Preheat an oven to 180*
Peel and dice the sweet potato into 2 cm cubes.
Toss in the oil and bake for approximately 20 minutes until soft.
Season with the soy to taste and squash with a spoon to a paste.
Finely chop the garlic, chili and peeled ginger.
Bring the water to the boil in separate sauce pans.
Add the wakame to one and the wild mushroom to the other, soak until soft and then drain and chop.
Mix all the ingredients to taste.
Lay out the dumpling sheets and place a spoon of the mix into the middle, brush around the edge with a little water and the fold all of the edges up to the top to form a little money bag or parcel.
Cook either in a steamer for approximately 6 minutes until the skin is translucent,or in apreheated deep fryer at 180* until crispy.
«Serve with either a coriander mayonnaise or just a simple sweet chili sauce, delicious! Try adding a puree of raw prawn to add firmness and flavor to the mix»