With few ingredients left in the pantry, these purple sweet potato & cabbage dumplings are more than a treat. Works with any sweet potato and any cabbage...but is always perfectly delicious. I'm talking sweet, savory, salty, and optionally spicy perfection. Are you in?
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 tablespoon 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 tablespoon 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.
These dumplings freeze VERY well. Freeze them on a baking sheet, then transfer them to a sealed container like a resealable bag. Steam frozen dumplings for 8 minutes instead of 6.