Dim Sum-Style Alpine Leek Wonton Dumplings
Dim Sum-Style Alpine Leek Wonton Dumplings

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, dim sum-style alpine leek wonton dumplings. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Dim Sum-Style Alpine Leek Wonton Dumplings is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Dim Sum-Style Alpine Leek Wonton Dumplings is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have dim sum-style alpine leek wonton dumplings using 9 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Dim Sum-Style Alpine Leek Wonton Dumplings:
  1. Prepare 50 grams Alpine leek (or Chinese chives)
  2. Take 30 Gyoza dumpling skins
  3. Take 150 grams ☆ Ground pork
  4. Prepare 1 tsp ☆ Sesame oil
  5. Take 1 tsp ☆ Sake
  6. Prepare 1 dash ☆ Salt and pepper
  7. Get 1 tsp ☆ Oyster sauce
  8. Make ready 1 dash ☆ Ginger (grated)
  9. Prepare 1 tsp ☆ Soy sauce
Instructions to make Dim Sum-Style Alpine Leek Wonton Dumplings:
  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.com/us/recipes/152638-gyoza-dumplings-with-alpine-leek

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