Sweet Potato Baked Dumplings

I stumbled across this recipe on pinterest (I think), though I can never tell anymore these days between bookmarks on two computers, emailing myself recipes, and pinning others on pinterest. Anyways they appeared on naturallyella's blog along with a gorgeous photo and I was excited to see a baked dumpling recipe not only because I had wonton wrappers in my freezer, but also because I find the whole steaming/frying process a bit labor intensive and it forces you to work in batches (ergo eating in shifts). The filling for the wontons was intriguingly non Asian, though still paired with soy sauce for dipping, an interesting combination of flavors that quickly won me over. This is a perfect appetizer for a party dish as the filling can be prepared in advance, or the dumplings can be prepared completely and frozen until needed. I have some in my freezer as we speak, and other than a couple of the wontons cracking, they look none the worse for wear.

Baked Sweet Potato Potstickers

(makes ~44-50 dumplings, depending how full you stuff them)

• 2 large sweet potatoes, peeled and cubed
• 1 medium onion cubed
• 1 Tbs olive oil
• sea salt and pepper
• 2/3 c ricotta cheese
• 1/2 c parmesan cheese
• 1 1/2 - 2 Tbs fresh rosemary (or dried, if dried maybe only 1 1/2 Tbs)
• 50 wonton wrappers
• sunflower or canola oil to brush the potstickers

1. Preheat oven to 400 degrees. Toss the sweet potatoes and onion with olive oil and spread on a baking tray (or glass roasting pan). Bake for 25-35 minutes until tender. Let cool for ~ 10 minutes. (Turn the oven down to 350 degrees F at this step if you're going to bake the dumplings immediately)
2. Combine sweet potato, onion, salt, pepper, rosemary, ricotta, and Parmesan cheese in a food processor. Pulse until the mixture is mostly smooth (there can still be a few small lumps)
3. Preheat oven to 350.
4. Place about a tablespoon of filling in the middle of the wonton wrapper. Wet edges with water and crimp shut. Place on parchment paper on a baking tray. Continue until the tray is full.
5. Brush each potsticker  lightlywith oil and bake for 15-20 minutes until the potstickers are golden brown. Serve with a soy sauce/sesame oil/chili sauce and grated ginger mixture.