I can not get over the crispy outside and the creamy filling on the inside. The sweetness of the sweet potato matches really well with the mild cheese and chive flavours, which can be described as tasting like a mild onion with a hint of garlic. So delicious. It is hard to just eat one. I find myself eating so many dumplings... or is it called a potsticker or pierogi? Or all of the above? Whatever you call it, it is so, so good.
The assembly is easy-peasy; although it takes a little bit of time if you are making them by yourself, it is definitely worth it. I got a little help from my husband so it went pretty quickly.
Now onto the recipe.
Bake the sweet potato at 400 degrees F until soft and cooked through.
Remove the skin from the sweet potato and measure out the filling ingredients.
Mix together the sweet potato, cream cheese, chives, salt, and pepper.
Make the dumplings by placing a tablespoon of sweet potato filling in the centre of the wrapper and sealing the dumpling with a little bit of water.
Pan fry and steam until all dumplings are cooked.
Sprinkle with chopped chives and serve with sour cream for dipping. Enjoy!
Sweet Potato Dumplings
Active time: 50 minutes Total time: 2 hours Servings: Makes 36 dumplings
- 2 cups cooked sweet potato
- ½ cup plain cream cheese, room temperature
- ¼ cup chives, chopped, plus more for garnish
- 1 ½ tsp salt
- 1 tsp pepper
- package of dumpling wrappers
- small bowl of water
- 6 tsp vegetable oil or canola oil, for frying
- Optional: sour cream for dipping
- Preheat oven to 400 degrees F. Place the sweet potato directly on the middle rack in the oven with a baking sheet on a separate rack below the sweet potato to catch any drippings. Bake for 50-70 minutes, until the sweet potato is tender and completely cooked through.
- Once the sweet potato is cooled slightly, remove the skin and place the sweet potato in a large bowl. Add cream cheese, chives, and salt and pepper and using an electric mixer, whisk until the ingredients are mixed together.
- Take a dumpling wrapper and lay it flat on a clean surface. Place a tablespoon of the sweet potato mixture in the centre of the wrapper. With your finger, dab water around the edge of one half of the wrapper, and then fold over to seal the wrapper. Repeat the process until all the sweet potato filling is gone, about 36 dumplings.
- On the stovetop, have a large frying pan and steamer ready as well as a large plate to place cooked dumplings on. On medium-high heat, add a teaspoon of vegetable oil to the frying pan, and place dumplings in the frying pan so that they are not touching (I could fit 6). Pan fry until golden brown on each side, around 1-2 minutes per side. Remove from the frying pan and place in the steamer for 1-2 minutes. Remove and place on the plate. Repeat process until all dumplings are cooked.
- Garnish with additional chopped chives. Serve warm with sour cream for dipping, if desired.
- I bought a sweet potato that weighed around 740 g (around 1 lb 10 oz) and it produced a little over 2 cups of cooked sweet potato. It really doesn’t matter the size of the sweet potato you get, you can always taste and adjust depending on your flavour preferences.
- Instead of using a steamer, you can use another frying pan with a lid. Add a little amount of water to the frying pan, place the dumplings on top and cover with the lid to form steam. You can also use just one frying pan as many people do (fry then add water and let it evaporate), but I find that it can splatter, since water and oil do not mix well together.
- If you are not cooking the dumplings right away, you can freeze the dumplings. Freeze the dumplings on a baking sheet before transferring to a freezer-proof container or freezer bags (squeeze out the air). Frozen dumplings can be cooked right away, just steam them first and then fry.