Dim Sum-Style Alpine Leek Wonton Dumplings
cookpad.japan @cookpad_jp
I harvested a lot of alpine leek.
Since these wanton dumplings can be used in many different dishes, I make a lot of them and store them in the freezer.
Press out the air while wrapping the fillings, so that the dumplings won't fall apart easily when you cook them. If you boil them in rapidly boiling water, they may break apart.
Reduce heat to medium after adding the wanton dumplings.
They can be stored in the freezer. Recipe by Mamipo-
Open in Cookpad AppCooking Instructions
- 1
To prepare the alpine leek, remove the red stem part.
- 2
Remove the thin membrane, if there is any.
- 3
Rinse well with water. Rinse well to remove any dirt or debris.
- 4
Coarsely chop the alpine leek. If the leaves are large, cut them lengthwise, too.
- 5
In a bowl, add the chopped alpine leek and all the ☆ ingredients.
- 6
Mix well until sticky for about 5 minutes.
- 7
Prepare the gyoza dumpling skins and a small amount of water (not listed).
- 8
Drop the filling onto the skin with a spoon.
- 9
Wrap the filling while pressing out the air.
- 10
Wrap all the filling with the skins.
- 11
In a pot, bring some water (not listed) to a boil.
- 12
Reduce heat to medium and add the wanton dumplings.
- 13
Once the dumplings are transparent and start to float, they are done.
- 14
Transfer it to a serving plate. Add a small amount of hot water to prevent them from cooling down too quickly. You can also serve them directly from a hot pot.
- 15
Eat it with the mixture of some ponzu and a small amount of grated daikon radish.
- 16
Sprinkle some daikon radish spouts and it is done.
- 17
They are good in a kimchi hot pot also.
- 18
Alpine Leek Gyoza Dumplings
https://cookpad.wasmer.app/us/recipes/152638-gyoza-dumplings-with-alpine-leek
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