Fry

Sweet Potato Pot Stickers

by:
April  4, 2011
0
0 Ratings
Sweet Potato Pot Stickers
  • Serves 4 to 6
Author Notes

I was given a bushel of sweet potatoes and while we love them, I wanted to venture beyond the "usual" recipes. I started adding them to some of our favorite dishes and one that turned out really well is my Sweet Potato Pot Stickers. —mleverette

What You'll Need
Ingredients
  • 1.5 cups cooked, mashed sweet potatoes
  • 1 onion, finely chopped
  • 1 cup finely shredded green cabbage
  • 2 teaspoons peeled and grated fresh ginger
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon black pepper
  • 24 round wonton wrappers
  • 4 tablespoons vegetable oil
  • 2 cups chicken broth
Directions
  1. In a large bowl, combine sweet potatoes, onion, cabbage, ginger, sesame oil, soy sauce and pepper. Mix well.
  2. Place wonton wrappers on work surface and cover with a damp kitchen towel. Working with one wrapper at a time, place 1 teaspoon of filling in middle of wrapper. Brush edges with water and fold wonton in half, pressing edges together to seal. Set aside and cover with plastic wrap. Repeat with remaining wrappers.
  3. Heat 1 tablespoon vegetable oil in a large heavy skillet over medium heat. Working in batches, fry filled wontons until golden brown, about 1 minute. Recoat pan as needed with remaining vegetable oil.
  4. Return wontons to pan and add chicken stock. Cover and simmer until stock is almost absorbed, about 15 minutes. Uncover and cook until stock is completely absorbed and bottoms of pot stickers are crisp.
  5. Serve pot stickers warm with additional soy sauce.
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3 Reviews

Jannell L.
Jannell L. April 11, 2019
how many dumplings does this recipe make?
 
meganireland
meganireland March 25, 2012
Is it possible the potstickers should be steamed in the stock and THEN fried? I just made these, and they looked (and tasted!--I had to sample one) great after I fried them. When I added them to the chicken broth (ingredients list says broth, recipe said stock), everything went downhill. They all lost their shape and firm texture, and turned into a pot of mush. I couldn't salvage them; the damage was done. They tasted fine, but most of them tore when removing them from the pan. I'm glad I wasn't cooking these for a dinner party.

I'd recommend skipping the chicken stock bath, unless you want a gooey mass of slimy wonton skins and sweet potato filling. Oh, and probably add some garlic too. We found soy sauce and sweet chili sauce made a good dipping sauce.
 
susan G.
susan G. April 4, 2011
This sounds excellent, with our without the wrap.