Sweet potato momos
For the dipping sauce:
2 tablespoons toasted sesame oil
4 tablespoons dark soy sauce
2 teaspoons sugar or honey
1 1/2 tablespoons rice vinegar
1 teaspoon chili flakes
For the dumplings:
Neutral oil for frying
2 garlic cloves, peeled and crushed
1 small red chili, finely chopped
2 sweet potatoes, coarsely grated
2 teaspoons dark soy sauce
½ teaspoon salt
4 scallions, very finely sliced
25 dumpling wrappers
For the sauce, whisk all the ingredients in a small bowl and set aside.
For the filling, heat two tablespoons of oil in a frying pan. When hot, add the garlic and minced chili. Cook for one minute, stirring, until fragrant. Add the grated sweet potatoes, and stir-fry for another minute. Add the soy sauce and salt, and cook for three minutes more, until there is no liquid left in the pan. Take off the heat and fold in the sliced scallions and set aside to cool.
To make the dumplings, take out a large plate or cutting board to work on and fill a small bowl with water. Take one wrapper (keep the rest covered to stop them from drying out) and put a tablespoon of filling in the center. Dampen all the remaining exposed parts of the wrapper with a wet finger, then fold over to enclose the filling. Pinch and pleat the wrapper closed, working from one side to the other and pressing out as much air as possible.
To cook the dumplings, heat a tablespoon of oil in a frying pan over medium-low heat. When hot, add as many momos as can comfortably fit in a single layer. Fry for two minutes, until the bottoms are golden, then add five tablespoons of water and cover the pan with a lid. Leave to steam for six to seven minutes, or until the water has evaporated, and serve hot with the dipping sauce on the side.
