Cranberry sauce adapted from Epicurious
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.
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.
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.
Cooked pear or butternut squash would go nicely with these apple and sweet potato dumplings.
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.