Japanese Sweet Potato Potstickers
How’s everyone doing?
Surreal times right?
Sorry I’ve been a bit M.I.A. I started working 5 days a week vs. a mixture of nights and days so photographing food in proper daylight has been a challenge.
I have some extra time now though…
So, I could go on and on about the impact of the Covid-19 virus here on Maui. Sadly, most of the island is out of work, or at least, we’ve been put on hold. To be perfectly honest though, I need a break from all the doom and gloom right now. I’m sure we all do right? So I’m not going to get into the icky stuff here.
So since I haven’t left my immediate neighborhood for the last 14 days, I’ve had plenty of time to go through my pantry, fridge, and freezer ( like so many people have I’m sure ) and take a solid inventory of what I have on hand. Going forward, I plan on doing my absolute best to grocery shop just once a week. Maui goes into full lockdown mode tomorrow, March 25th. This means only essential errands or solo activities are allowed outside the home. Lucky for us, this still includes surfing ( yay! ). My husband has actually been the one braving the grocery stores for the last 2 weeks and I’ve been doing the cooking ( per usual ). I honestly have not been around another human since March 13th and I gotta say, it’s been eye-opening.
Anyway, so these delicious Japanese Sweet Potato Potstickers… You don’t need many ingredients and they are so fun to eat. Plus, it’s sort of meditating when it comes to the actual folding part and since some of us have a lot of time on our hands now, why not?
BTW - I’ll let you look up how to do the potsticker folding on YouTube. There are tons of tutorials on there. It's probably easier than a written step-by-step from me anyway.
Stay safe and healthy my friends. A L O H A!
Japanese Sweet Potato Potstickers - makes about 30
1 large Japanese Sweet Potato ( purple skin, yellow inside ) a yam would work too.
1 large shallot, minced
1 clove of garlic minced
1/4 inch of fresh ginger, skin removed and minced
1 tsp sesame oil
1 Tb sesame seeds ( optional )
1 Tb soy sauce, tamari, or coconut aminos
1 handful of chopped cilantro ( optional )
1 package of store-bought potsticker or wonton skins ( check the label to make sure there’s no egg added )
Dipping Sauce
1/4 cup rice wine vinegar
1/4 cup low-sodium tamari or low-sodium soy sauce
To make the potsticker filling, peel and chop the sweet potato into small cubes and steam until easily pierced with a fork.
In the meantime, saute the shallot, garlic, and ginger in sesame oil over med-high heat until translucent ( about 5 mins )
Mash steamed sweet potato cubes until creamy. Add shallot/garlic/ginger mix, soy sauce, sesame seeds, and cilantro. The mixture should have a similar consistency to cookie dough.
Place potsticker wrappers on a large cutting board. Place 2 tsp of the sweet potato mixture in the middle of each wrapper, rub water along the edges of the wrapper, fold, and seal.
Place in a steamer basket and steam until cooked through. About 3-5 mins.
*Or if not cooking right away, place all potstickers on a parchment-lined cookie sheet and freeze. Once frozen, place potstickers in a zip-lock bag.
*Steaming will take slightly longer when ready to cook if potstickers are frozen.
ENJOY!
