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肉団子（シュウマイ風肉団子）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

minced pork : 300g
onion : 40g
椎茸 : 2個(30g)
(A) Katakuriko : 小さじ1
(A) salt : 小さじ1/2
(A) Liquor : 大さじ1/2
(A) Soy sauce : 小さじ1
(A) Oyster sauce : 小さじ1
水 : 200cc
和辛子 : 適量

Time required

30minutes

Procedure

1) make seeds 01:48
Put ground pork in a bowl.
Add chopped onions.
Add chopped shiitake mushrooms.
Add (A) and mix well.
2) mold 04:41
Divide 1 into 8 equal parts and make each one into a cylindrical shape.
3) simmer 05:16
Arrange 2 in a pot and add water.
Bring to a boil over high heat.
Move lightly so that it does not stick to the bottom of the pan.
Open the lid slightly and simmer over low heat for 5 minutes.
Remove the lid and heat over medium-low heat for 5 minutes.
Turn off the heat, place on a plate, and complete with Japanese mustard.

Point

・Amount to make 8 meatballs.
・Pork fat sticks to your hands easily, so wet your hands before shaping.
・Use a small pot that fits the dumplings perfectly.
・You can change Japanese mustard to vinegar soy sauce.
・Tane can be used as a dumpling ingredient by adjusting the taste.