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Sweet Potato Pot Stickers

 Sweet Potato Pot Stickers
I added a Southern twist to pot stickers. The ginger-flavored sweet potatoes are a surprising filling, but are oh so savory and delicious.—Mary Marlowe Leverette, Columbia, South Carolina
24 ServingsPrep: 20 min. Cook: 20 min.


  • 1-1/2 cups finely grated peeled sweet potatoes
  • 1 medium onion, finely chopped
  • 1 cup finely shredded cabbage
  • 1 tablespoon sesame oil
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons grated fresh gingerroot
  • 1 teaspoon pepper
  • 24 pot sticker or gyoza wrappers
  • 2 tablespoons canola oil, divided
  • 1 cup chicken broth, divided
  • Additional reduced-sodium soy sauce, optional


  • In a small bowl, combine the first seven ingredients. Place 1
  • teaspoon of filling in the center of one wrapper. (Until ready to
  • use, keep remaining wrappers covered with a damp paper towel to
  • prevent them from drying out.)
  • Moisten entire edge with water. Fold wrapper over filling to form a
  • semicircle. Press edges firmly to seal, pleating the front side to
  • form three to five folds. Holding sealed edges, stand each dumpling
  • on an even surface; press to flatten bottom. Curve ends to form a
  • crescent shape. Repeat with remaining wrappers and filling.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. In
  • batches, arrange pot stickers flat side down in pan; cook for 1-2

2 of 2

Sweet Potato Pot Stickers (continued)

Directions (continued)

  • minutes or until bottoms are lightly browned.
  • Add 1/2 cup broth; bring to a simmer. Cover and steam for 6-10
  • minutes or until broth is almost absorbed. Uncover; cook for 1
  • minute or until bottoms are crisp and broth is evaporated. Serve
  • with additional soy sauce if desired. Yield: 2 dozen.
Nutritional Facts: 1 pot sticker (calculated without additional reduced-sodium soy sauce) equals 52 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 127 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.