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Borneo sweet potato dumplings

This is a vegetarian version f the pork and prawn dumplings that are common throughout Borneo. These dumplings come from the Chinese influence of cooking on the island and play with the flavours of soy, instead of kecap manis, garlic and ginger.

For these dumplings, you can use frozen gyoza or thin dumpling sheets usually found in Asian stores. Also, the dumplings can be fried, as in this recipe, grilled or steamed for a healthier version.

The vegetarian version is light but pops with flavour. The sweet potatoes are delicate and pair perfectly with the spices. the dipping sauce adds an extra pop of spice and flavour to make these dumplings spectacular. You can easily eat six of these and fill up on them easily.

This is a beautiful cookbook on Indonesian cuisine. The dishes are lovely and flavorful and the recipes are very well written. This book brings a diversity of cuisine to my kitchen and table. Lara Lee brings to you recipes that have been handed down through generations orally, as well as newer recipes in a very easy-to-read format. This is a great book for those who want to learn about this cuisine and culture.

For more delicious recipes from this cookbook click here


For the filling:

1 large potato, peeled and cut into wedges

2 large sweet potatoes, peeled and cut into wedges

Olive oil spray

Salt, to taste

1/2 teaspoon pepper

3 medium dried shiitake mushrooms, soaked in 1 cup hot water for 2 hours or overnight

5-7 cloves garlic

1 teaspoon ginger paste

3-4 spring onions, cut into thin slices

4 tablespoons cilantro, minced

Salt, to taste

2-3 teaspoons soy sauce

Gyoza or dumpling wrappers, square or round shape


For the soy, garlic, and chilli dipping sauce:

2-3 shallots, thinly sliced

2-3 Thai chillies, finely diced, or to taste

2 garlic cloves, finely diced

Zest of 2 limes

Juice of 1 lime

5 tablespoons soy sauce

2 tablespoons olive oil

2 tablespoons jaggery or palm sugar

salt, to taste

1/2 teaspoon pepper

Mix all the ingredients for the dipping sauce and mix well. Taste for a balance of sweet, salt and spice. Allow the dip to marinate at room temperature for at least 30 minutes. I usually make the dip the night before and keep in the fridge till needed.

Heat an oven to 375° F.

Layer the potatoes and sweet potatoes in a single layer. Spray with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes till the potatoes are very soft and have started to char on the edges. remove and cool.

Heat the oil in a large frying pan or wok. Add the garlic, ginger and scallions and cook for 2 minutes till the ginger no longer smells raw.

Remove the mushrooms from the soaking liquids, keep the liquids, and cut into fine dice. add the mushrooms and fry for 4-5 minutes.

Finely dice the potatoes and sweet potatoes into very small cubes, it is ok if it gets mashed. Add to the pot and mix in well. Add the soy sauce and the strained mushroom liquid and cook till the mix is completely dry. Mix in the cilantro. Allow to cool.

Keep a bowl of water on the side. Take a single layer of the dumpling wrapper and add a tablespoon of the potato mix. Dampen the edges of the wrapper and fold the dumpling sheet over. Press the edges firmly to seal. repeat till the potato filling is finished.

Note: The assembled dumplings can be stored like this for up to one day in the fridge. Depending on the wrapper sheets, sometimes the wrappers tend to stick to each other, I separate them using sheets of cling wrap or parchment paper.

Heat 2 tablespoons of oil on a large frying pan. Fry the dumplings in a single layer and fry on one side for about 2 minutes till the wrapper is crisped and a deep golden. Flip and fry for 11/2 minutes again. Remove and drain on paper towels.

Serve immediately with the dipping sauce.

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