Hi readers! Have you ever made potstickers before? I hadn't before this recipe, and it definitely won't be my last time making these. I was actually going to share these with my friend, Cat, but once I ate the four pictured, I had to eat the rest immediately. LOL, sorry Cat! Really though, these were too good. They are filled with sweet potatoes and cilantro, plus some soy sauce and cumin. I had to top them with Sriracha too (it's my go to sauce), but they were great without! Just looking at these photos is making me crave these again. I'm loving finding all of these different ways to use sweet potatoes too, it's my favorite tuber veggie. These were a lot easier than I was anticipating! It was one of those intimidating recipes again, and though they did take a little bit to make, they are totally worth it. I also love that these are vegan, it's a great way to skip the dairy and meat. It's nice to have a meat-free day sometimes. Get the how-to below!
Ingredients: yields 8 potstickers
- 1 large sweet potato, cubed
- a handful of cilantro
- a clove of minced garlic
- 4 tbs. of olive oil (two for baking, two for browning)
- 1 tbs. of cumin
- 1 tbs. of soy sauce
- 1 tbs. of sesame oil
- 8 wonton/potsticker wrappers (usually found in the produce section)
Step one - Preheat oven to 425. Toss your sweet potatoes with the olive oil and cumin and roast in the oven for 15 minutes.
Step two- Remove your potatoes from the oven, and toss in the garlic, soy sauce, and sesame oil. Bake for another 15 minutes. Once baked, add in cilantro, and mash up the potatoes a little bit with your spatula.
Step three - Set up a bowl of water on a clean surface to assemble your potstickers. On each wrapper, place a spoonful of filling. Fold the wrapper, top corner to bottom corner, stuffing the filling inside. Then fold up the sides and seal all sides with water.
Step four - Heat your last tablespoons of oil in a skillet over medium high heat. Place each potsticker in the pan, and make sure they don't touch. Brown on the bottom for about a minute, and then add 1/4 cup of water to the pan (watch out for the steam!) and cover. Cook for a couple of minutes, until the wrappers become pretty clear. Serve with your favorite dipping sauce and enjoy!