Prep: 20 minutes
Total: 1 ½ hours
for the filling:
2 sweet potatoes (about 13 1/2 ounces|400 grams)
2 tablespoons sesame oil
3 spring onions, green ends reserved for garnish, finely chopped
1 (2-inch) piece ginger, peeled and minced
kosher salt, to taste
1 pack fresh egg wonton wrappers (about 24)
toasted sesame seeds, to garnish
for the chili vinegar dressing:
1/4 cup|60 ml chili oil (either home made or shop brought)
2 tablespoons|25 ml light soy sauce
1 1/2 tablespoons black vinegar
1 tablespoon finely chopped garlic
2 teaspoons finely chopped ginger
2 teaspoons Turkish chili flakes
1 teaspoon golden syrup
1 teaspoon roasted and ground Sichuan pepper
1 spring onion, finely chopped
1. Make the filling: Heat the oven to 350°F|180°C. Bake the potatoes for 45 minutes, or until very soft. Cool slightly, then peel and mash onto a sheet tray. Lower the oven temperature to 300°F|150°C and bake an additional 15 minutes to dry them out further. Remove from the oven and cool, then transfer to a bowl with the sesame oil, spring onions, ginger, and salt.
2. Make the dressing: Mix all the ingredients together and set aside.
3. Fill the wontons: This can be done in a number of ways. Either in little money parcels or just folded over in triangles. There are a number of youtube tutorials online. Whichever way you choose, you should place about 1 tablespoons of filling on each wonton square, then fold it up into parcels. Transfer to a parchment paper-lined baking sheet and refrigerate until you’re ready to boil. These can also be frozen then transferred to freezer bags. Cook from frozen.
4. To cook, bring a large pot of water to a boil. Cook fresh wontons for 2 minutes and frozen for about 3 minutes. Transfer to a bowl using a slotted spoon and toss with a ton of dressing. Transfer to a serving platter and garnish with the sliced spring onion and sprinkle with toasted sesame seeds.