I have become a huge fan of sweet potatoes lately. They are also one of the oldest cultivated foods in human history- and for good reason. They are incredibly versatile, easy to make (whether you microwave, roast, or fry them) and let’s be honest, they are downright delicious!
When we think of the humble sweet potato, we typically find them in southwestern or North American food due to their origins in Central and South America. However, sweet potatoes are quite an interesting ancient staple that made it’s way halfway across the world even before Columbus landed in the New World. Archaeological evidence shows that the sweet potato made its way to Polynesia as early as 1000 A.D. For instance, Japan has a Japanese sweet potato, which is much starchier and dryer than our “normal” sweet potato. Like it’s American cousin, it is sweeter than a normal potato and when baked is sweet and slightly nutty.
There are many Asian inspired flavours which complement both traditional and Japanese sweet potatoes beautifully – whether it be sweet teriyaki or spicy chilli and garlic. For this Asian inspired gyoza dumpling, I pair sweet potatoes with tangy ginger, savoury miso and bitter lemongrass to even out the sweetness of the potatoes.
sweet potato, miso, ginger &lemongrass gyoza
Equipment
- food processor
Ingredients
Dumpling Wrapper:
- 240 grams flour
- ¼ tsp salt
- 120 ml water
Filling:
- 300 grams sweet potato pealed and cubed
- 15 ml sesame oil
- 25 grams lemongrass stalks (about 2 stalks)
- 4 grams garlic minced
- 8 grams ginger minced
- 22 grams miso paste
- salt and pepper to taste
Dipping Sauce:
- 30 ml soy sauce
- 1 tsp rice vinegar
- 1 tsp loao gan ma to taste
Instructions
Dumpling Wrapper:
- Sift the flour into a large mixing bowl with dough hook.
- Add salt to just-boiled water and mix until completely dissolved.
- Sprinkle in the water slowly until ball begins to form in stand mixer. Knead the dough for an additional 10 minutes.
- After 10 minutes when the dough texture is smoother roll the dough into ball and cut in half. Roll each half into a large log cut the dough in half the texture of the dough will be much smoother. Cut the dough in half.Shape each half into a long log, wrap in plastic wrap and refrigerate for 30 minutes.
- After 30 minutes, sprinkle flour on work surface and cut each log into 12 pieces and roll each piece into a ball. Press onto counter. Using a rolling pin and roll out the dough into a round shape while roating the dough 90 degrees as you turn to make a nice even circle. Lightly dust each round with cornstarch before stacking to prevent them from sticking together.
Filling:
- Bring a large pot of water to a bowl and add in the potatoes and boil for 12-15 minutes until fork tender.
- Meanwhile add, lemongrass stalks to food processor and pulse until chopped into fine pieces.
- Heat a small saucepan over medium heat. Add in sesame oil and add in lemongrass, garlic and ginger and sautee for four to five minutes until fragrant.
- Once sweet potatoes are done, dump into food process, add in miso paste and sauteed aromatics.
- Pulse a few times until the potatoes are mashed and all flavours are incorporated together.
- To assemble, scoop one tablespoon into the wrapper. Fold the dough in half and using warm water to run across the edge of the wrapper to create a seal and pinch the edges together to create a crimped shape along the edges.
- Once they are all assembled, heat 15 ml oil in a large pan over medium-high heat.Gently place the dumplings in a single layer in the pan flipping after three to four minutes or well browned. After flipped, add in approximatley 50 mls water to the hot pan and cover with a lid, allowing it to steam for an additional four to five minutes.
- Repeat the process until all of the gyozas have been cooked through.
Dipping Sauce:
- To make the sauce, misk all ingredients together in a bowl and serve.
