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

Ingredients

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