Purple Sweet Potato Dumplings

1. Add flour, sweet potato powder, and salt in a mixing bowl. Mix well and create a well in the center, then pour in the warm water.

2. Use a spatula or chopsticks to mix the flour and water until the dough comes together, then knead with hands for several minutes. If the dough is dry, add a splash of warm water.

3. Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rest for 15 minutes.

4. Knead the dough a few more times, return it to the bowl, cover with a towel, and let it rest for another 15 minutes.

5. Divide the dough into 35 pieces and roll each piece out into wrappers.

6. Place the filling in the wrappers and seal the dumplings. Pleat the sides depending on your desired folding technique.

7. Place dumplings in a steamer lined with parchment paper and steam for 7-8 minutes or until the wrapper is shiny and chewy.

8. Enjoy while hot with the sweet soy sauce.

Filling mixture

1. Rehydrate the dried shiitake mushrooms in warm water until soft, then mince them along with the cabbage, sweet potato, and carrots. Mash the tofu, chop the red onion, and mince the garlic. In a skillet, heat the oil over medium heat, sauté the onion and garlic until fragrant, add the other vegetables and mushrooms, cook until softened, then stir in the mashed tofu, salt, and cornstarch to combine the mixture.

Sauce mixing

1. Add sugar, soy sauce, water, sesame oil, sesame seeds, and optional chili oil to a bowl. Adjust seasoning based on desired taste.