Serves 8 (4 dumplings each)
Fresh, light sweet potato and smoked salmon dumplings are a cinch to prepare
12 ounces smoked salmon, cut into thumb sized bites
1 cup smashed sweet potato puree (see preparation note)
2 scallions, minced
2 teaspoons minced garlic
2 teaspoons fresh, peeled, minced ginger
24 small, round gyoza wrappers
1 tablespoon oil
• Mix together the smoked salmon, sweet potato puree, scallions, minced garlic, kosher salt and ginger.
• Fill the gyoza wrappers with a teaspoon of filling at a time. Pinch shut with fingers. Brush each dumpling with egg white.
• Fry the dumplings. The perfect dumpling will have a crispy, golden underside. Heat the oil in a pan to high heat. Line the pan with dumplings, making sure they don’t touch. Let them fry for two minutes, or until their bellies are golden. Add 1/3 cup of water to the pan, and then place a lid on top. This will now steam and cook the dumplings. Allow them to cook for about five minutes. Remove the lid. The dumplings should look a bit wrinkly now, but go ahead and let them cook for another two minutes without the lid on. They are now ready to serve (they are best served piping hot, so don’t cook the dumplings until right before you serve them).
• Dollop with tzatziki sauce.
Tzatziki sauce is a garlic herb sour cream-like sauce great for spreads and dipping. Find it next to pre-made dips or in the cream cheese section of most German grocery stores or the commissary.