Gyoza Dumplings with Alpine Leek
Ingredients
- 80 grams Alpine leek
- 200 grams pork, Ground
- 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 ginger, Grated
- 30 skins Gyoza dumpling skins
- 1 dash Sesame oil
- 1/2 tsp Katakuriko, (or potato starch)
- 50 ml Water
Directions
Prepare the alpine leek (or ramps) .Remove the red stems.
Remove any thin membranes if there is any.
Rinse well with water.
Clean up well to remove all the dirt and bugs.
Chop the alpine leek coarsely.
If the leaves are large, cut them lengthwise also.
In a bowl, combine the chopped leek and all the ingredients.
Mix well until sticky, about 5 minutes.
Prepare the gyoza dumpling skins and a small amount of water (not listed).
Place the filling onto the skin with a spoon.
Apply some water along the edge of the skin and wrap the filling creating the pleats.
Wrap all the filling with the skins.
Drizzle the sesame oil in a skillet.
Do not turn on the heat yet.
Place the gyoza dumplings with the flat sides down, so the bottom is coated with the sesame oil.
Dissolve the katakuriko really well into the water.
Pour the katakuriko slurry into the skillet.
Cover the skillet and turn on the heat.
Cook over medium heat for about 7 minutes.
Remove the lid and cook for another 7 minutes.
Once the water evaporates, turn the gyoza dumplings over.
Heat them about 1 minute and they are done.
Here's dim sum-style wonton recipe