1/2 Cup Sweet Potato Puree* (option to use canned puree)
1/2 Cup Water
Sweet Potato Puree:
4 Large Peeled Sweet Potatoes
1/2 Gallon of Water
Dumpling Filling:
8 oz Ground Chicken
1/4 Cup Chopped Ginger
1/4 Cup Sliced Scallions
2 Tbsp Black Garlic Puree
1 Cup Shiitakes
1 Cup Pickled Sweet Potato
4 Cups Shredded Napa Cabbage
2 Tbsp Rice Vinegar
2 Tbsp Soy Sauce
1/2 Cup Sweet Potato Puree
1/4 Avocado Oil
Directions
Instructions for Sweet Potato Puree: Boil peeled sweet potatoes in water until tender remove from water and blend in food processor until smooth.
Instructions for Dough:
Add flour into large bowl.
Bring sweet potato puree and water to a boil.
Add to flour and mix.
Kneed about 3 tablespoons of dough into a very smooth small ball for 12-15 min.
Place dough balls on a parchment lined baking sheet and let sit for 20 min.
Instructions for Filling: In a sauté pan, add oil and when super hot, add ginger, black garlic puree, scallions, and sauté until aromatic.
Add chicken and cook until caramelized.
Add remaining ingredients and cook until liquid is gone.
Remove from stove and cool.
Assembling the Dumplings: Press dumpling dough ball flat, allowing a place for filling.
Place a tablespoon of filling into flattened dough. (you can add more but make sure the dumpling can still be pinched closed)
Fold the dumpling in half and press the top closed.
Then, use your thumb and index finger to fold a pleat into one side of the dumpling, and then fold an inverse pleat on the other side, pressing it firmly to seal it.
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