Sweet Potato Dumplings with Peach-Thai Chili Sauce

Put sweet potatoes in a large pot. Cover with salted water; bring to a boil. Reduce heat to medium-low. Simmer, covered, until tender, about 20 minutes. Drain and coarsely mash. Let cool 10 to 15 minutes.

Meanwhile, heat 2 teaspoons oil in a large skillet over medium-high heat. Cook apples, stirring frequently, until lightly browned and crisp-tender, about 5 minutes. Let cool.

For dipping sauce, stir together peach jam, chili sauce, and 2 tablespoons cilantro.

For filling, stir together mashed sweet potatoes, apples, cheddar, jalapeño, salt, and remaining 3 tablespoons cilantro in a medium bowl. Line a baking sheet with parchment paper or waxed paper.

For each dumpling, spoon about 1 tablespoon filling onto center of a wonton wrapper. Cover remaining wrappers with a damp towel while you work. Dampen edges of wrapper with water; fold wrapper diagonally over filling and pinch edges together to seal. Transfer dumpling to prepared baking sheet. Repeat with remaining wrappers and filling. Cover filled dumplings with a damp towel.

Heat 1 tablespoon oil in a large skillet over medium heat. Add 12 dumplings to skillet. Cook, turning once, until lightly browned, about 4 minutes. Carefully add 3 tablespoons water to skillet. Cook, covered, until dumplings are softened, 3 to 4 minutes.

Remove lid. Increase heat to medium-high. Cook until most of water has evaporated, 2 to 3 minutes more. Transfer dumplings to a serving dish. Working in batches of 12, repeat with remaining dumplings, oil, and water. Serve with dipping sauce.