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Roast Sweet Potato Dumplings with Sweet Soy & Coriander

A warm, delicious entree or snack. You can freeze them and cook them whenever you're after a nutricious, tasty snack.

Serves: 4
Preparation time: 35 minutes


300g orange sweet potato
a pinch of sea salt
1 tspn toasted sesame oil
1 tspn vegetable oil
Gyoza wrappers or gow gee pastry wrappers (dumpling pastry available at any Asian grocery store)
1 egg

1. Peel and cut roughly 2 inch chunks of sweet potato, lightly coat with vegetable oil. Bake in 200 degree oven for approximately 20 minutes or until soft. Mash or blend until smooth. Add sesame oil and sea salt to taste.
2. Crack the egg and put the white into a small bowl. Lay down the dumpling wrappers, 6 at a time, place a teaspoon of sweet potato mixture into each then brush with egg white. Fold over, trying not to create air pockets in the dumplings. Gently squeeze and set aside on a tray.
3. Bring 2 litres of water to boil with a pinch of salt. Just prior to adding the dumplings, stir the water so it's swirling, then drop in dumplings 6 at a time. The moving water stops them from sticking to the bottom.
4. The dumplings will cook in 2 minutes,. Remove and serve immediately with a drizzle of sweet soy sauce and some fresh coriander leaves. You can freeze any left overs and cook them by popping frozen dumplings into boiling water. These take a little extra time to cook.