VEG UP!

A pair of party apps and a creamy, warming soup get the vegetarian treatment. Each recipe includes quick adjustments to feed the meat lovers and vegans in your life, too.

- CAITLYN DIIMIG, RD

Sweet Potato Dumplings with Peach-Thai Chili Sauce 

HANDS-ON 40 MIN
TOTAL 1 HR, 25 MIN
MAKES 48
SUBMITTED BY SARAH BREKKE
NEW RECIPE GO ONLINE TO RATE & REVIEW

1. Put sweet potatoes in a large pot. Cover with salted water; bring to a boil. Reduce heat to medium-low. Simmer, covered, until tender, about 20 minutes. Drain and coarsely mash. Let cool 10 to 15 minutes.

2. Meanwhile, heat 2 tsp. oil in a large skillet over medium-high heat. Cook apples, stirring frequently, until lightly browned and crisp-tender, about 5 minutes. Let cool. For dipping sauce, stir together peach jam, chili sauce, and 2 Tbsp. cilantro.

3. For filling, stir together mashed sweet potatoes, apples, cheddar, jalapeño, salt, and remaining 3 Tbsp. cilantro in a medium bowl. Line a baking sheet with parchment paper or waxed paper.

4. For each dumpling, spoon about 1 Tbsp. filling onto center of a wonton wrapper. (Cover remaining wrappers with a damp towel while you work.) Dampen edges of wrapper with water; fold wrapper diagonally over filling and pinch edges together to seal. Transfer dumpling to prepared baking sheet. Repeat with remaining wrappers and filling. (Cover filled dumplings with a damp towel.)