Fried Sweet Potato Turkey Dumplings

Fried Sweet Potato Turkey Dumplings

Kathy Fang

For Thanksgiving, serve these dumplings as an appetizer or side dish. They are fun to make with family and complement fall flavors. 

Click here for 15 Asian-Inspired Thanksgiving Recipes

5
Servings
356
Calories Per Serving
Deliver Ingredients

Ingredients

  • large sweet potatoes (yellow or orange)
  • 2  Teaspoons  curry powder
  • 1/4  Cup  chopped green onions
  • 1  Tablespoon  minced garlic
  • 1/4  Cup  minced red onions
  • 2  Tablespoons  soy sauce
  • 1  Teaspoon  sugar
  • 1  Cup  turkey sausage out of the casing
  • pack of dumpling skin
  • 5  Cups  canola oil or vegetable oil

Directions

Peel the sweet potatoes and cut into quarters. Place into a large pot of water and bring to a boil. Bring the heat to medium and let it cook until soft. Remove and drain liquid. Mash the boiled sweet potatoes and set aside in a large mixing bowl. In a nonstick pan, heat oil and add curry powder, onions, garlic, and green onions.  

Stir until mixture is combined. Once mixture fragrant, add turkey sausage until sautéed. Break down the sausage into small pieces. Add sausage into mashed sweet potato and mix with the remaining ingredients. Taste and season with more salt, sugar or chile oil based on personal preference. 

Place a teaspoon of filling in the center of the dumpling skin. Dab water on the edges and fold over to form a half-circle and seal. Place the flat, straight edge of the dumpling toward you and the round part of the skin away from you. 

Dab water on the right corner of the skin and pull the left side of the skin over the right side and seal down. The final dumpling should resemble a tortellini. 

Fill a medium-sized pot halfway with vegetable oil or canola oil and heat on high. (Filling the pot halfway allows the dumpling to float to the top without touching the bottom of the when they are done.) Once hot, turn down head to medium and gently place the dumplings into the pot.

Let the dumpling slowly fry until it floats. 

Turn heat back to high and fry the dumpling until golden and crisp. Drain on paper towel and serve! 

Nutritional Facts

Total Fat
10g
14%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
23mg
8%
Carbohydrate, by difference
54g
42%
Protein
14g
30%
Vitamin A, RAE
21µg
3%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
66mg
7%
Choline, total
39mg
9%
Fiber, total dietary
5g
20%
Folate, total
150µg
38%
Iron, Fe
3mg
17%
Magnesium, Mg
45mg
14%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
179mg
26%
Selenium, Se
28µg
51%
Sodium, Na
1365mg
91%
Thiamin
1mg
91%
Water
180g
7%
Zinc, Zn
2mg
25%

Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.