These purple sweet potato & cabbage dumplings are the perfect way to use up any leftovers in the pantry. It works with any sweet potato and any type of cabbage. Whatever you use, it’s always seriously delicious. I’m talking sweet, savory, salty, and optionally spicy perfection.
I always keep wonton wrappers in my freezer and it always pays off. When I have just a few things left in the pantry, I know wontons are on the menu that week. Just defrost in the refrigerator overnight. If you forget to defrost them overnight, they also defrost at room temperature for 30-40 minutes.
I love to make extra dumplings and freeze them. Freeze them on a baking sheet or cutting board and transfer them to a zipper bag. The only difference is to add two minutes to the cooking time. Pretty simple, huh?
⭐️ Tips for the Best Results
For the smoothest textured potato following, Use a food mill to mash the potatoes. It yields a smoother filling, but mashing them other ways works just fine.
Don’t let the dumpling folding intimidate you. If you don’t want to pleat the dumplings, just fold them in half and press together the edges. Use a touch of water around the edges of the wonton wrapper to help with the seal.
Do not buy spring roll wrappers. Buy wonton, gyoza, or dumpling wrappers. I prefer the round dumpling wrappers because I still haven’t figured out how to fold the square ones, but the square ones taste the same.
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More Perfect Dumpling Recipes
I can never have enough dumplings. Mix it up with these diverse dumpling fillings.
Purple Sweet Potato & Cabbage Dumplings
Print Recipe SaveIngredients
- 2 lbs purple sweet potatoes or regular sweet potatoes
- 3 cups napa cabbage finely diced
- 3 tbsp avocado oil or other flavorless oil
- 1 bunch scallions thinly sliced, whites and greens separated
- 4 cloves garlic minced
- 1 tsp pepper I use a white/black pepper mix
- 2 tsp avocado oil or other flavorless oil
- 3 tbsp Shaoxing wine Sherry wine, or Marsala wine
- 2 tbsp coconut aminos or soy sauce
- 1 package wonton wrappers round or square
Dipping Sauce
- ½ cup rice wine vinegar
- 3 tbsp coconut aminos or soy sauce
- 1 tbsp fresh ginger grated
- chili oil serve on the side
Instructions
- Peel your potatoes. Cut them into 2 inch chunks. Add them to a pot. Cover with water. Bring to boil. Lower to simmer. Cook until tender when pierced with a fork, 5-8 minutes. Drain. Mash well. Set aside.
- Heat 3 tbsp of flavorless oil in your large pan over medium to medium-high heat.
- Add your, scallion whites, garlic, and cabbage. Cook until the onion whites start to get translucent and the cabbage is tender, 5-8 minutes..
- Transfer your pan contents to a bowl with the mashed potatoes. Add your scallion greens, pepper, olive oil, wine, and soy sauce. Mix well.
- Fill each wonton wrapper with 1 tbsp of filling. Pleat or fold as you please. If you’re having trouble getting the wrappers to stick to themselves, you can use water a touch of water around the edges of the wonton wrapper.
- Steam for 6 minutes until the wonton wrapper is cooked.
- Dipping sauce: Mix the ingredients together in a bowl.