Butternut Sweet Potato Dumplings

1. Peel and grate the sweet potato and butternut squash on the large hole of a box grater. Combine in a large bowl with 1 teaspoon salt, pepper and sugar, and 1 tbsp of apple cider vinegar. Set aside.
2. In a medium bowl mix 2 cups flour, a pinch of salt, and 1 cup of water. The dough should be soft and gooey, add more water if necessary. Knead for 10 minutes, sprinkle flour on the ball of dough as you knead to prevent it from sticking.
3. On a well-floured surface, roll out 1/4 of the dough at a time to about 1/8 in or thinner. Cut out circles, or use a wide mouth mason jar rim as a cutter. Stack your circles off to the side, lightly flouring in-between each piece (very important!)
4. Grab one circle at a time, very gently stretch slightly and fill with a spoonful of the filling. Wrap the dough up the sides and pinch it all together at the top and twisting slightly. Set on a well-floured surface until you are ready to cook.
5. Heat a stainless steel or non-stick skillet over medium-high heat. Once hot, add a tbsp of oil (peanut or sesame taste great with this recipe!). Gently place as many dumplings as you want in the skillet. Move them slightly just after placing to ensure they are not sticking. Let fry 2-3 minutes, until bottoms are golden. Then, add 1/3 cup of water in the skillet and immediately place a lid on. Let sit 4-5 minutes, until all water is absorbed and evaporated.
6. While that is cooking, prep the dipping sauce simply by combining 2 tbsp soy sauce, 1/2 teaspoon chili garlic sauce or sriracha, and 1/2 tsp lime in a small bowl.
   After the 4-5 minutes, remove the dumplings from the pan and serve immediately.

These will last 2 days in the fridge cooked or uncooked. Heavily flour and cover if storing uncooked. They will last up to three months in the freeze uncooked. Freeze on a baking sheet and then transfer to a bag. Cook the same way with from frozen.