Best Peach Potato Dumplings Recipes

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CHORIZO AND SWEET POTATO DUMPLINGS WITH PEACH THAI CHILI SAUCE



Chorizo and Sweet Potato Dumplings with Peach Thai Chili Sauce image

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.

Provided by Brittany Stephens

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h25m

Yield 10

Number Of Ingredients 9

2 sweet potatoes, peeled
1 pound chorizo sausage
½ cup grated Cheddar cheese
2 tablespoons chopped fresh cilantro
1 (16 ounce) package wonton wrappers
1 cup peach jam
1 cup sweet Thai chili sauce
2 tablespoons chopped fresh cilantro
2 teaspoons vegetable oil, or as needed

Steps:

  • 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.

Nutrition Facts : Calories 541.4 calories, Carbohydrate 70.7 g, Cholesterol 49.9 mg, Fat 21 g, Fiber 3.2 g, Protein 17.6 g, SaturatedFat 8 g, Sodium 1153.2 mg, Sugar 30.7 g

PEACH POTATO DUMPLINGS



Peach Potato Dumplings image

This is a really refreshing dumpling. We would have them as a summer meal. The could be a desert. This is something my grand mother used to make us. Found this recipe on another site (by bettiann) altered little to the way we used to make them.

Provided by Marlitt

Categories     Lunch/Snacks

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 7

8 potatoes, peeled and cubed
1 egg
5 cups all-purpose flour
10 firm ripe peaches
1 cup brown sugar
1/2 cup butter, melted
1 cup heavy cream

Steps:

  • Cook potatoes over medium heat until tender.
  • Drain, then put through ricer or mash.
  • Place the riced potatoes onto a large clean work surface.
  • Crack the egg over the top.
  • Start to gradually add the flour and work in by hand making a nice stiff dough.
  • You may not need all the flour or may need to add a little more it takes a while to work flour inches.
  • Let the dough rest for a minute before rolling.
  • Take half the dough and roll the dough out to 1/4 inch thickness on a lightly floured surface.
  • Cut the dough into 8x8 inch squares- larger or smaller depending on the size of your peaches.
  • Repeat the same with the other half of dough.
  • Wrap each peach in a square of dough.
  • Make sure all the seams are sealed by pinching them.
  • Bring a large pot of water to a boil.
  • Place the peach dumplings into the water 3 to 4 peaches per pot.
  • Boil for 20 minutes, stir after 10 for even cooking.
  • Remove from water using tongs or a large slotted spoon.
  • Melt butter and brown sugar.
  • To serve, place a peach dumpling onto a plate, and cut it up.
  • Remove the pit, and sprinkle with melted butter, sugar and pour on some cream.
  • Enjoy.
  • Note: These can be frozen whole.
  • To reheat cut up remove the pit saute in butter.
  • Taste even better than the first time.

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