Filling

Finely chop the ground meat.

Thinly slice the white part of the leek and the scallion stems.

Mince the garlic.

In a large bowl, combine the meat, leek, scallions, soy sauce, sugar, egg, cornstarch, ginger, and sesame oil.

Season with salt and pepper. Mix well until you get a sticky paste.

Assembling the dumplings

Form 30 small balls of filling and place them on a sheet of parchment paper.

Take a wonton wrapper and use a brush to moisten the entire surface with water.

Place the moistened side of the wrapper against the meat, then twist gently to seal.

Repeat with all the filling balls.

At this stage, you can freeze them: first lay them flat on a tray, and once they're firm, you can group them together.

Popotte's Tips:

- You can also steam them completely for 15 minutes.

- Make a quick dipping sauce with 1/2 teaspoon grated ginger, 1/2 tablespoon soy sauce, and 1/2 tablespoon sesame oil.

Add a little chili if you want more heat.