鶏ごぼう焼きつくねシウマイ｜くまの限界食堂さんのレシピ書き起こし

Sprinkle the surface of the ground chicken with salt, put it in a bowl and knead well with your hands.

Coarsely chop the onion and burdock root.
Soak the burdock in water for about 10 seconds.

Add grated ginger to 1.
Add the onion, drained burdock, and (A) and mix by hand.

Place 3 on top of the expanded plastic wrap, arrange into a rectangle, and cover the top with plastic wrap.
Cut the wrap into 15 equal pieces with chopsticks, and shape each piece into a round shape.
Cover the shumai skin one by one.

フライパンにタネを下にして4を並べる。
油を回し入れ、片面を焼き色が付くまで焼く。
裏返したら水40ml(分量外)を入れ、蓋をして蒸し焼きにする。
蓋を取って水分を飛ばしたら完成。