Hi, I am Joana. Today, I will show you a way to make gyoza dumplings with alpine leek recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Gyoza Dumplings with Alpine Leek Recipe
Gyoza Dumplings with Alpine Leek is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Gyoza Dumplings with Alpine Leek is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook gyoza dumplings with alpine leek using 13 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make Gyoza Dumplings with Alpine Leek:
- Take 80 grams Alpine leek
- Take 200 grams ☆ Ground
- Get 1 tbsp ☆ Soy sauce
- Take 1 tsp ☆ Sesame oil
- Prepare 1 tbsp ☆
- Get 1 tsp ☆ Chinese chicken stock granule
- Prepare 1 tsp ☆ Oyster sauce
- Make ready 1 dash ☆ Salt and pepper
- Take 1 dash ☆ Grated ginger
- Make ready 30 skins Gyoza dumpling skins
- Get 1 dash Sesame oil
- Prepare 1/2 tsp Katakuriko (or potato starch)
- Prepare 50 ml Water
Instructions to make Gyoza Dumplings with Alpine Leek:
- 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 - - https://cookpad.com/us/recipes/146882-dim-sum-style-alpine-leek-wonton-dumplings
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