sweet potato, miso, ginger &lemongrass gyoza
Taking an American classic root vegetable and giving it an Asian twist in this delicious gyoza dumpling of sweet potatoes, miso, lemongrass and ginger.
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.
Tried this recipe?Mention @plantbased_petite or tag #plantbasedpetite!