Sweet Potato, Mushroom and Scallion Boiled Dumplings

Steps

1. Make the dough: in a bowl, stir the flour and half the salt, then add the warm water and mix into a shaggy dough. Knead 5 minutes until smooth, cover and rest 30 minutes.
2. Meanwhile, bring a large pot of water (separate from the dough water) to a boil, add the sweet potato and cook 8 to 10 minutes until very tender. Lift out with a slotted spoon, mash in a bowl and keep the pot of water for the dumplings.
3. Heat the canola oil in a skillet over medium-high heat. Cook the mushrooms 6 to 8 minutes until browned and dry, then add the garlic and half the ginger and cook 1 minute.
4. Make the filling: add the mushroom mixture, the edamame, three-quarters of the green onion, 15 g of the soy sauce, half the toasted sesame oil, the remaining salt and the black pepper to the mashed sweet potato and mix well. Let cool.
5. Make the soy-ginger dip: in a small bowl, stir the remaining soy sauce, the cider vinegar, the remaining ginger, the remaining toasted sesame oil and the remaining green onion.
6. Divide the dough into 32 pieces. Roll each into a thin 3 1/2-inch round on a lightly floured surface, keeping the rest covered.
7. Put a heaping teaspoon of filling in the center of each wrapper, wet the edge with a little water, fold into a half-moon and pleat or press firmly to seal.
8. Return the pot of water to a boil. Cook the dumplings in two batches, stirring gently, 4 to 5 minutes until they float and the wrappers are tender and slightly translucent.
9. Lift out with a slotted spoon and serve hot, 8 per person, with the soy-ginger dip.