Taiwanese Chicken-Stuffed Sticky Sweet Potato Dumplings

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“Something totally's very sticky, very interesting, and has a nice combination of flavours. If you like the stickyness of tapioca, then this is great.”
1hr 15mins
12 balls

Ingredients Nutrition


  1. Heat the oil in wok. Stir-fry the chicken pieces until cooked.
  2. Add the bamboo shoots and stir-fry for 3-4 minute.
  3. Add the shallots and soy sauce and stir-fry for another 1-2 min, or until fragrant. Remove and set aside.
  4. Place the sweet potato in a dish and cover with cling wrap. Microwave for approximately 10 min on med-high, or until soft and cooked through. Allow to cool so that it's still soft but won't burn your fingers. Peel the skin off.
  5. Tip the flour out onto the workbench. Knead the flour and the sweet potato until it's not sticking to your hands anymore, is a light orange and has texture like playdough.
  6. Coat your hands in wheat flour. Take a small handful of the dough and flatten into an oval the thickness of 1/4 inch.
  7. Place a teaspoon of filling into the centre and close dough around filling, pressing edges together to seal if necessary. Shape into a ball.
  8. Repeat until there is no more dough/filling left.
  9. Line a steamer with baking paper and dust lightly with wheat flour.
  10. Place the balls in, about 1 inch apart to allow for spreading.
  11. Steam for 15-20 minute.
  12. Serve immediately or wrap individually in cling wrap, as they dry out easily and then become very chewy.

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