for the gyoza
- 1 large sweet potato, scrubbed and peeled
- 2 TB peanut oil
- 3–4 lemongrass hearts, chopped
- 1 large shallot, sliced thinly
- 1/2 fresh cilantro, chopped
- 1/8 cup peanuts, roughly chopped
- vegan dumpling wrappers (I used square, but round is fine too)
- 1 tsp ground flax seeds (I used a coffee grinder), mixed with 5 TB flax milk
for the sauce
- 1/4 cup mirin
- 2 TB soy sauce
- 1 tsp vinegar
- 1 tsp sugar
- 1 tsp to 1 TB sriracha
- red pepper flakes
- Chop the sweet potato into small, dice-sized pieces. Bring plenty of water to boil in a medium-sized pot, add the potatoes, salt and a bit of oil and boil, uncovered, for 12-15 minutes. Drain, mash and set aside.
- In a small saucepan, saute the lemongrass hearts and shallots in the peanut oil for 3-4 minutes over medium heat. Transfer to the sweet potato mash and combine well. Add in the peanuts and chopped cilantro and allow to cool for about 10 minutes.
- To assemble the gyozas, lay one wonton skin on a flat surface. Dip your finger into the flax seed/milk mixture and run it along both ends of the wrapper to help create a seal. Then place 1 tsp of the sweet potato mixture into the center of the wrapper. Fold the wonton into a triangle shape and run your finger along both edges to seal it. Then, pinch the edges together to create a crimped shape along the edges. Lay the assembled gyoza on a slightly oiled cookie sheet while you prepare the rest of the gyozas.
- Once they are all assembled, heat some oil in a medium-sized frying pan over medium-high heat. Let the pan heat up very well, about 4-5 minutes. Gently place the gyoza in a single layer in the pan, taking care to watch for any oil splashes. Let them sit in the pan for 3-4 minutes, or until well-browned on one side.
- Take 1/4 cup water and slowly pour it into the pan. It will violently sizzle. Cover immediately, and reduce the heat to low. Allow it to steam for an additional 5-7 minutes. Transfer back onto the cookie sheet to cool, and repeat the process until all of the gyozas have been cooked through.
- To make the sauce, whisk together all of the sauce ingredients. These can be served warm, room temperature or cold.