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Sweet potato gyoza

Wednesday, August 2013

  • Small to medium sweet potato, peeled and diced into 2 cm cubes
  • 6 spring onions, thinly sliced
  • 1 tsp minced ginger
  • 2 tbsp light soy sauce, plus additional light soy sauce for dipping
  • 1 packet wonton wrappers
  • ½ tbsp coconut oil for frying.


  1. Place the sweet potato in boiling water and cooked until the sweet potato is tender – this will take around 10 minutes.
  2. Drain the sweet potato, then place into empty pot and mash with a potato masher. Add the ginger, spring onion and 2 tbsp of soy sauce, then mash again until well combined.
  3. Lay the wonton wrappers out and place a heaped teaspoon of the sweet potato filling into the centre of each. Wet your finger with a glass of water, then wet the rim to fold the wonton wrapper over and seal it closed. Make pleats along the edge using a fork to help secure the filling. Repeat until you’ve used up all of your wrappers and filling.
  4. Heat the coconut oil in a heavy pan with a lid, then lay the dumplings in the pan. Cook for a minute or two until base is golden, then pour in a little water. Place the lid on the pan let the dumplings steam for two minutes before removing lid and letting remainder of water evaporate.
  5. Serve with light soy sauce for dipping.

Makes 30 dumplings.


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Sweet potato gyoza