Steamed Sweet Potato and Swiss Chard Dumplings adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

1 tsp oil, vegetable
4 cloves garlic, minced
8 oz sweet potato, minced
8 oz swiss chard, finely sliced
½ tsp Chinese 5-spice
20 mandoo (pot sticker) wrappers
4 napa cabbage leaves
3 tbsp basic Asian vinaigrette
1 tbsp water
1 tbsp shallot, minced (about ½ oz)
2 tbsp vinegar, balsamic
½ tsp ginger, fresh, grated
1 tsp sesame oil
1 tbsp soy sauce
to taste, pepper, black

Instructions

Pre-heat a skillet medium high heat. Add oil and garlic, and potato, sauté briefly about 2 minutes.
Add Swiss chard and salt, cook till all liquid from chard evaporates.
Remove from heat, add Chinese 5-spice. Cool thoroughly.
Lay out wrappers in a single layer. Distribute filling evenly, placing in the center of each wrapper.
Dip your finger in a bowl of water and trace edge of each wrapper. Don't get wrapper too wet.
Fold over and firmly press edges together to seal. Repeat till filling is used up.
Lay Napa cabbage leaves on bottom of steamer. Place dumplings over the leaves.
Steam till tender, approximately 15 minutes. Serve immediately.
Add water to vinaigrette. Serve 1 tbsp sauce per person.

Helpful Tips

Prepare the 1 tsp oil before you start so the recipe moves smoothly.
Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is steamed sweet potato and swiss chard dumplings a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.