Sweet potato gyoza

Sweet potato gyoza

By
From
Eat This, My Friend
Makes
30 dumplings
Photographer
Jade O'Donahoo; Huw Rogers

I will never forget the day I realised I could make my own dumplings. I couldn’t believe how easy they were, and how well they measured up to the ones from the restaurant. I thought, if I can master dumplings, I can do anything!

Ingredients

Quantity Ingredient
1 small sweet potato, peeled and cut into 2 cm cubes
1 teaspoon minced fresh ginger
6 spring onions, thinly sliced
2 tablespoons light soy sauce, plus lots extra for dipping
30 wonton wrappers
splash oil, for frying (I use coconut oil)

Method

  1. In a saucepan, cook the sweet potato in plenty of boiling water over high heat for about 10 minutes, or until tender.
  2. Drain and return to the pan. Mash the potato pieces, then add the ginger, spring onion and soy sauce and mash again until well combined. Taste to check the seasoning and add salt if necessary.
  3. To assemble the dumplings, lay the wonton wrappers out on your work surface. Place a heaped teaspoon of filling into the centre of each. Dip your fingers in a bowl of water, wet the edges of the wrappers, then fold over to seal closed. Make little pleats along the edge, as pictured, to ensure the seam is secure.
  4. Once all dumplings are ready, you can freeze them for later use or cook as many as you wish.
  5. To cook, heat the oil in a heavy-based frying pan. Lay the dumplings into the pan in a single layer and cook for 1–2 minutes, or until the base is golden. Pour in a decent splash of water – but be careful, it will splatter! Put a lid on the pan and let the dumplings steam for about 2 minutes (if you do not have a lid, you can improvise with aluminium foil). Remove the lid and let the rest of the water evaporate.
  6. Place the dumplings into a serving dish and serve with plenty of light soy sauce, for dipping.

Tip

  • Freeze uncooked dumplings for up to a month. Thaw as needed and follow the cooking instructions above.
Tags:
Vegetarian
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