Purple Sweet Potato Dumplings

Rehydrate dried shiitake mushrooms in hot water until soft, then mince

Drain the tofu of excess water and mash

Mince the cabbage, sweet potato, carrots, red onion, and garlic

Heat oil in a pan over medium heat. Add minced cabbage, sweet potato, carrots, red onion, and garlic. Cook with salt until softened and most liquid has evaporated, about 10-15 minutes. Let cool

Mix the cooked vegetables with the mashed tofu and cornstarch

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

Use a spatula or chopsticks to mix the flour and water. Once the dough starts to come together, use your hands to mix the bits of dough. Knead together for several minutes. If the dough is a bit dry, add a splash of warm water

Shape the dough into a ball. Place it in a bowl. Cover with a damp towel and let it rest for 15 minutes

Knead the dough a few more times. Return to the bowl then cover with a towel. Let rest for 15 more minutes

Divide the dough into 35 pieces and roll each piece into a wrapper

Place a portion of the filling in the center of each wrapper. Seal the dumplings by pleating the sides according to desired folding technique

Add sugar, soy sauce, water, sesame oil, and sesame seeds in a bowl. Adjust seasoning based on desired taste

Place dumplings in a steamer lined with parchment paper. Steam for 7-8 minutes or until the wrapper has turned darker purple, is shiny, and chewy

For folding technique video, swipe left on Instagram post or check blog post