Easy Sweet Potato and Kimchi Dumplings

Wonton wrappers save time and effort in these flavor-packed sweet potato and kimchi dumplings deemed AMAZING in our house!

Some foods just spell out TLC. Homebaked cookies, French Toast, and pretty much any soup slot into that broad-ranging category easily. For me, there’s just something about dumplings, and I mean any kind of dumplings. From the soft, fluffy dumplings that billow up in broth to the many variations of fastidiously wrapped potstickers, dumplings are cozily nostalgic and special. They can make winsome, toothsome appetizers or complete a meal.

These wonton-wrapped dumplings may be a little fiddly to prepare, but they’re definitely easy! The simple tasty filling is comprised of just four ingredients: baked sweet potato, prepared kimchi (I LOVE Cleveland’s mild flavor for this recipe), a little splash of low-sodium tamari, and a tablespoon of minced or grated ginger. Serve topped with sliced green onions and a sprinkling of sesame seeds. Dip in the tangy umami sauce provided here, or take a shortcut and go with a little tamari and sriracha. Whatever you choose, I think you’ll find the response rewarding.

I’ve been making a conscious effort to be a little more playful lately. My natural disposition —at least around other people—has always tended to be on the Pollyanna side. (Internally, there’s been plenty of melancholy, self-flagellating dialogue to work through over the years, but isn’t that just the way journeys go?) Lately, however, I haven’t been doing the best job of handling the heaviness of the world, and I’ve felt a steady shift toward cynicism that I don’t like. And when a friend shared the tear-jerking moving gem of a song, Way Back When by Drew Holcomb and The Neighbors, with me, I decided while bawling my eyes out that I owe it to myself and everyone I love to re-center a little better. Laugh more, enjoy the fun in the both the everyday and in challenges.

“Finding the fun” for me can be building with Lego or playing with dogs (definitely playing with our dogs), but I’ve been taking equal delight and satisfaction in offbeat little challenges. For instance, this summer I finally taught myself to flip turn in the pool; after decades of swimming, it was just getting embarrassing not knowing how. Also, I made dumplings with wonton wrappers, because why should making such darling little packets be a whole ordeal? I used Nasoya square wrappers and folded into triangles, pinching the edges to seal and folding the corners over the middle like a beckoning open envelope.

What really “sealed” the fate of these dumplings, I have to admit, is a simple pan fry. I LOVE steamed dumplings, and you can certainly try to steam these, but for this particular recipe I think a pan frying yields a better texture. I used a light coating of avocado cooking spray—it doesn’t take much and amps up the taste. “AMAAAAZING” was F’s reaction, high praise coming from a new middle schooler. THAT was enough to buoy my sense of fun and sparkle for days.

Easy Vegan Sweet Potato and Kimchi Dumplings

Easy Vegan Sweet Potato and Kimchi Dumplings
Yield: 30
Author:

Wonton wrappers save time and effort in these flavor-packed sweet potato and kimchi dumplings deemed AMAZING in our house!

Ingredients

For the dumplings
  • 1 large baked sweet potato
  • 1 Cup kimchi, chopped
  • 2 T low sodium tamari sauce
  • 1 Tablespoon minced ginger
  • Wonton wrappers (about 30)
For the dipping sauce
  • ¼ Cup low-sodium tamari sauce
  • ¼ Cup rice vinegar
  • 1 scallion, sliced
  • 1 garlic clove, minced
  • ½ Teaspoon minced ginger
  • ¼ Teaspoon toasted sesame oil (optional)

Instructions

  1. If making the dipping sauce, combine all ingredients in a small bowl, fork whisking, and set aside. (You can also just go with a little tamari sauce and/or sriracha.)
  2. Prepare the filling: add the baked sweet potato "meat", kimchi, minced ginger, and tamari sauce to a bowl and stir to evenly combine.
  3. Wrap your dumplings: working in batches, add filling to the center of the wrapper or just slightly offset. Fold the wrapper over, wetting the edges and pinching to seal. For round wrappers, make a half moon shape. For square, make a triangle, then pinch the corners over the center like an envelope.
  4. Pan fry: Lightly coat a skillet with cooking spray (I use avocado). Lightly pan fry until the bottoms are golden brown, about 2 minutes. You can leave as is, removing from the pan, or flip and let warm on the other side briefly, about 30 seconds.
  5. Serve topped with thinly sliced spring onions and a sprinkle of sesame seeds if desired. Enjoy!

Nutrition Facts

Calories

13

Fat

0 g

Sat. Fat

0 g

Carbs

3 g

Fiber

0 g

Net carbs

2 g

Sugar

1 g

Protein

1 g

Sodium

201 mg

Cholesterol

0 mg



Salads & Sides, Light BitesWendy McMillanfeaturedComment