Sweet Potato + Edamame Dumplings + Dipping Sauce

• 1 LARGE SWEET POTATO
• 1/2 CUP EDAMAME OUT OF THE SHELL
• 1 TEASPOON MINCED GINGER
• 1 TEASPOON TERIYAKI SAUCE
• 12 WONTON SHEETS
• 1 EGG
• YUZU GINGER SAUCE
• 1/2 CUP YUZU JUICE
• 1/2 CUP RICE VINEGAR
• 1/4 CUP SOY SAUCE
• 4 TABLESPOONS SUGAR
• 1 TEASPOON MINCED GINGER
• PINCH OF PEPPER
• 1/4 TEASPOON MINCED GARLIC
• 2 TABLESPOONS OLIVE OIL

1. * BOIL SWEET POTATO UNTIL TENDER IN WATER.
2. * STRAIN ONCE TENDER, AND RETURN TO POT, AND AT A LOW TEMPERATURE COOK OUT ANY EXCESS WATER.
3. * COOL AND ADD EDAMAME BEANS ALONG WITH TERIYAKI AND GINGER.
4. * ON A CLEAN SURFACE PLACE 4 WONTON SKINS.
5. * WHISK EGG AND WITH A PASTRY BRUSH PUT EGG ON OUTER PARTS OF THE WONTON SKIN.
6. * PLACE A SMALL AMOUNT OF SWEET POTATO MIXTURE ON CENTER OF SKIN. FOLD UP SIDES AND TWIST.
7. * STEAM IN STEAMER FOR 7-8 MINUTES.
8. * SERVE IMMEDIATELY.
9. DIPPING SAUCE
10. * IN A SMALL BOWL MIX ALL INGREDIANTS TOGETHER. SERVE AT ROOM TEMERATURE. DIVIDE INTO SMALL DIPPING BOWLS, GARNISH WITH CHIVES.

sweet potato, shell, ginger, teriyaki sauce, wonton, egg, ginger sauce, yuzu juice, rice vinegar, ubc, sugar, ginger, pepper, ubc, olive oil

Taken from www.epicurious.com/recipes/member/views/sweet-potato-edamame-dumplings-dipping-sauce-1265585 (may not work)