Hugh and Rebecca's Sweet Potato Dumplings


Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

This week I was really glad I taught my son Hugh how to cook. He sent me an email saying that he and his girlfriend were trying to figure out what to make for dinner with only a sweet potato and a packet of won ton wrappers as their main ingredients. Both being excellent cooks, they realized that they had to make Chinese dumplings. They were pretty pleased with the results so Hugh said if I was looking for something with a winter ingredient, this might make an interesting post.

He just sent me the bare bones of what they did and I made a batch and they were so fantastic, I couldn't believe it. This recipe is totally thrown together, so substitute, add, or subtract to your heart's content. I took Hugh's advice and fried them, but if you don't want to use oil, just steam them. I made a dipping sauce of soy sauce, Worcestershire sauce a dash of Yuzu juice, which is similar to lemon.

I used one large sweet potato, and I've already made 20 dumplings. I think I have enough for at least another 15. Don't over fill the dumpling or else it will seep out or the dumpling with open up.


1 large sweet potato
1 tbsp peanut oil or vegetable oil
1 small onion, chopped finely
1 tbsp ginger, minced
1‑2  cloves of garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
2 tbsp soy sauce
1 tbsp Chinese black vinegar or Worcestershire sauce
1 package won ton wrappers
vegetable oil for frying
For Dip
2 tbsp low sodium soy sauce
1/2 tsp Worcestershire sauce
dash of citrus juice (optional)


  1. Peel and chop sweet potato and boil until soft. Mash and set aside.
  2. In a medium skillet heat oil and sautee onion until translucent, about 5 minutes. Add ginger and garlic and cook another minute or 2. Add spices and stir, then add soy sauce and vinegar.Add sweet potatoes and mix thoroughly.
  3. Take a small spoonful of filling and place it in the centre of a won ton wrapper. Dip your finger into a glass of tepid water and wet the edges of the wrapper. Fold the wrapper from corner to corner and pinch the edges to close. Repeat until the filling is finished.
  4. Heat the oil on high until it is shimmering in the pan. Add the won tons and allow them to cook until golden brown before turning them over, about 3 minutes. When they are cooked on both sides remove them from the pan with a slotted spoon and drain on paper towels.
  5. Mix dip ingredients in a small bowl and serve along side dumplings
This recipe appears in: Vegetable Side Dish
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