Sweet Potato Potstickers

If you’ve ever been to the Blue Bamboo Restaurant, then you know Chef Chan is quite famous for his culinary delights and book: “Hip Asian Comfort Food”.

I found this recipe in that cookbook and of course….revised to my liking with an extra Holiday Twist!

2 lbs sweet potato, baked and flesh scooped out  (I used 4 med size sweet potatoes)

1 tbsp organic butter

1 tsp nutmeg

1/2 tsp cloves

1/2 tsp cinnamon

1 small onion, sliced and sautéed

juice of 1/2 lemon

1 tbsp organic maple syrup

1 package of wonton wrappers (round or square)

1 egg, beaten

grape seed or canola oil for frying

I mashed all of the ingredients together, then scooped about 1 tsp of the mixture onto the wonton wrapper, sealed the edges with the egg using my fingers, then folded in a triangle.  Mine were hardly as pretty as pictured in the book in the beginning, (he used round wrappers and I had square), so I made them a bit more decorative by pressing a fork onto the edges.  It only takes about 2-3 min in the oil on med-high heat to cook a batch.  They were amazing.

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