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焼売（大葉と椎茸の焼売）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

(A) minced pork : 100g
(A) Liquor : 小さじ2
(A) Katakuriko : 小さじ2
(A) grated ginger : 小さじ1
(A) salt : 少々
大葉 : 3枚
しいたけ : 6個
餃子の皮 : 6枚

Time required

20minutes

Procedure

1) make meatballs 00:39
Put (A) in a bowl and knead until sticky.
Cut off the leaf stems and chop finely.
Set aside a small amount of perilla for topping, add the remaining perilla to the bowl and mix.
2) Put the meat sauce on the shiitake mushrooms 01:23
Cut off the stem of the shiitake mushroom and sprinkle the inside of the cap with potato starch (not listed).
Divide 1 into 6 equal parts and place them on the inside of the shiitake mushroom cap.
3) mold 01:58
Wet the edge of the gyoza skin with water (not listed) and cover it on top of 2.
Cover the gyoza while pressing the sides.
4) 蒸し焼きする 02:35
フライパンにクッキングシートを敷き、間隔を空けて3を並べる。
クッキングシートの下に水(分量外)を流し入れ、蓋をして強火で沸騰させる。
沸騰したら、弱中火で6分蒸し焼きする。
お皿に盛り、1で取り分けたトッピング用の大葉を乗せて完成。

Point

・Enter the amount for two people.
・It can be made in a short time with a simple process.
・In step 2, dust the inside of the shiitake mushroom cap with potato starch so that the meat will stick to it.
・In step 3, make a C shape with your thumb and forefinger, and attach the dumpling skin along the sides of the shiitake mushrooms.
・Eat with your favorite seasonings such as vinegar soy sauce, ponzu sauce, and mustard.