Sweet Potato And Miso Dumplings

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• Step 1

  Combine sweet potato, miso, butter and scallions. Depending on your potatoes, this mixture might be really thick and starchy. You can add a few tablespoons of water to thin it out a little bit. Taste, and adjust seasonings if necessary.

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  Step 2

  Lay 1 wonton wrapper flat on a work surface. Brush the edges with a little bit of water. Scoop filling into the middle of the wrapper and fold the top over the filling, pressing firmly to seal. I used the tines of a fork to seal the edges even more securely and create a pretty edge. The amount of filling for each dumpling will depend on the size and shape of your wrappers. I used small round wrappers, which held about 1/2 tablespoon of filling. Just make sure you're not overstuffing them, where the filling is bursting out around the edges. This will get messy when we get to the cooking part!

• Step 3

  Once your dumplings are done, heat a large nonstick skillet (choose one that has a coordinating lid) over medium heat. Add 1 tablespoon of oil. Once the oil is shimmering from the heat, arrange as many dumplings as you can comfortably fit in the pan (I cooked about 10 at a time). Cook, uncovered until the bottoms of the dumplings are seared to a golden brown, about 3 minutes. Don't flip them, we only want to sear one side.

• Step 4

  Now, this part can get a little messy because you're adding water to hot oil. Keep the lid handy (or you can use a splatter guard if your pan doesn't have a lid). Add 1/4 cup of water to the pan, and quickly cover with the lid. Be careful! Tiny droplets of hot oil will fly around.

• Step 5

  Cook, covered, shaking the pan gently every few minutes, until the tops of the dumplings are tender. This should take about 3 minutes.

• Step 6

  Repeat with remaining dumplings.

• Step 7

  Serve with soy sauce. You could garnish with additional chopped scallions, sesame seeds, or chili pepper flakes.

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