dumplings aerate until the excess water is cooked away and the bottoms become crisp again.
- Transfer the cooked dumplings to a serving platter, repeat with the remaining uncooked dumplings, then serve immediately, with soy sauce (or your favorite asian sauce) for dipping.
EASY SWEET POTATO DUMPLINGS
This can be a veggie dish or a desert. They are so yummy and easy to make. I tried these at a family reunion and searched the room to find out who made them and begged the recipe!
Provided by Belinda Owens McMath
Categories Appetizers and Snacks
Time 40m
Yield 16
Number Of Ingredients 8
Steps:
- Unroll crescent rolls and lay flat on a work surface. Cut sweet potato patties in half. Roll 1 half-patty in a crescent roll, stretching dough to cover patty completely and make a dumpling. Repeat with remaining patties and rolls.
- Place walnuts in a plate. Dip dumplings into nuts, pressing down to coat the top. Place coated dumplings in a 9x12-inch glass baking dish, nut-side up.
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine water, sugar, margarine, cinnamon, and nutmeg in a heavy saucepan. Cook over medium-low heat just until sugar and margarine are dissolved, 3 to 5 minutes. Pour sauce over dumplings in the baking dish.
- Bake in the preheated oven until bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 606.1 calories, Carbohydrate 61.5 g, Fat 36.7 g, Fiber 4.7 g, Protein 5.2 g, SaturatedFat 5 g, Sodium 448.8 mg, Sugar 27.1 g
CHORIZO AND SWEET POTATO DUMPLINGS WITH PEACH THAI CHILI SAUCE
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.
Provided by Brittany Stephens
Categories Main Dish Recipes Dumpling Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 541.4 calories, Carbohydrate 70.7 g, Cholesterol 49.9 mg, Fat 21 g, Fiber 3.2 g, Protein 17.6 g, SaturatedFat 8 g, Sodium 1153.2 mg, Sugar 30.7 g
SWEET POTATO DUMPLINGS
If you love candied sweet potatoes, you need to try this simple recipe. Callie suggests serving these as an appetizer, but they are a delicious dessert too. Sweet potato patties can be found in the frozen food aisle at grocery stores. Turning them into nuggets is a great way to use them. The crescent roll dough holds in the sweet...
Provided by Callie Hill
Categories Other Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350° F.
- 2. Cut each patty in half.
- 3. Open and unroll the crescent rolls. Separate the triangles. Place each sweet potato patty on the wide end of each triangle.
- 4. As you roll up each sweet potato half in the crescent roll, tuck the ends in. They don't have to be perfect, they don't have to be sealed so it's okay if the sweet potatoes aren't completely covered.
- 5. After you finish rolling them up, place them in a 9x13" glass baking dish with the pointy end of the crescent roll facing down.
- 6. In a saucepan, combine the water, sugar, and corn starch. Mix well. Add the butter. Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved.
- 7. Remove from heat and stir in the vanilla extract.
- 8. Pour the sugar mixture over the dumplings.
- 9. Sprinkle with cinnamon.
- 10. Bake in the preheated 350° F oven for 35 to 40 minutes.
- 11. Let sit 15-20 minutes before serving.
SWEET POTATO DUMPLINGS WITH CARAMEL SAUCE
When family stays over after a holiday dinner, we make sweet potato dumplings, bacon and eggs for breakfast. Later, we even serve dumplings for dessert. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Time 1h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Roll out each biscuit into a 3-in. circle. In a small bowl, mix sweet potatoes and 3/4 teaspoon cinnamon. Place 1 tablespoon sweet potato mixture on one side of each circle. Fold dough over filling. Press edges with a fork to seal. Transfer to a greased 13x9-in. baking pan, overlapping slightly., In a small heavy saucepan, combine sugars, water, butter and remaining cinnamon. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes., Pour over dumplings. Bake, uncovered, 30-35 minutes or until golden brown.
Nutrition Facts : Calories 482 calories, Fat 17g fat (9g saturated fat), Cholesterol 24mg cholesterol, Sodium 653mg sodium, Carbohydrate 81g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.
SWEET POTATO DUMPLINGS
I found this recipe in a local church cookbook. I have not tried it myself, but I thought it sounded very interesting. I might experiment on my guests for Thanksgiving! Any other brave souls out there?
Provided by papergoddess
Categories Breads
Time 1h
Yield 16 dumplings
Number Of Ingredients 7
Steps:
- Spray a 13 X 9 X 2 inch baking pan.
- Flatten each biscuit with a rolling pin.
- Add 1 heaping tablespoonful of sweet potato to the center of each biscuit; fold in half and crimp the edges to seal.
- Lay in pan appx.
- 8 per side.
- You can overlap them.
- Combine butter, sugars, cinnamon, and water in a saucepan and bring to a boil; pour over biscuits.
- They may float, but they will settle.
- Bake@ 350F, uncovered, 35-45 minutes until golden brown.
Nutrition Facts : Calories 194.8, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 82.4, Carbohydrate 36.2, Fiber 1.6, Sugar 27.9, Protein 0.9
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