sweet potato dumplings

(recipe taken from epicurious, with a little changes here and there)

ingredients :

500 mg sweet potato

1 shallot / half onion

2 cloves garlic

1/2 red chilli, chopped

12 wonton wrappers

1 packet soba noodles, cooked accordingly, then refrigerated

3 tbsp miso

1 tbsp mirin

1 tsp grated ginger

1 bunch bok choy

spring onion, sliced

1/2 block tofu


  • peeled and diced sweet potatoes (2×2 cm), microwave 1.5 min (repeat 3 – 4 times, or until sweet potatoes soft,and then mashed the potatoes
  • heat oil in frying pan, add shallot / onion, stir fry until fragrant, add garlic, and chopped red chilli, cook for another 1 – 2 min
  • stir garlic & onion mixture into mashed sweet potato
  • dilute miso paste in small bowl with a little bit of water, add mirin and soy sauce
  • lay wonton wrapper on palm of hand (left, if you are right handed), fill with 1 tbsp sweet potato mixture, gather the edges to form a tiny bowl
  • otherwise, you can just put less filling, wet edges of the skin with water and close the edges of the wrappers, this way it is less likely to fall apart in boiling water
  • cook dumplings in boiling water until the skin translucent, dont overcrowd the pot, better to cook in batches
  • drain dumplings, and transfer to plates
  • using the same pot, cook tofu and  bok choy for 30 sec – 1 min, take the pot off from the heat
  • stir in miso that has been diluted
  • arrange soba noodle in the bowl, top with the soup and the dumplings, sprinkle with spring onion