You know when during an interview sometimes the question arises about qualities about yourself that are less than great?

Mine is always that I go, and go, and go some more.  I keep going without stopping until I get sick.  I mean, I still sleep and eat but I barely take time to relax and then after about three days, I crash.  I wake up feeling like complete and utter junk.

That day is today.  I pushed so hard to get through exams and then I hit the ground running this week to get all the work I’ve neglected.  On top of this, attempting to figure out what I am going to do once school ends in three weeks has also kept me busy.  Mother nature is also not helping between the cold and rain.

So I stayed home today.

 

Even though I may feel like junk, I wanted to look and see what post I’d missed or forgot about.  These little potstickers were forgotten.  I made them a few weeks ago, uploaded the photos, and then forgot all about them.  Until this morning.

When I saw the recipe from Todd and Diane over at White on Rice Couple about Pea Potstickers. The little dumplings were absolutely adorable and looked divine.  The only problem: it was still cold and no signs of spring when I saw these.  I knew I wanted to adapted these to what I had on hand and what do I always seem to have on hand? Sweet Potatoes!

I’m starting to get a feeling that I should rename the blog “naturally sweet potatoes” considering the amount of recipes of times I’ve made sweet potato dishes recently!

Baked Sweet Potato Potstickers
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen pieces
 
Ingredients
  • 1 large sweet potato peeled and cubed
  • ½ medium onion cubed
  • ½ tablespoon olive oil
  • sea salt and pepper
  • ⅓ cup ricotta cheese
  • ¼ cup parmesan cheese
  • 1 tablespoon fresh rosemary
  • 1½ dozens wonton wrappers
  • water for sealing the wrappers
  • sunflower oil to brush the potstickers
Instructions
  1. Preheat the oven to 400˚. Toss the sweet potatoes and onion- spread mixture on a parchment covered baking tray. Bake for 25-35 minutes until sweet potatoes are tender. Remove from oven and let cool slightly.
  2. Combine Sweet potato mixture, salt, pepper, rosemary, ricotta, and Parmesan cheese in a food processor. Pulse until the mixture comes together and looks somewhat smooth (there can still be some lumps in the potatoes.) Set up a work station with filling, wrappers, water bowl, and a sheet tray.
  3. Preheat your oven to 350˚ (or you can leave it on from before and just drop the temperature.)
  4. Place about a tablespoon of filling in the middle of the wonton wrapper. Wet edges and crimp. Place on a baking tray and repeat with remaining filling.
  5. Brush each potsticker with oil and bake for 15-20 minutes until the potstickers are golden brown. I simply served them with soy sauce and sesame oil but I’m sure there are some great dips that would go great with these.

 

Inspired by the Sweet Pea Pot Stickers Recipe over at White on Rice, Pump Pea Dumplings from 101 Cookbooks, and dumpling help (great instructions on pleating) from Steamy Kitchen.

 

 

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