- 1 package wonton wrappers
- 1 cup mashed sweet potato
- 1 cup baked sliced apple
- 1/2 teaspoon cinnamon
- 1/2 cup water
- 3/4 cup orange juice
- 3/4 cup sugar
- 16 ounces fresh or frozen cranberries
- 3 tablespoons fresh grated ginger
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In a small bowl, mix together the mashed sweet potato, baked apples and cinnamon. Mash together until well combined.
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Spoon about 1 tablespoon of filling into the center of a wrapper.
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Use your finger to wet the edges of the wrapper with water.
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Fold wrapper in half to create a little pocket and pinch the edge of the wrappers together. Working from one side to the other, pleat the wrapper with small, accordion folds until the dumpling is sealed. Pinch the pleats together to ensure they stay closed.
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Place on a parchment lined tray and cover with a wet paper towel. The parchment reduces sticking and the paper towel prevents them from drying out while you’re wrapping more dumplings.
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Repeat with remaining wrappers and apple sweet potato filling.
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Heat a nonstick pan over medium high heat. Add 2 tablespoons of peanut or sunflower oil. Place dumplings in the pan and let fry about 3 to 4 minutes.
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Pour a few tablespoons of water into the pan until the bottom is just covered, exact amount will depend on the size of your pan. Cover with lid and reduce heat to low. Let the dumplings steam for 4 to 5 minutes, until the water has evaporated.
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Remove cover, increase heat to medium, and let fry another 1 to 2 minutes until dumplings are golden and crisp.
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Repeat with remaining dumplings, frying in batches.
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Combine water, orange juice and sugar in a heavy bottomed sauce pan over medium heat. Stir gently until sugar is dissolved.
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Add cranberries and ginger and reduce heat to low. Let sit until cranberries soften and burst, stirring occasionally.
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Remove from heat and serve with dumplings.
Cranberry sauce adapted from Epicurious
Seasoned Secret
I use round potsticker wrappers for these sweet potato dumplings but you can use square ones as well. Keep the unused wrappers covered with a wet paper towel and remove one wrapper at a time. Have a little dish of water (about 1/4 cup) on the side to help seal the wrappers.
This recipe for cranberry sauce is adapted from Epicurious. The full recipe makes more than you’ll need for dipping the potstickers so I encourage you to use leftover cranberry sauce.
Vegan
While you may have made the sweet potato and apple filling vegan, premade commercial wrappers often use egg or egg whites. You can make you own wrappers with flour and water While the filling of these ginger cabbage dumplings is vegan, the wrappers I used were not. Most commercially available dumpling wrappers contain egg and/or egg whites. Substitute rice paper wrappers or make your own with flour and water.
Gluten-Free
Purchase gluten free wrappers or rice paper wrappers to keep this recipe gluten free. Or try the wrapper recipe from The Gluten-Free Asian Kitchen.
Check the Fridge
Cooked pear or butternut squash would go nicely with these apple and sweet potato dumplings.
From Scratch
I alternate between making the dumpling dough using this recipe from The Woks of Life and using store bought wrappers because they’re easy and fast. Homemade dough is thicker than premade wrappers which adds to their deliciousness. But premade wrappers speed up the lengthy process. Remember to let the dough rest 1 to 2 hours before rolling out and wrapping. The store bought wrappers are ready to go which is very convenient. Plus, they freeze well if you don’t use the whole package.