Finger Food

Greatest party snack ever. 

After learning to fold a wonton wrapper into the vague semblance of a dumpling, I filled the little guys with a sweet and savory fall filling. They're healthy and quite easy to make, and they have a great look that says you didn't throw something together at the last minute (which, of course, you did).

A side note: these are my own recipe, adapted from a similar one for Shucked Pea Pot Stickers. Come springtime, you can swap out my sweet potato for fresh green peas and achieve a similar, if lighter and fresher, effect.

 

Sweet Potato Pot Stickers

1 package refrigerated wonton wrappers (Japanese groceries will carry these)

1 large sweet potato, backed until very tender

1 1/2 cups fresh ricotta cheese

3 medium red onions, caramelized until extremely soft

2 tsp fresh or dried thyme, chopped

salt and pepper to taste

In a blender or by hand, blend the flesh of the sweet potato with the caramelized onions and ricotta cheese. No need for the mixture to be smooth. Add thyme, salt and pepper to desired level of spice.

Hold one wonton wrapper in your palm and with the other hand, wet the edges with water. Drop about 1 tbs of the sweet potato mixture into the center of the wrapper -- don't overfill! Fold the wrapper over onto itself and seal, crimping the edges along the way. Here's a kind of annoying but helpful video that can help you get the hang of it.

Lay pot stickers on a cookie sheet or other flat, oven-friendly surface. Drizzle with olive oil and sprinkle with flaked sea salt. Bake for 15-20 minutes, or until the edges of the dumplings begin to brown.