Ingredients
1 LARGE SWEET POTATO
½ CUP EDAMAME OUT OF THE SHELL
1 TEASPOON MINCED GINGER
1 TEASPOON TERIYAKI SAUCE
12 WONTON SHEETS
1 EGG
YUZU GINGER SAUCE
½ CUP YUZU JUICE
½ CUP RICE VINEGAR
¼ CUP SOY SAUCE
4 TABLESPOONS SUGAR
1 TEASPOON MINCED GINGER
PINCH OF PEPPER
¼ TEASPOON MINCED GARLIC
2 TABLESPOONS OLIVE OIL
Preparation
BOIL SWEET POTATO UNTIL TENDER IN WATER.
STRAIN ONCE TENDER, AND RETURN TO POT, AND AT A LOW TEMPERATURE COOK OUT ANY EXCESS WATER.
COOL AND ADD EDAMAME BEANS ALONG WITH TERIYAKI AND GINGER.
ON A CLEAN SURFACE PLACE 4 WONTON SKINS.
WHISK EGG AND WITH A PASTRY BRUSH PUT EGG ON OUTER PARTS OF THE WONTON SKIN.
PLACE A SMALL AMOUNT OF SWEET POTATO MIXTURE ON CENTER OF SKIN. FOLD UP SIDES AND TWIST.
STEAM IN STEAMER FOR 7-8 MINUTES.
SERVE IMMEDIATELY.
DIPPING SAUCE
- IN A SMALL BOWL MIX ALL INGREDIANTS TOGETHER. SERVE AT ROOM TEMERATURE. DIVIDE INTO SMALL DIPPING BOWLS, GARNISH WITH CHIVES.
