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
Ingredients
- 2sweet potatoes, peeled
- 1pound chorizo sausage
- ½cup grated Cheddar cheese
- 2tablespoons chopped fresh cilantro
- 1(16 ounce) package wonton wrappers
- 1cup peach jam
- 1cup sweet Thai chili sauce
- 2tablespoons chopped fresh cilantro
- 2teaspoons vegetable oil, or as needed
Instructions
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.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.Step 3
Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.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.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.Step 6
Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.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.