Sweet Potato Gyoza with Beet Puree

将蒸汽罐的底部加入到1/2英寸的深度;煮沸在中高。将蒸汽篮放入锅中。添加甜菜;覆盖并将热量减少到介质。蒸汽直到甜菜在用刀刺穿时嫩，大约20分钟。

转移甜菜到搅拌机。加入2汤匙黄油，2汤匙醋，2汤匙水，1/2茶匙盐和保存的柠檬。过程直到平滑，约1分钟，停止根据需要刮下侧面。将甜菜酱转移到一个小碗，留出。

Pierce 1 pound sweet potatoes all over with a fork, and wrap in damp paper towels. Microwave on HIGH until tender, about 10 minutes, turning after 5 minutes. Let cool slightly. Cut potatoes in half; scoop out pulp to equal 3/4 packed cup; discard skins. Place pulp in a medium bowl; mash, and set aside.

皮剩下1/2磅波塔toes, and cut into 1/4-inch cubes to equal 1 cup. (Reserve any remaining sweet potato for another use.) Heat remaining 1 tablespoon butter in a large skillet over medium until sizzling. Add cubed sweet potatoes; cook, stirring often, just until tender but not browned, about 5 minutes. Transfer 1/3 cup cooked sweet potato cubes to bowl with mashed sweet potatoes. Stir in hazelnut butter, sumac or lemon juice, coriander, pepper, and 1 1/4 teaspoons salt until thoroughly blended. (You should have about 1 cup sweet potato filling.)

Toss together cilantro, remaining cubed sweet potatoes, remaining 1/2 teaspoon rice vinegar, and remaining 1/4 teaspoon salt; set aside.

一次使用1个包装器，用水刷包裹物的边缘。勺子2茶匙红薯填充到包装的中心。折叠成包装半填充;按住边缘以密封。转移到烤盘;盖上干净，干燥的厨房毛巾。重复程序，剩余的包装器和填充。

Heat 1 tablespoon oil in a large nonstick skillet over medium. Arrange half of dumplings in a single layer in skillet. Cook, undisturbed, until bottoms are golden brown, about 5 minutes. Add 1/4 cup water, cover, and increase heat to high. Cook until water is mostly evaporated and wrappers are cooked through, about 3 minutes. Transfer to a plate, and cover loosely with aluminum foil to keep warm. Repeat procedure with remaining 1 tablespoon oil, remaining dumplings, and remaining 1/4 cup water.

Spoon 2 tablespoons beet puree into each of 6 shallow bowls; top with 4 gyoza. Sprinkle gyoza evenly with cubed sweet potato mixture and sliced scallions.