Sweet Potato and Shiitake Mushroom Dumplings
Serves: 4 (about 20–24 dumplings)
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients
For the Filling:
- 1 medium sweet potato, peeled and diced
- 1 tbsp olive oil
- 1 cup shiitake mushrooms, finely chopped
- 2 green onions, finely sliced
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- ½ tsp five-spice powder (optional)
- Salt and black pepper, to taste
For the Dumplings:
- 20–24 round dumpling wrappers (use vegan-friendly ones or gluten-free if needed)
- Small bowl of water (for sealing the dumplings)
For Cooking:
- 1 tbsp vegetable oil (for pan-frying)
- ¼ cup water (for steaming)
For the Dipping Sauce:
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp chili flakes or sriracha (optional, for heat)
- 1 tsp honey or maple syrup
Instructions
Step 1: Prepare the Filling
- Boil the diced sweet potato in a pot of salted water until tender, about 10 minutes. Drain and mash until smooth, then set aside.
- Heat olive oil in a skillet over medium heat. Add the chopped shiitake mushrooms and cook for 4–5 minutes until softened and golden.
- Add the green onions, garlic, and ginger to the skillet. Cook for 1–2 minutes until fragrant.
- Stir in the mashed sweet potato, soy sauce, sesame oil, five-spice powder (if using), salt, and black pepper. Mix well and let the filling cool slightly.
Step 2: Assemble the Dumplings
- Place a dumpling wrapper on a clean surface. Add about 1 teaspoon of filling to the center of the wrapper.
- Wet the edges of the wrapper with a little water. Fold the wrapper in half to create a half-moon shape, pressing the edges together to seal. For a pleated look, fold and pinch the edges. Repeat with the remaining wrappers and filling.
Step 3: Cook the Dumplings
- Heat vegetable oil in a non-stick skillet over medium heat. Arrange the dumplings in a single layer and cook for 2–3 minutes, until the bottoms are golden and crispy.
- Add ¼ cup of water to the skillet, cover, and steam the dumplings for 5 minutes. Uncover and cook for another 1–2 minutes to evaporate any remaining water and crisp up the bottoms again.
Step 4: Make the Dipping Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili flakes (if using), and honey or maple syrup. Adjust seasoning to taste.
Step 5: Serve
- Arrange the cooked dumplings on a serving plate. Garnish with extra sliced green onions and sesame seeds if desired.
- Serve warm with the dipping sauce on the side.
Tips & Variations:
- Make it gluten-free: Use gluten-free wrappers and tamari instead of soy sauce.
- Add crunch: Toss in finely chopped water chestnuts or shredded carrots for texture.
- Freeze for later: Lay uncooked dumplings on a tray and freeze. Transfer to a bag once frozen; cook directly from frozen, adding an extra minute to the steaming time.
These Sweet Potato and Shiitake Mushroom Dumplings are bursting with flavor and make a fantastic dish for any occasion.
