Sweet Potato Wontons with a Soy Garlic Dipping Sauce

Apparently I was tired of making the same old thing, because last week was chock-full of new recipes.

Including this one for sweet potato wontons.

I’ve been wanting to try my hand at wontons for a long time. I just couldn’t seem to find a vegetarian version that I wanted to try. {The wrappers were sitting in our fridge for a good two months.}

Until I came across one in the reFresh cookbook for sweet potato wontons. These bad boys were kind of incredible. And super fun (and satisfying) to make.

I know the recipe looks intimidating, but give it a go. After the first one or two, you’ll be a wonton making pro. And if not, here’s a video on how to fold a wonton that will show you just how easy it is.

Be warned: they are super addictive. And you’ll want to make them on a fairly regular basis. With a bazillion different fillings. Which, by the way, I want to know what your favorite combos are. Because I’m totally addicted to making them.

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Sweet Potato Wontons with a Soy Garlic Dipping Sauce

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 -8
Author Emily Levenson | emilylevenson.com

Ingredients

For the wontons:

  • 2 tbs olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tbs nightshade free curry
  • 2 tbs tamari or soy sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp raw sugar
  • 1 sweet potato peeled and cubed (or shredded)
  • 1/2 cup butternut squash peeled and cubed (or shredded)
  • 1 tbs grated coconut
  • 2-3 scallions chopped
  • 3 tbs flour
  • 2 tbs water
  • 1 package wonton wrappers
  • 1 cup safflower oil for frying*

For the Soy Garlic Dipping Sauce:

  • 1/2 cup raw sugar
  • 3/4 cup water
  • 1/4 cup white vinegar
  • 2 cloves garlic minced
  • 1 tsp salt
  • 2 tbs soy sauce
  • 1 tbs rice vinegar

Instructions

To make the wontons:

  1. Saute onion and garlic in olive oil until soft, about 3-5 minutes
  2. Add curry paste, and saute for another minute.
  3. In small bowl, mix soy sauce, salt, pepper, and sugar. Add to the saucepan and stir.
  4. Add sweet potato and squash and saute for 3-5 minutes, until soft.
  5. Add coconut and scallions, stir to incorporate.
  6. Remove from heat and set aside.
  7. Combine flour and water in a small bowl to form a paste.
  8. Take one wonton wrapper at a time, place it on a damp paper towel so it looks like a diamond, and fill with 1 tsp of sweet potato mixture.
  9. With finger, cover two sides of the wonton wrapper with flour paste, and fold into a triangle. Make sure ends are sealed. Take wonton by two bottom points {with one point at top like a triangle}, and gently fold until they touch each other. Secure with another dab of paste. Place on a baking sheet.
  10. Continue to fold wontons until all wrappers are gone.
  11. *If frying, heat safflower oil in deep dish sauce pan. Carefully drop wontons in {one at a time} and cook until golden brown. About 1-2 minutes. Remove from oil and drain on paper towels.
  12. *If steaming, place in steamer or bamboo basket and steam for 7-10 minutes, or until soft.
  13. Serve with Soy Garlic Dipping Sauce (see below).

Soy Garlic Dipping Sauce:

  1. Combine all ingredients in a sauce pan and bring to a boil, stirring occasionally.
  2. Reduce heat and simmer for 10-15 minutes, until the sauce thickens and becomes syrupy.
  3. Remove from heat and let cool slightly before serving with wontons.

Allergen Information

Nightshade free, dairy free, and corn free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

9 comments / Add your comment below

  1. oh scrumptious. I have had wanton wrappers on my grocery list for weeks, but kept putting off buying them. I figured that, like you, they’d sit in my fridge un-used. I love this recipe! My DH supposedly doesn’t like sweet potato, so mixed in with the squash, I could “hide” it.

  2. how SOFT are the squash and sweet potato supposed to get…? it seems like it’s taking me a while. I’m on that stage right now…. they’ll cook and get soft when I fry them right? Are they supposed to be so soft that they could mash really easily? or just a little softened?

    1. you should be able to put a fork through them.

      how small did you cut them? that could be part of the time difference. I chopped mine pretty finely.

      also, they do cook a bit more when you cook the wontons. so they don’t have to be perfect.

      1. THANKS!!! Wow, you’re fast with the replies. I appreciate it. I could have definitely cut them smaller, but wanted to save time. I can put a fork in them now, so I’m moving on to the next step. I tasted it and boys does it have a kick! Not that I’m complaining…. my MILD curry paste is not that mild. I’m going to add quinoa to the mixture just for fun. Shouldn’t change the taste really, but will add some more nutrients. Thanks for the inspiration, Miss Emily!

          1. These were a perfect TEN!!! The quinoa worked wonderfully in the filling and the dipping sauce was great. I offered a homemade mango chutney as a second choice for dipping…. my book club LOVED it. THANKS!!!!!

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