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1
Prepare the alpine leek (or ramps) .
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2
Remove the red stems.
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3
Remove any thin membranes if there is any.
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4
Rinse well with water.
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5
Clean up well to remove all the dirt and bugs.
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6
Chop the alpine leek coarsely.
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7
If the leaves are large, cut them lengthwise also.
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8
In a bowl, combine the chopped leek and all the ingredients.
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9
Mix well until sticky, about 5 minutes.
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10
Prepare the gyoza dumpling skins and a small amount of water (not listed).
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11
Place the filling onto the skin with a spoon.
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12
Apply some water along the edge of the skin and wrap the filling creating the pleats.
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13
Wrap all the filling with the skins.
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14
Drizzle the sesame oil in a skillet.
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15
Do not turn on the heat yet.
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16
Place the gyoza dumplings with the flat sides down, so the bottom is coated with the sesame oil.
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17
Dissolve the katakuriko really well into the water.
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18
Pour the katakuriko slurry into the skillet.
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19
Cover the skillet and turn on the heat.
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20
Cook over medium heat for about 7 minutes.
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21
Remove the lid and cook for another 7 minutes.
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22
Once the water evaporates, turn the gyoza dumplings over.
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23
Heat them about 1 minute and they are done.
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24
Here's dim sum-style wonton recipe
