Posted in Japanese

Sweet Potato Gyoza

2 sweet potatoes
28 gyoza skins
chopped chives
white miso
Boil the sweet potatoes until it is soft enought to mash.
Remove the skin and mash it.
Season half of it with chopped chives and half of it with white miso
Take a spoonful of the mashed sweet potatoes and place it on the middle of the gyoza skin.
Wet the edges of the circle with a tiny bit of water, and pinch the circle together, to make a crescent. (I didn’t make fancy pleats for my gyozas.)
Place the dumplings into boiling water until it floats then boil for further 2 minutes.
Allow it to cool.
Pan fry the dumplings until it turns golden.
Makes 28.
Will THEY make it again?

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