Although this is a multiple-step recipe, the results are deliciously worth it. Make extra dumplings and freeze. The yield will vary depending on the size of your sweet potatoes and how much filling you pack into each dumpling.
SWEET POTATO PUREE
3 medium sweet potatoes
SWEET POTATO DUMPLING DOUGH
2 cups all-purpose flour
Hot water
SESAME OIL GREMOLATA
1½ bunches of parsley
2 bunches of cilantro
1 bunch of mint
3 tablespoons minced garlic
¼ cup sesame oil
Zest of one whole lemon
Salt to taste
GREEN CHILE SOY GLAZE
1½ cups soy sauce
½ cup unseasoned rice vinegar
1 cup New Mexico green chile, roasted, peeled, seeded, and chopped
2 tablespoons minced ginger
¼ cup sesame oil
SWEET POTATO SAUCE
1 cup sweet potato puree
4 tablespoons butter
4 tablespoons brown sugar
Salt
GARNISHES
Sumac
Edible flowers
DUMPLINGS
1 pound ground lamb (Liu Liu Liu uses Shepherd’s Lamb, from Chama, organiclamb.com)
1 tablespoon garlic powder
1½ teaspoons harissa
1 tablespoon Sichuan red chile flakes
1½ teaspoons ground cumin
1 tablespoon cumin seeds
3 tablespoons Shaoxing wine
1½ tablespoons soy sauce
1 tablespoon canola oil
1 tablespoon minced garlic
5 green onions, tops and roots removed, finely chopped
1 egg, whisked
Serves 6
INSTRUCTIONS
SWEET POTATO PUREE
- Peel potatoes and cut into cubes. Place in a large soup pot, cover with water, and boil until soft, 25–30 minutes. Drain, saving some of the cooking liquid.
- Whir cooked potatoes in a blender along with ¼ cup of cooking liquid until smooth. Set aside; this will be used for the dough, the filling, the sauce, and a smear.
SWEET POTATO DUMPLING DOUGH
- Place flour in a medium mixing bowl. Add ⅓ cup of sweet potato puree and ½ cup hot water. Mix with a spoon to form a dough.
- Knead the dough on a floured surface until it forms a cohesive ball, adding more flour if necessary. Cover and allow to rest for 20 minutes.
- On a lightly floured surface, roll the dough to ⅛ inch thick. Use a circular 4-inch-diameter mold to cut and portion dumpling wrappers. This should make approximately 24 wrappers. Cover and chill circles of dough.
SESAME OIL GREMOLATA
- Chop all ingredients together. (Whirring in a food processor works well.) Set aside.
GREEN CHILE SOY GLAZE
- Blend all ingredients until smooth. Set aside.
SWEET POTATO SAUCE
- In a small saucepan, mix the ingredients over medium heat. Stir and cook until thick. Keep warm.
DUMPLINGS
- In a large mixing bowl, combine all ingredients and mix gently.
- Take 1 circle of the sweet potato dough and lightly stretch the edges, like a pizza dough. Smear ¼ teaspoon of sweet potato puree onto its center and top with 1½ teaspoons of lamb mixture. Try to push the lamb down so it’s flat in the center to make it easier to wrap.
- Dab a bit of water around the edges; it will act as glue. Use both thumbs and index fingers to form the dumpling into a triangle, pushing each side to meet in the center. Seal them with a pinch. (YouTube videos are helpful for a demonstration.)
- In a bamboo steamer over boiling water, place dumplings in one layer and steam for 10 minutes.
- Place ¼ cup of the sweet potato sauce in the center of each warmed dinner plate. Divide dumplings among the plates and brush with a scant amount of the green chile soy glaze.
- Sprinkle sesame oil gremolata over the top and garnish with sumac and edible flowers.