Autumn Sweet Potato Dumplings with Miso Maple Dipping Sauce

Ingredients

• •2 medium sweet potatoes (about 1 pound), peeled and cubed
• •1 teaspoon olive oil
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon ground ginger
• •1/4 teaspoon nutmeg
• •1/4 teaspoon salt
• •1 tablespoon soy sauce
• •1 green onion, finely chopped
• •1 small clove garlic, minced
• •30 round dumpling wrappers
• •1/4 cup water (for sealing dumplings)
• •1 tablespoon sesame oil (for pan-frying)
• •2 tablespoons miso paste
• •2 tablespoons maple syrup
• •1 teaspoon rice vinegar
• •1 teaspoon sesame oil (for dipping sauce)
• •1 tablespoon water (for dipping sauce)

Instructions

1. 1

   Steam the sweet potatoes for 15-20 minutes until tender. Mash them in a bowl until smooth.

2. 2

   Add cinnamon, ground ginger, nutmeg, salt, soy sauce, green onion, and minced garlic. Mix until well combined.

3. 3

   Lay out the dumpling wrappers on a clean surface. Place 1 teaspoon of filling in the center of each wrapper.

4. 4

   Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half, pressing the edges to seal.

5. 5

   Heat 1 tablespoon of sesame oil in a large non-stick pan over medium heat.

6. 6

   Add the dumplings in a single layer and cook for 2-3 minutes until the bottoms are golden brown.

7. 7

   Pour 1/4 cup of water into the pan, cover immediately, and steam for 4-5 minutes until the water evaporates.

8. 8

   To make the dipping sauce, whisk together miso paste, maple syrup, rice vinegar, sesame oil, and water until smooth.

9. 9

   Serve the dumplings warm with the miso maple dipping sauce on the side.