Fit Food – Sweet Potato Gyoza Recipe
This recipe was created by Jan Cron for our Fit Food Japanese flavours cookery class, gyoza are dumplings wrapped in a thin dough, they typically contain ground pork, however Jan has created a delicious vegan version using sweet potaoes s the mian filling.
Ingredients – makes 20
· 1 sweet potato, baked in the oven whole for 25 minutes, chilled
· 4 spring onions, thinly slice
· 1 tsp of sea salt
· 3cm grated ginger
· ½ of white cabbage
· Handful of chopped coriander
· Zest of 1 lime
· 2 Tbsp light soy sauce
· 1 packet gyoza wrappers
· splash of oil, for frying
· soy sauce for dipping.
Method
- Shred the cabbage with a sharp knife, place in a bowl with sea salt and work it hard with your hands until softer
- Scrape the sweet potato pulp and discard the skin
- Mix sweet potato, spring onion, coriander, zest and ginger and correct the seasoning
Now to assemble to dumplings
- Lay the wrappers out on the bench top. Place a heaped teaspoon into the centre of each. With a glass of water next to you, use your finger to wet the rim then fold over and seal closed.
- To cook:
- Heat your oil in a heavy based pan with a lid. If you don’t have a lid you can improvise by using tin foil.
- Lay the dumplings into the pan and cook for a minute or two, until the base is golden. Now pour in a decent splash of water. Pop the lid on top and let them steam for about 2 minutes. Remove the lid and let the rest of the water evaporate.
- Now they are ready!
- Serve with a bowl of soy sauce to dip
During the class we also made Almond Chicken Katsu with Red Rice – click here to see the recipe and Quinoa Sushi – click here to see the recipe
