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Shrimp Gyoza|table diary 식탁일기's recipe transcription

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Ingredients

  • Shrimp (shelled) : 200g
  • (A) salt : 1/2 teaspoon
  • (A) sugar : 1 teaspoon
  • (A) Pepper : 3/10 teaspoon
  • (B) white wine : 1 tablespoon
  • (B) Chicken bone soup base : 1/2 teaspoon
  • Starch : 1 tablespoon
  • (C) oil : 1 tablespoon
  • (C) Sesame oil : 1/2 teaspoon
  • 小麦粉 : 50g
  • 片栗粉 : 25g
  • 水 : 70ml

Time required

50minutes

Procedure

  1. 1) cut shrimp 00:17

    Cut half of the shrimp into small pieces and place in a bowl.
    Crush the remaining half with your hands and then hit with a knife.
    put in the same bowl.

  2. 2) add seasoning 00:45

    Add (A) to 1 and mix in one direction for 2 minutes.
    Add (B), potato starch, and (C), and mix for 1 minute each time.
    Wrap and let it rest in the refrigerator for 30 minutes.

  3. 3) make the dough 01:42

    Mix flour and potato starch well.
    Bring the water to a boil and immediately add it to the flour.
    Mix with a rubber spatula to form a lump.

  4. 4) mold 02:19

    Take out 3 onto a cutting board and knead by hand for 2 minutes.
    Put it in a plastic bag and let it rest for 10 minutes, then roll it out and cut it into 15 pieces.

  5. 5) wrap shrimp 03:00

    Crush 4 with your hands and then roll it out as thin as possible with a rolling pin.
    Place 2 in the center of the bottom half, wrap while making folds, and cut off the excess with scissors.
    Make 15 of the same item.

  6. 6) 蒸す 04:24

    蒸し器にクッキングシートを敷き、その上に5を並べる。
    約5分蒸して完成。

Point

・When chopping the shrimp by hitting it with a knife, if it is too finely chopped, it will lose its texture, so it is better to chop it coarsely.
・Add the seasonings to the shrimp and mix them.
・Put the cut dough in a plastic bag and take it out little by little to prevent it from drying out.
・Sprinkle with soy sauce, vinegar, chili oil, etc.

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