Baked Purple Yam and Sweet Potato Dumplings with Peanut Sauce
Vegan baked purple yam and sweet potato dumplings with peanut sauce let you satisfy your dumpling cravings in a healthy way!
Yield: 3-4 dozen dumplings
Ingredients
For the filling
2½ cups purple yams, peeled and diced small
3 cups Oriental sweet potatoes, peeled and diced small
Kosher salt, to taste
1 tablespoon peanut oil
2 cloves garlic, minced
1 teaspoon ginger, grated or minced
3 tablespoons shallots, thinly sliced
3 cups choy sum leaves (or other leafy green), sliced
Dumpling wrappers
For the peanut sauce
1 tablespoon peanut oil, plus a little brushing over the dumplings
6 cloves garlic, minced
1 tablespoon ginger, grated or minced
¾ cup creamy peanut butter
¼ cup low sodium soy sauce
1 (13.66 ounce) can unsweetened coconut milk
1 tablespoon rice vinegar
1 tablespoon chili garlic sauce
Instructions
Place yams and sweet potatoes in a large saucepan, covering them with cold water by a few inches. Add a pinch of salt and bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 10-15 minutes. Drain.
Meanwhile, heat peanut oil in a large skillet over medium heat. Add garlic, ginger and shallots and sauté until fragrant, about 3-4 minutes. Add choy sum leaves and cook until wilted, stirring occasionally, about 4-5 minutes. Add potatoes back in, stir to combine and set aside to cool slightly. Season to taste with salt.
Preheat oven to 425°F. Get a small bowl of water ready. Scoop a heaping teaspoon of the potato mixture into a dumpling wrapper. Dip a finger in the water and run it around the perimeter of the dumpling wrapper. Fold it in half and press the edges firmly to seal around the filling. Set on a baking sheet and repeat with remaining dumpling wrappers until you run out of wrappers or filling.
Brush each dumpling with a little extra peanut oil, and bake until golden brown, about 15-20 minutes.
While the dumplings are baking, prepare the peanut sauce. Heat peanut oil in a saucepan over medium heat. Add garlic and ginger and sauté until fragrant. Add remaining ingredients and whisk until smooth and heated through.
Notes
An Eats Well With Others + Big Flavors from a Tiny Kitchen Collaboration
Nutrition Information
Serving size: 3-4 dumplings
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/04/baked-purple-yam-and-sweet-potato-dumplings-with-peanut-sauce.html