Fried Sweet Potato Dumplings

Ingredients

• 5 oz extra-firm tofu, finely crumbled
• 3 oz king oyster mushrooms, finely chopped
• 3 oz water chestnuts, finely chopped
• 1/2 oz dried black mushrooms, soaked and finely chopped
• 2 green onions, thinly sliced
• 1 Tbsp neutral oil
• 3/4 tsp salt
• 3/4 tsp light soy sauce
• 3/4 tsp toasted sesame oil
• 3/4 tsp five-spice powder
• 1 Tbsp cornstarch
• 2 Tbsp water
• 1/2 tsp sugar
• 1 Tbsp vegetarian mushroom sauce
• 12 oz sweet potatoes, peeled
• 10 oz sweet rice flour
• 2 cups neutral oil, for frying

Directions

1. Heat oil in a wok until very hot. Add black mushrooms and tofu; stir-fry 1 minute. Add king oyster mushrooms and water chestnuts; cook 2 minutes. Add salt, soy sauce, sesame oil, five-spice, sugar, and vegetarian mushroom sauce. Stir cornstarch with water, add, and cook until thickened. Cool to room temperature.
2. Cut sweet potatoes into 1/2-inch cubes. Cover with water, boil, and simmer until soft. Drain and mash. Stir in sweet rice flour to form a dough, knead until smooth, and divide into 16 balls. Flatten each to a 3/16-inch round, add 1 tablespoon filling, fold into a half-moon, and seal completely.
3. Heat oil to 325°F. Fry dumplings until golden, about 2 minutes. Serve hot.