Peruvian Chicken and Sweet Potato Dumplings
Delicate dumplings filled with poached shredded chicken, mashed sweet potatoes, and Peruvian spices, served with a tangy aji amarillo dipping sauce. This recipe highlights seasonal sweet potatoes and embraces traditional Peruvian flavors through a gentle poaching technique, offering a unique yet approachable weeknight dish option.
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Overview
These Peruvian Chicken and Sweet Potato Dumplings combine tender, poached shredded chicken with creamy mashed sweet potatoes, seasoned with traditional Peruvian spices. Wrapped in delicate dumpling wrappers and served with a vibrant aji amarillo dipping sauce, this dish brings a taste of Peru to your table. Perfect for a weeknight dinner or entertaining, the recipe balances sweet and spicy flavors with a soft, comforting texture.
Why you’ll love it
- Unique fusion of sweet potatoes with savory chicken for a comforting filling.
- Poaching method ensures juicy, tender chicken without added fat.
- Bright aji amarillo sauce adds authentic Peruvian spice and zest.
- Perfectly portioned dumplings make for an elegant appetizer or main dish.
Ingredient notes
- Chicken: Use boneless, skinless chicken breasts for easy shredding after poaching.
- Sweet Potatoes: Choose firm, seasonal sweet potatoes; they mash smoothly for the filling.
- Aji Amarillo Paste: Available at Latin markets or specialty stores; alternatively, substitute with mild yellow chili paste or a blend of mild chili and turmeric for color.
- Dumpling Wrappers: Use fresh or frozen round wrappers, typically found in the refrigerated section or Asian markets.
- Fresh herbs: Cilantro complements the filling and sauce with bright freshness.
Serving & storage
Serve these dumplings hot with the aji amarillo dipping sauce on the side. They make a great appetizer or light main course when paired with a crisp salad. Leftovers can be refrigerated in an airtight container for up to 2 days and are best reheated gently by steaming or pan-frying to retain their texture. Avoid microwaving to prevent sogginess.
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Chef tips
- Ensure the water for poaching the chicken is at a gentle simmer to keep the meat tender and avoid drying out.
- Keep the dumplings covered with a damp towel while assembling to prevent wrappers from drying and cracking.
- If you cannot find aji amarillo paste, use a mild chili paste combined with a pinch of turmeric for color and mild heat.
- Use leftover dumplings within 2 days and reheat them by steaming or pan-frying to keep them soft on the inside and slightly crisp outside.
Ingredients
- 2 medium sweet potatoes (about 500 g)sweet potatoes, peeled and cut into chunks
- 2 boneless, skinless chicken breasts (about 400 g)chicken breasts
- 1 tsp ground cuminground cumin
- 1/2 tsp smoked paprikasmoked paprika
- 1/2 tsp salt, plus more to tastesalt
- 1/4 tsp black pepperblack pepper
- 20 round dumpling wrappers (about 7 cm / 3 inches diameter)dumpling wrappers
- 1 tbsp vegetable oil or melted buttervegetable oil or melted butter for brushing
- 1 small bunch fresh cilantro, finely choppedfresh cilantro
- 150 g aji amarillo paste (about 1/3 cup)aji amarillo paste
- 2 tbsp mayonnaisemayonnaise (for sauce)
- 1 tbsp fresh lime juicefresh lime juice
- 1 garlic clove, mincedgarlic clove
- Water and ice cubeswater and ice for poaching and cooling chicken
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Equipment
- medium pot
- large bowl
- mixing bowl
- fork or potato masher
- steamer basket or large pot for steaming
- pastry brush
- knife and cutting board
Nutrition per serving
- Calories310
- Protein25 g
- Carbs35 g
- Fat7 g
Step-by-step
Step 1
Place the sweet potato chunks in a medium pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 15 minutes. Drain and mash smooth. Set aside to cool.Step 2
Fill another medium pot with water and bring to a gentle simmer for poaching the chicken (not boiling). Add the chicken breasts carefully to the simmering water and poach gently until fully cooked, about 12 minutes. Remove chicken and set into an ice bath to cool briefly.Step 3
Shred the cooled chicken breasts finely using two forks or your hands. In a large bowl, combine the shredded chicken with mashed sweet potatoes, ground cumin, smoked paprika, salt, pepper, and chopped cilantro. Mix well until fully incorporated.Step 4
Lay out the dumpling wrappers on a clean surface. Place approximately one tablespoon of the filling in the center of each wrapper. Moisten the edges with a little water, then fold to create a half-moon shape, pressing edges firmly to seal.Step 5
Prepare a steamer basket over boiling water, making sure the water does not touch the dumplings. Lightly brush or spray the dumplings with vegetable oil or melted butter to prevent sticking. Arrange dumplings in a single layer inside the steamer.Step 6
Cover and steam the dumplings over simmering water for about 8-10 minutes until the wrappers turn translucent and the filling is heated through. Remove carefully and transfer to serving plates.Step 7
To make the dipping sauce, whisk together the aji amarillo paste, mayonnaise, lime juice, and minced garlic in a small bowl until smooth. Adjust seasoning to taste.Step 8
Serve the hot dumplings with the aji amarillo dipping sauce on the side. Garnish with extra fresh cilantro if desired and enjoy immediately.
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