Gyoza Dumplings with Alpine Leek

Name: Gyoza Dumplings with Alpine Leek
Yield: 30 servings
Cuisine: American
Ingredients: 80 grams Alpine leek; 200 grams ☆ Ground pork; 1 tbsp ☆ Soy sauce; 1 tsp ☆ Sesame oil; 1 tbsp ☆ Sake; 1 tsp ☆ Chinese chicken stock granule; 1 tsp ☆ Oyster sauce; 1 dash ☆ Salt and pepper; 1 dash ☆ Grated ginger; 30 skins Gyoza dumpling skins; 1 dash Sesame oil; 1/2 tsp Katakuriko (or potato starch); 50 ml Water

cookpad.japan @cookpad_jp

Because I picked a lot of alpine leek and brought them home.

The crispy "wings" can be made by turning on the heat after adding all the ingredients in the skillet.
Precooked gyoza dumplings can be stored in the freezer. Recipe by Mamipo-

Because I picked a lot of alpine leek and brought them home.

The crispy "wings" can be made by turning on the heat after adding all the ingredients in the skillet.
Precooked gyoza dumplings can be stored in the freezer. Recipe by Mamipo-

cookpad.japan @cookpad_jp

Because I picked a lot of alpine leek and brought them home.

The crispy "wings" can be made by turning on the heat after adding all the ingredients in the skillet.
Precooked gyoza dumplings can be stored in the freezer. Recipe by Mamipo-

Because I picked a lot of alpine leek and brought them home.

The crispy "wings" can be made by turning on the heat after adding all the ingredients in the skillet.
Precooked gyoza dumplings can be stored in the freezer. Recipe by Mamipo-

Saved

Ingredients

30 servings

80 gramsAlpine leek
200 grams☆ Ground pork
1 tbsp☆ Soy sauce
1 tsp☆ Sesame oil
1 tbsp☆ Sake
1 tsp☆ Chinese chicken stock granule
1 tsp☆ Oyster sauce
1 dash☆ Salt and pepper
1 dash☆ Grated ginger
30skins Gyoza dumpling skins
1 dashSesame oil
1/2 tspKatakuriko (or potato starch)
50 mlWater

Saved

Steps

1

Prepare the alpine leek (or ramps) . Remove the red stems.
2

Remove any thin membranes if there is any.
3

Rinse well with water. Clean up well to remove all the dirt and bugs.
4

Chop the alpine leek coarsely. If the leaves are large, cut them lengthwise also.
5

In a bowl, combine the chopped leek and all the ☆ ingredients.
6

Mix well until sticky, about 5 minutes.
7

Prepare the gyoza dumpling skins and a small amount of water (not listed).
8

Place the filling onto the skin with a spoon.
9

Apply some water along the edge of the skin and wrap the filling creating the pleats.
10

Wrap all the filling with the skins.
11

Drizzle the sesame oil in a skillet. Do not turn on the heat yet.
12

Place the gyoza dumplings with the flat sides down, so the bottom is coated with the sesame oil.
13

Dissolve the katakuriko really well into the water.
14

Pour the katakuriko slurry into the skillet.
15

Cover the skillet and turn on the heat.
16

Cook over medium heat for about 7 minutes. Remove the lid and cook for another 7 minutes.
17

Once the water evaporates, turn the gyoza dumplings over.
18

Heat them about 1 minute and they are done.
19

Here's dim sum-style wonton recipe
https://cookpad.wasmer.app/us/recipes/146882-dim-sum-style-alpine-leek-wonton-dumplings

Dim Sum-Style Alpine Leek Wonton Dumplings