Go Back
+ servings
Print Recipe
5 from 1 vote

Sweet Potato Green Purses

Sweet Potato Green Purses are little dim sum spring rolls filled with juicy pork, sweet potato greens, tofu and Chinese herbs tied up with a little chives purse string and steamed and pan-fried until delicately crispy and then plunged into a zesty ginger soy sauce. 
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizers/ Snacks
Cuisine: Chinese
Servings: 16
Calories: 135kcal
Author: HWC Magazine

Ingredients

Sweet Potato Green Purses

  • ½ pound ground pork
  • ¼ pound shrimp
    (deveined, tail removed, washed and chopped finely)
  • ¼ cup tofu soft
  • 2-3 garlic chives
    minced
  • 3 cloves garlic
    peeled and minced
  • 1 teaspoon ginger grated or finely minced
  • 2 tablespoon rice wine (shao xing) (can substitute cooking sherry)
  • 2 tablespoon tamari (soy) sauce
  • ¼ teaspoon white pepper
  • 1 teaspoon sesame oil
  • 2 tablespoon canola oil - 1 teaspoon and 1 tablespoon
  • 8 oz sweet potato greens (leaves)
    or can use spinach leaves
  • salt
    to taste
  • 16 spring roll rice papers (wrappers)
  • 1 egg
    beaten

Dipping Sauce

  • ¼ cup tamari (soy) sauce - ¼ cup
  • 2 teaspoon Chinese black rice dark vinegar
  • teaspoon ginger freshly grated

Instructions

  • Mix ground pork, shrimp, tofu, garlic chives, 2 chopped cloves of garlic (save one of the chopped garlic to cook the sweet potato greens) ginger, shaoxing wine, soy sauce, white pepper, sesame oil in a bowl and mix well. Ser aside.Remove your frozen wontons from the freezer, as they need about 10 minutes to defrost.
  • In a wok add 1 teaspoon of oil, and chopped garlic and stir-fry just until aromatic and then add the sweet potato greens and stir-fry just until leaves start to wilt and salt to taste. Remove from heat, cool and make sure you drain well by squeezing the excess moisture in your hands. Add the sweet potato greens to the pork/shrimp and tofu mixture and stir well.
  • Place one wonton on your clean counter. Add about 1 tablespoon of pork/shrimp/tofu mixture in the center of the wonton. Brush your egg wash along the edges of the wonton. Fold the wonton diagonally into a triangle shape. Then with your fingers bring the edges up and around to make a purse shape. Please try to get rid all of the air so you have a tight little package.
  • Add 1 tablespoon of oil into you wok or frying pan. Place your little sweet potato purses in wok/frying pan with the bottoms down first. Fry for about 2-3 minutes until bottom is golden brown. Then add a little bit of water about ¼ cup into wok/frying pan, cover, turn the heat down to a medium simmer and allow the sweet potato purses to lightly steam for about 12 minutes more.
  • In a small pot steam the green onions just until lightly softened.Remove sweet potato purses from your pan and tie softened green onion around the purse and tie.
  • Make the dipping sauce. Mix the soy sauce, Chinese vinegar and ginger together.
  • Take a small bit out of the bottom of the sweet potato green purse and add a little spoonful of the dipping sauce on it and enjoy.

Nutrition

Serving: 1g | Calories: 135kcal | Carbohydrates: 12g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 515mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1349IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg