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餃子（ちくわ餃子）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

ちくわ : 6本
豚ひき肉 : 100g
キャベツ : 60g
ニラ : 2本
にんにく : 1片
生姜 : 10g
(A) Soy sauce : 小さじ1/2
(A) sugar : 小さじ1
(A) cooking sake : 小さじ1/2
(A) Katakuriko : 小さじ1
(A) Sesame oil : 小さじ1
(A) salt and pepper : 適量
塩 : 小さじ1/3
ごま油 : 小さじ2

Time required

25minutes

Procedure

1) Prepare the cabbage 02:00
Remove the core from the cabbage and cut into pieces.
Put the cabbage in a bowl, add salt, rub it in and let it sit for 10 minutes.
Squeeze the cabbage with your hands to remove the water.
2) cut other materials 02:41
Cut off the roots of the chives and cut them into 1 cm wide pieces.
Peel the ginger and chop it finely.
Remove the buds from the garlic and mince.
Make a vertical cut in the chikuwa.
3) make meatballs 04:25
Put minced pork, cabbage, chives, garlic, ginger, and (A) in a zip bag, and mix by rubbing from the top of the bag.
Cut the corner of the zip bag to make it look like a piping bag.
4) ちくわに肉ダネを詰める 05:17
ちくわの中に、3を絞り入れる。
ちくわを半分に切る。
5) 焼く 06:12
フライパンにごま油をひき、中火にかける。
弱火にし、4の肉ダネ側を下にして並べ入れる。
蓋をして2分加熱し、焼き色が付いたら裏返す。
再度蓋をして2分加熱する。
火を止め、ちくわ餃子をお皿に盛って完成。

Point

・You can substitute minced chicken for minced pork if you prefer.
・You can use tube-type garlic and ginger.
・If it is difficult to cut the chikuwa with a kitchen knife, use kitchen scissors.
・After heating the chikuwa on both sides, if the meat is undercooked, heat it until it is fully cooked.