Japanese Sweet Potato Gyoza
Gyoza originally became known in Japan following the Chinese jiaozi, where it found its place in almost every family's cookbook by the mid-20th century. The sweet potato version is an innovation of modern Japanese cuisine, combining traditional techniques with plant-based gastronomy trends. The perfect texture of gyoza comes from the double cooking method: first, they are fried until crispy, then steamed to soften the top of the dough while the bottom retains its crunch. Tip: always let the filling cool before filling, to avoid soaking the dough. You can serve this dish for light lunches or as a welcome bite for guests. Gyoza is both creative and traditional, so it is sure to impress everyone at the moment of serving.
Ingredients for this recipe
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Preparation Steps
1
Peel and chop the sweet potato, then cook in lightly salted water until tender, about 10-12 minutes. Drain and mash with a fork until smooth. The smoother the mash, the easier it will be to fill the gyoza.
2
Finely chop the cabbage, lightly salt it, and let it stand for 10 minutes. Then, squeeze out any excess water with your hands to prevent the filling from becoming soggy.
3
Slice the green onions, and grate the garlic and ginger. In a bowl, combine the sweet potato mash, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, a pinch of salt, and pepper. Mix well to ensure the spices are evenly distributed.
4
Place a teaspoon of filling in the center of each gyoza wrapper. Moisten one edge of the wrapper with water, fold in half, and pinch the edges together with your finger. A well-made gyoza is tightly sealed and shapely.
5
Heat a tablespoon of oil in a skillet over medium heat. Place the gyozas in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
6
Pour 100 ml of water into the skillet, immediately cover, and steam for 5-6 minutes, until the water evaporates. This combined frying and steaming technique gives the gyoza its characteristic texture: a crispy bottom and a soft top.
7
Once the water has completely evaporated, remove the lid and cook for another 1-2 minutes to crisp up the bottom of the gyoza again.
8
Serve hot, with soy sauce for dipping. Tip: You can sprinkle with fresh chopped green onions or toasted sesame seeds before serving.
