Sweet Potato Gyoza with Beet Puree

Ingredients

• 1 1/2 cups coarsely chopped peeled red beets (from 8 ounces beets)
• 3 tablespoons unsalted butter, divided
• 2 tablespoons plus 1/2 teaspoon rice vinegar, divided
• 1/2 cup plus 2 tablespoons water, divided, plus more for brushing
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon finely chopped preserved lemon
• 1 1/2 pounds sweet potatoes, divided
• 1 tablespoon hazelnut or almond butter (such as Organic Traditions)
• 1 teaspoon sumac or 1 teaspoon fresh lemon juice
• 1/2 teaspoon toasted and cracked coriander seeds
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon thinly sliced fresh cilantro
• 24 gyoza wrappers
• 2 tablespoons canola oil, divided
• Thinly sliced scallions, for garnish

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