Chorizo and Sweet Potato Dumplings with Peach Thai Chili Sauce

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 10 persons



  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
  4. Step 4

    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.
  5. Step 5

    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.
  6. Step 6

    Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
  7. Step 7

    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.