Chorizo and Sweet Potato Dumplings with Peach Thai Chili Sauce Popular Recipes

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Chorizo and Sweet Potato Dumplings with Peach Thai Chili Sauce

"This is the first recipe I made up all on my own with inspiration from a sweet potato dumpling appetizer I had at a nearby restaurant."

Ingredients :

• Dumplings:
• 2 sweet potatoes, peeled
• 1 pound chorizo sausage
• 1/2 cup grated Cheddar cheese (optional)
• 2 tablespoons chopped fresh cilantro
• 1 (16 ounce) package wonton wrappers
• Sauce:
• 1 cup peach jam
• 1 cup sweet Thai chili sauce
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons vegetable oil, or as needed

Instructions :

Prep : 40M	Cook : 10M	Ready in : 1H25M

• 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.
• 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.
• Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
• 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.
• 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.
• Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
• 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.

Notes :

• Use any cheese you like.
• Nutrition data for this recipe includes the full amount of dipping sauce. The actual amount of sauce consumed will vary.

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