Beijing Sweet Potato Potstickers

• Prep Time: 20 min
• Cook Time: 1 hr
• Total Time: 1 hr 20 min
• Makes 6 Servings

Ingredients

• 1 Bag Ore Ida Steam n' Mash Cut Sweet Potatoes
• 3 Tablespoon(s) VEGETABLE OIL
• 3/4 Cup(s) SHALLOTS minced
• 2 GARLIC CLOVES minced
• 2 Tablespoon(s) FRESH GINGER minced
• 1 Teaspoon(s) VIETNAMESE CHILI GARLIC SAUCE
• 2 Teaspoon(s) SESAME OIL
• 2 Tablespoon(s) FRESH LIME JUICE
• 2 Tablespoon(s) KOSHER SALT
• FOR THE POTSTICKERS
• 1 POTSTICKER WRAPPERS package
• 1 1/2 Tablespoon(s) VEGETABLE OIL
• VEGETABLE OR CHICKEN BROTH OR WATER
• SESAME SEEDS toasted
• SPICY GINGER LIME DIPPING SAUCE
• SAUCE
• 1 Teaspoon(s) SESAME OIL
• 1/4 Cup(s) RICE VINEGAR
• 1/4 Cup(s) FRESH LIME JUICE
• 2 Tablespoon(s) SUGAR
• 1 1/2 Teaspoon(s) GINGER finely grated
• 1/2 Teaspoon(s) VIETNAMESE CHILI GARLIC SAUCE
• 2 Tablespoon(s) SOY SAUCE
• 1 Tablespoon(s) CHIVES chopped
• 1 Tablespoon(s) CILANTRO chopped

Instructions

Combine all ingredients in small, non reactive bowl and mix. Heat vegetable oil over medium high heat. Add shallots, garlic and ginger. Sauté until shallots are golden and translucent. Set aside.

Prepare sweet potatoes according to package directions. Place in large mixing bowl and mash well with potato masher or large fork. Add shallot mixture, chili garlic sauce, sesame oil, lime juice and salt. Chill several hours.

Remove sweet potato filling from refrigerator. Place one potsticker wrapper on work surface. Place one teaspoon of filling in center of wrapper. With pastry brush moisten edges of wrapper with water. Fold wrapper over filling in half, pressing out air and sealing edges together to create a half moon. Pleat edges with fingers or press with fork to make decorative ridges. Set potsticker on cookie sheet and cover with plastic wrap or damp towel to keep moist. Repeat with remaining filling and wrappers. May be made ahead and kept in refrigerator, covered until ready to fry.

Coat skillet or wok with 1-2 tablespoon oil over high heat until smoking. Place 6-8 potstickers at a time in hot pan, do not crowd, and let cook for 1 minute to brown. Turn potstickers over with tongs, add ¼ cup broth or water and cover with lid. Take care, it will spatter. Turn heat to low, and led steam for 2 minutes. Remove lid and let cook 1 more minute. Remove potstickers to paper towel lined cookie sheet to drain. Sprinkle with toasted sesame seeds.

Serve immediately with Spicy Ginger Lime Dipping Sauce.

Ore Ida Steam n' Mash Cut Sweet Potatoes