For Thanksgiving, serve these dumplings as an appetizer or side dish. They are fun to make with family and complement fall flavors.
- 3 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
- 1 pack of dumpling skin
- 5 Cups canola oil or vegetable oil
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!