Chorizo And Sweet Potato Dumplings With Peach Thai Chili Sauce
- 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
- 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.
sweet potatoes, sausage, cheddar cheese, fresh cilantro, wonton wrappers, peach, sweet thai chili sauce, fresh cilantro, vegetable oil
Taken from www.allrecipes.com/recipe/268453/chorizo-and-sweet-potato-dumplings-with-peach-thai-chili-sauce/ (may not work)