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|
|2 tbsp||low sodium soy sauce|
|1/2 tsp||Worcestershire sauce|
|dash of citrus juice||(optional)|