• To make the sweet potato puree/mash - simply roast the whole sweet potatoes in their skins until super soft.  Then when cooled, remove the skin.  Can be done a day in advance.
• Sprinkle the salt over the minced cabbage in a small bowl. Stir and leave it for 10 minutes. Squeeze the cabbage firmly in a sieve to drain and discard the excess water. Transfer the minced cabbage into a large deep bowl.
• Add the sweet potato puree, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil and the sugar and all the other ingredients. Mix everything together with a wooden spoon.
• Line a large tray with baking paper. Fill a small cup with cold water.
• Place a gyoza wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
• Dip one finger in the cold water and trace a line along half the edge of the gyoza wrapper (see picture above).
• Fold the wrapper over to enclose the filling. Pinch the wrapper in the centre at the top to seal that spot.
• Holding the filled wrapper in your left hand (or right one if you are left-handed), pleat the top of the wrapper (see pictures above). Set aside on the lined tray keeping the edge up. Repeat with the rest of the gyoza dumplings.
• For the cooking part, use a large frying pan or skillet with a tight-fitting lid.
• Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place half the gyoza in the pan (or as many that will fit) with their edge up. Cook for about 3 minutes or until the bottom of the gyoza is golden.
• Add in 60ml of the cold water and cover immediately with the lid. Steam for about 2 minutes or until most of the water has evaporated.
• Uncover, let the water evaporate completely, then add one teaspoon of sesame oil. Cook until the gyoza is crispy in the bottom (when shaking the pan, the dumplings should slide; if not, set the pan aside and cover with the lid for another 2 or 3 minutes).
• The gyoza dumplings should be slightly translucent and the filling should be firm.
• Flip the gyoza dumplings on a large serving plate, browned surface up. Cover with foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
• Serve with dipping sauce

Steamed Method

• Place non-stick materials such as cabbage leaves or baking paper in a steamer and place the gyoza on it. Make sure the gyoza are not touching each other. Put the lid on. Place the steamer over a saucepan of boiling water and cook the gyoza for 6-12 minutes on medium-low heat.
• When cooked the gyoza should look slightly translucent Serve immediately.

Pan Fried Potsticker Method:

• In a well-heated pan, add some cooking oil. Place your dumplings and cook over medium-high heat until the bottom of the gyoza is golden brown (2 to 3 mins). Reduce the heat to medium to medium-low.
• Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your gyoza should be ready to eat when most of the water disappears from the pan (about 5 mins).

Optional - Add a Crispy Lattice

• Make a cornstarch slurry by mixing cornflour and water together.
• Add the slurry around the dumplings, not directly over the top. Immediately cover with a lid. Steam for 4-5 minutes. Remove the lid and serve.
• Serve the gyoza while hot, in a broth or with a dipping sauce or soy sauce.