Chorizo And Sweet Potato Dumplings With Peach Thai Chili Sauce

1. 1

   Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.

2. 2

   Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.

3. 3

   Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.

4. 4

   Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.

5. 5

   Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.

6. 6

   Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.

7. 7

   To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.