Squash and Sweet Potato Dumplings

Add gravy or ginger shoyu dipping sauce. Dumpling wrappers can be purchased at Asian markets.

Serves: 10Hands-on: 25 minutesTotal: 45 minutesDifficulty: Medium

Serves: 10


  • 1 3⁄4 lbs. sweet potatoes, peeled
  • 1 3⁄4 lbs. butternut squash, peeled
  • 1 1⁄2 cups water
  • 1 tsp. sweet white miso
  • 2 tsp. lime juice
  • 50 round dumpling wrappers
  • 1⁄4 cup safflower oil


  • Chop sweet potatoes and squash into small cubes. Place sweet potatoes, squash, and water in a saucepan, and bring to a boil. Steam until vegetables are soft, about 15 to 20 minutes. Mash vegetables thoroughly with a masher or pass them through a food mill into a large bowl. Season with sweet white miso and lime juice.
  • Place stack of wrappers on a plate and cover with a damp cloth to prevent them from drying out. Place a wrapper in the palm of one hand. Add 1 teaspoon of filling in center of wrapper. With a fingertip, dab one half of wrapper with a little water. Fold over other edge of wrapper and seal sides closed. Make 3 or 4 pleats along sealed edge. Place dumpling in a bowl and cover with a damp cloth. Repeat until filling is used up.
  • To cook dumplings, heat oil in a skillet. Pan fry dumplings until browned on each side, about 5 minutes.