Baked Purple Yam + Sweet Potato Dumplings with Peanut Sauce

Get a double dose of potatoes plus your daily greens in these baked dumplings that pair perfectly with a sweet-and-spicy dipping sauce.

Remember a while back when me & Joanne got together for Dumplingpalooza?

Well, we didn't fry all.of.the.things.

Just most.of.the.things.

These beauties, however, we baked. And we loaded them with good stuff - purple yams, Oriental sweet potatoes and choy sum from the local Asian market, plus garlic, ginger and shallots for extra oomph.

Then we piled this beautifully vibrant purple mixture into dumpling wrappers, brushed the tops with a little oil and baked them till golden.

The dipping sauce is what takes these dumplings over the top. They need that sweet heat to compliment the starchy filling.

Plus, who doesn't want to dip everything in peanut sauce?!

During Dumplingpalooza, we also took a stab at making our own dumpling wrappers. They weren't too difficult to make, and they tasted great. They weren't quite as pretty as the store-bought ones, but they were totally delicious. We used this recipe from Maangchi.

If you have any extra filling, I highly recommend heating it up and putting a fried egg on top. Great for breakfast, lunch, dinner OR a snack.

Deeeeelicious!

If you want another take on these, head over to Joanne's blog to see what she thought of these delicious dumplings!

📖 Recipe

Baked Purple Yam + Sweet Potato Dumplings with Peanut Sauce

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• Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (with Eats Well With Others)
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 2-4 dozen dumplings 1x
• Category: Main Dish
• Method: Stovetop/Oven
• Cuisine: Asian

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Description

Get a double dose of potatoes plus your daily greens in these baked dumplings that pair perfectly with a sweet-and-spicy dipping sauce.

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Ingredients

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• 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
• 1 tablespoon peanut oil, plus a little extra for 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Brush each dumpling with a little extra peanut oil, and bake until golden brown, about 15-20 minutes.
5. 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.

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Notes

An Eats Well With Others + Big Flavors from a Tiny Kitchen Collaboration

Nutrition

• Serving Size: 3-4 dumplings
• Calories: 593
• Sugar: 8.5 g
• Sodium: 915.9 mg
• Fat: 33.9 g
• Saturated Fat: 14.9 g
• Carbohydrates: 63.1 g
• Fiber: 7.5 g
• Protein: 15.1 g
• Cholesterol: 2.9 mg

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