- 1 cup 1/4″ cubed sweet potatoes
- 2 teaspoons olive oil
- Pinch Black Pepper
- 1 teaspoon ginger
- 1 clove garlic, minced
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame seeds
- 1 tablespoon minced cilantro
- 18 potsticker wrappers
- 1 to 2 tablespoons olive oil
- Preheat oven to 425˚. Toss the cubed sweet potatoes with olive oil and black pepper. Make sure your cubes are all roughly 1/4″- anything bigger and it will feel bulky to wrap. Roast for 15 minutes.
- Remove sweet potatoes from oven and stir in the ginger, garlic, soy sauce, and sesame seeds. Return the pan to the oven and roast for another 10 to 15 minutes until sweet potatoes are starting to brown. Remove from oven and let cool slightly, then stir in cilantro.
- Set up an assembling station with a small bowl of water, filling, and wrappers. Working with one skin at a time, place about 1 tablespoon of filling in the middle. Dip your finger in the water and run it along the entire edge of the wrapper. Fold both ends up (or corners if you are using square wrappers) and lightly pinch. Working with one side, pleat and pinch together making sure that once pleated, the potsticker is sealed. Repeat with remaining filling.
- If you want, you may now freeze any potstickers you may not use. Simply place on a tray so that no potsticker is touching another and freeze. Once frozen you may then transfer to a container. When ready to eat, you can cook them frozen- just allow for a little extra time.
- For cooking potstickers, heat a tablespoon of olive oil over medium heat in a medium sized pan. Working quickly, place potstickers in pan so that no potsticker is touching. Cook for 1- 1½ minutes until bottom is browned. Pour in ¼ cup of water, place a tight fitting lid on the pan, and continue to cook for another 3-4 minutes or until the wrappers are tender.
- Serve with an extra sprinkle of cilantro, sesame seeds, and soy sauce
I often double or triple this recipe and freeze a good portion to eat throughout the month.