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!