Purple Yam Dumplings Recipe

Prepare yam

If using raw purple yam, peel, cube and steam or boil until very tender (15–20 minutes), then drain well and mash until smooth. If using pre-cooked ube, mash to 1.5 cups.

Heat a small skillet over medium heat and add 1 teaspoon neutral oil. Add minced garlic and shallot and sauté 1–2 minutes until fragrant and translucent.

Add ground pork to the skillet and cook, breaking up with a spoon, until no longer pink, about 4–5 minutes. Season with 1 tablespoon light soy sauce and 1/2 tablespoon fish sauce. Cook another 1–2 minutes until liquid mostly evaporates.

Transfer pork mixture to a bowl to cool slightly. Stir in the mashed purple yam, sesame oil, white pepper, and sliced green onion until thoroughly combined. Taste and adjust seasoning (add a pinch more soy or fish sauce if needed). The filling should be moist but not runny.

Set up an assembly station: a small bowl of cold water, a clean work surface, and the wonton wrappers stacked nearby.

Place one wonton wrapper on the work surface. Spoon about 1 tablespoon of the purple yam–pork filling into the center of the wrapper (use slightly less for smaller wrappers).

Brush the wrapper edge lightly with cold water. Fold the wrapper in half to form a half-moon, pressing out any air and sealing the edges tightly. Optionally pleat the edges to create a tighter seal and decorative finish. Repeat with remaining wrappers and filling. You should get about 20–24 dumplings depending on filling size.

Place assembled dumplings on a baking sheet lined with parchment or lightly dusted with cornstarch to prevent sticking. Keep covered with a damp towel while assembling to prevent drying.

Make the Thai green curry dipping sauce: in a small saucepan, combine coconut milk and green curry paste over low heat. Stir until paste is dissolved and mixture just simmers, 2–3 minutes. Add lime juice, brown sugar, and fish sauce; stir and taste, adjust balance (a touch more lime or sugar if needed). Keep warm off heat.

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons neutral oil and swirl to coat. Working in batches if necessary, arrange dumplings flat-side down in the skillet, leaving space between them.

Fry dumplings 2–3 minutes without moving until bottoms are golden brown. Carefully add 1/4 cup water to the skillet and immediately cover with a tight-fitting lid to steam. Reduce heat to medium-low and steam 4–5 minutes, until filling is cooked through and wrapper is tender-translucent.

Remove lid and continue cooking 30–60 seconds to re-crisp bottoms. Transfer dumplings to a serving plate.

Arrange dumplings on a platter. Spoon a few drops of red chili crisp over each dumpling (about 1/4 teaspoon per piece) or serve chili crisp on the side for guests to add as desired.

Drizzle or serve the warm Thai green curry sauce in a small bowl alongside the dumplings for dipping.

Garnish dumplings with torn cilantro leaves and a light sprinkle of toasted sesame seeds. Serve immediately while hot.