Sweet Potato Dumplings With Peach Thai Chili Sauce Dipping Included

These sweet potato dumplings are a game-changer! Soft, fluffy, and infused with warm spices, they’re the perfect companion to the sweet and tangy Peach Thai Chili Sauce. A unique fusion of flavors and textures, this sweet and savory treat is sure to delight your taste buds and leave you craving for more.

Ingredients

• 2 large sweet potatoes, peeled and chopped into 1-inch cubes
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• Peach Thai Chili Sauce:
• 2 ripe peaches, diced
• 1/2 cup Thai red chili peppers, seeded and chopped
• 1/4 cup fish sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• Salt and pepper to taste

Instructions

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, combine the chopped sweet potatoes, flour, cornstarch, sugar, salt, black pepper, cinnamon, nutmeg, and ginger.

Toss until the sweet potatoes are evenly coated. In a separate bowl, whisk together the melted butter, eggs, and a pinch of salt.

Add the wet ingredients to the dry ingredients and mix until a dough forms.

Divide the dough into 10 equal pieces and shape each into a ball. Flatten each ball slightly into a disk shape.

Place the sweet potato dumplings on the prepared baking sheet, leaving about 1 inch of space between each dumpling.

Bake for 20-25 minutes, or until the dumplings are lightly browned on the bottom. While the dumplings are baking, prepare the Peach Thai Chili Sauce.

In a blender or food processor, combine the diced peaches, Thai red chili peppers, fish sauce, honey, rice vinegar, vegetable oil, garlic, and grated ginger.

Blend until smooth. Season with salt and pepper to taste.

Once the dumplings are done, remove them from the oven and let them cool for a few minutes.

Serve warm with the Peach Thai Chili Sauce for dipping.

Notes

Sweet potatoes can be cooked and mashed ahead of time if you prefer a softer dumpling.

Just be sure to let them cool completely before mixing with the dry ingredients.

For an extra crispy bottom, bake the dumplings for an additional 2-3 minutes.

Keep an eye on them to avoid burning.

If using a blender to make the Peach Thai Chili Sauce, be careful not to over-blend, as it can become too smooth and lose its texture.

You can make the Peach Thai Chili Sauce ahead of time and store it in an airtight container in the fridge for up to 5 days.

Give it a good stir before serving.

If you can’t find ripe peaches, you can substitute with other fruits like pineapple or mango.

Just be sure to adjust the amount of honey to balance the flavor.

Leftover dumplings can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Simply reheat in the oven or microwave until warmed through.

Nutrional Value

• Calories: 240
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Sodium: 200mg
• Total Carbohydrates: 37g
• Dietary Fiber: 4g
• Sugars: 18g
• Protein: 2g