Dice the fish and tomatoes.
Cook sweet potatoes unpeeled until tender and blend in hand mixer. Fold in cornmeal until the dough takes on a smooth, firm consistency. If necessary, add a few teaspoons of water. Roll the dough into a ball, wrap in a damp tea towel and refrigerate.
Heat the oil and fry the onion until translucent. Add fish, tomatoes and chilies and roast for 10 minutes. Then remove from the stove.
Form balls of dough the size of a golf ball and roll out into circles. Place 1 tsp of fish filling on each, fold the dough halves over each other and press them together at the edges.
Heat plenty of oil and bake the dumplings in it until they float to the end. Drain briefly on kitchen roll and serve hot.
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