Sweet Potato Dumplings with Peach-Thai Chili Sauce

01Method

1. 1

   Place the sweet potatoes in a large pot, cover with salted water, and bring to a boil. Lower the heat to medium-low and simmer covered until completely tender, about 20 minutes. Drain well, coarsely mash, and allow to cool for 10 to 15 minutes.

2. 2

   While the potatoes cool, warm 2 teaspoons of oil in a large skillet over medium-high heat. Sauté the apple pieces, stirring often, until lightly golden and just tender, about 5 minutes. Set aside to cool.

3. 3

   To make the dipping sauce, combine the peach jam, chili sauce, and 2 tablespoons of cilantro in a small bowl and stir until uniform.

4. 4

   To prepare the filling, mix together the mashed sweet potato, cooked apples, cheddar, jalapeño, salt, and the remaining cilantro in a medium bowl. Line a baking sheet with parchment or waxed paper.

5. 5

   To assemble, place roughly 1 tablespoon of filling in the center of each wonton wrapper, keeping unused wrappers covered with a damp towel. Moisten the edges of each wrapper with water, fold diagonally over the filling, and press firmly to seal. Arrange finished dumplings on the prepared sheet and keep covered with a damp towel.

6. 6

   Heat 1 tablespoon of oil in a large skillet over medium heat. Add 12 dumplings and cook, turning once, until golden on both sides, about 4 minutes. Carefully pour 3 tablespoons of water into the skillet, cover, and steam until the wrappers are soft, 3 to 4 minutes.

7. 7

   Remove the lid and raise the heat to medium-high. Continue cooking until nearly all the water has evaporated, 2 to 3 minutes. Transfer the dumplings to a serving dish. Repeat the frying and steaming process in batches of 12 with the remaining dumplings, oil, and water. Serve alongside the dipping sauce.