Stir-fried dish (Komatsuna, Shimeji mushrooms and fried tofu) | Recipe transcription by cook kafemaru
cook kafemaru Time required : 15minutes
#Chinese cuisine
#pottery
#Appetizers
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Dumplings with feathers ｜ Party Kitchen --Recipe transcription of Party Kitchen
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Ingredients
- cabbage : 300g
- Chinese chive : 60g
- Shiitake mushroom : 4g
- Minced pork : 300g
- Sesame oil : 2 tablespoons
- Gyoza skin : 50 sheets
- Hot water : 100ml x 5 times
- Grated cheese : 4 x 5 tbsp
- (A) Soy sauce : 4 tsp
- (A) Sake : 1 tablespoon
- (A) Salt : 1/2 teaspoon
- (A) Sugar : 1 tsp
Time required
40minutes
Procedure
-
1)
Make seeds
00:05
Put minced pork in a bowl, add sesame oil and mix by hand.
Add (A) and mix well.
Add leek, shiitake mushrooms and cabbage, mix thoroughly and let the plastic wrap adhere. -
2)
Make gyoza
00:54
Wrap the seeds in gyoza skin.
-
3)
Bake
01:23
Put 1/2 tablespoon of vegetable oil in a frying pan, heat, line up the gyoza, and bake on high heat for 2 minutes.
-
4)
Steam
01:28
Melt grated cheese in boiling water and pour into a frying pan.
Cover and steam over low medium heat for about 3 minutes.
Remove the lid and bake until the water is dry.
Point
・ By mixing minced pork and sesame oil first, it is juicy and the scent of sesame oil suppresses the odor of meat.
・ Add a solution of grated cheese and bake to make fragrant feathers. Since it is cheese, it can be kept fragrant forever.
・ If you add too much seed, it will stick out from the skin, so it is best to wrap it in a little less than 2/3 amount.
・ Since 10 pieces are baked, repeat this 5 times.
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