Thai Sweet Potato Dumplings

The Curious Chickpea
Servings 32 Dumplings
Recipe Ingredients:

Gelled Soup

  • 2 tsp agar powder
  • 1/2 cup water
  • 1 box Pacific Foods Thai Sweet Potato Soup


  • 2 cups all purpose flour
  • ¼ tsp salt
  • 1 tbsp oil
  • ¾ cups hot water


  • 1 tsp oil
  • ¼ cup sliced scallions
  • 2 cloves garlic minced
  • 7 oz extra firm tofu crumbled
  • 1 cup shredded cabbage
  • 2 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 1 serving Gelled soup diced into small cubes

Chili Sauce

  • 1 tbsp crushed red pepper
  • 1 tbsp thinly sliced scallion greens
  • 1 clove garlic minced
  • 1 tsp minced ginger
  • 2 tbsp oil
  • 1 tbsp sweet soy sauce

Gel the Soup

  • Add the agar to a small pot, then pour over the water. Let sit for 10 minutes to hydrate the agar.
  • Cover the pot and turn the heat to medium-low and bring to a boil. When agar has dissolved, whisk smooth.
  • Add the soup and let come to a boil. Stir thoroughly to combine.
  • Transfer the soup to a shallow dish and refrigerate at least 30 minutes, or until set.

Make the Dumpling Dough

  • In a large mixing bowl, whisk together the flour and salt. Add the oil and water and mix with a wooden spoon until shaggy.
  • Turn onto a clean, lightly floured counter and knead until the dough is smooth, 8-10 minutes (alternatively use stand mixer).
  • Place dough back in mixing bowl and cover with a damp towel. Let rest for 30 minutes.

Make the Filling

  • Heat a skillet over medium, then add the oil followed by the scallions, garlic, and cabbage. Sauté for 1-2 minutes until softened.
  • Add the crumbled tofu and sauté until lightly browned, about 5 minutes. Stir in soy sauce and sesame oil.
  • Turn off heat and let cool down completely. When cool, combine the tofu mixture with the diced gelled soup in a mixing bowl.

Make the Chili Sauce

  • Add all ingredients but oil and sweet soy sauce to a heat proof bowl. Heat oil over medium heat on the, then pour hot oil over the filling. Let cool down for a few minutes, then stir in the sweet soy sauce. Set aside until dumplings are ready.

Make the Dumplings

  • Divide the dough into 4 pieces. Working with one piece at a time, leave the others covered under a damp towel.
  • Roll a section of dough into a log and cut into 8 equal pieces (~12-15g each).
  • Roll each piece of dough into a 4 – 4.5 inch round. Add 1 tablespoon of filling to the center, and wrap the dough over, pleating to seal. Leave a hole in the center for steam to vent. Place on a square of parchment paper and repeat with remaining dough.
  • Set up a bamboo steamer or a steamer insert and bring water to a low boil. Steam dumplings on squares of parchment paper or a lined steamer basket for 8-10 minutes. Serve with chili sauce and enjoy while hot! Agar will gel again as it cools, leftovers can be re-steamed on the stove or covered with a wet paper towel and microwaved.