A pot sticker, or gyoza, is an addictively delicious snack from Japan. They got their funny name because you first have to crisp and brown the bottoms in hot oil, before you steam them.
Pot stickers are traditionally made with ground pork and cabbage; I gave them a Caribbean twist by filling them with roasted sweet potato and stir-fried bok choy. I do serve them with their traditional sesame-soy sauce as a finishing touch to this exquisite treat.
Don’t let the recipe scare you. It is not as complicated as it may seem. Try it and impress your friends and family during the holidays!
Caribbean Pot Stickers
- Prep Time: 40 mins
- Cook Time: 12 mins
- Total Time: 52 minutes
- Yield: Makes 35 dumplings
- For the Dumplings
- 300g sweet potato, peeled and cubed
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon cayenne
- pinch of salt & pepper
- 600g bok choy, green parts only, chopped
- 2 tablespoons sesame oil
- 2 cloves of garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 package dumpling dough
- 1 tablespoon cornstarch
- 1 tablespoon water
- vegetable oil, for panfrying
- For the Dipping Sauce
- 5 tablespoons soy sauce
- 2 1/2 tablespoons rice vinegar
- 1 teaspoon chile oil
- 1 teaspoon sesame oil
- Preheat the oven to 350F. On a baking sheet, mix the potatoes with the olive oil, cayenne, pepper & salt. Put in the oven and bake until soft, about 25 minutes. Let cool and finely mash with a fork.
- Meanwhile, heat the sesame oil in a frying pan and stirfry the bok choy together with the garlic and ginger until wilted, about 3 minutes.
- Mix the cornstarch with the water. Take a piece of dumpling dough and scoop 1 teaspoon of sweet potato mash and 1/2 teaspoon of stirfried bok choy on the lower half of the dough. With your finger, wet the sides of the upper half of the dumpling wrapper with the cornstarch mixture. Fold over the other half and close the dumpling by pleating it together from one side to the other. Repeat with the remaining dough and mixture.
- Heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat , put the dumplings with the sealed edges up in the pan and fry for 2-3 minutes, or until browned at the bottom. You will have to work in batches. Add about 1/3 cup of water and cover the pan with a lid or aluminium foil. Lower the heat to medium, and let the water evaporate, about 5-7 minutes. Fry the dumplings for another 1-2 minutes or until the bottoms are brown and crisp.
- While the dumplings cook, combine the soy sauce, rice vinegar, chile oil and sesame oil to make a dipping sauce.