These little guys are fall packed into a wonton wrapper. I used Japanese sweet potatoes (it’s all I can find here), which taste slightly like chestnuts. Add a touch of umami-packed miso and the sharpness of scallions, then dip it into a little bit of salty soy sauce. I cook them like gyoza, so they have a crisp, seared bottom and tender, pasta-like tops. The contrast in textures is really lovely. You could fold them into different shapes if you’re so inclined, like Japanese gyoza or Chinese wontons.
Full disclosure: I first attempted a gyoza shape because I think they’re really pretty. Mine, however, were not so pretty. I need much, much more practice before photographing that shape! And I really liked the ratio of crisp bottom to tender top that that this half-moon shape yields, so it turned out to be okay that my dumpling-folding skills leave something to be desired.
The inspiration for the filling comes from this delicious Gourmet recipe. I upped the amount of miso for extra impact, however. I used closer to 1 tablespoon of miso by the time I was done adjusting the flavors. But I also LOVE miso and have found a mild white one that isn’t too salty or funky; you may not want to add quite as much!