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Cross-section of purple yam dumplings on a platter.

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


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


  • 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


  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.


  • 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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