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Gyoza | Transcription of Ramen Rotasu's recipe

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ラーメンろたす

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Ingredients

豚ひき肉 : 300g
背脂ひき肉 : 150g
(A) minced garlic : 15g
(A) Grated ginger : 10g
(A) dark soy sauce : 10㏄
(A) White pepper : 5ふり
(A) Mirin : 15㏄
(A) Nampla : 5㏄
(A) Miso : 15g
(A) Chinese seasoning (tube type) : 15g
(A) Oyster sauce : 5g
(A) Sesame oil : 15㏄
キャベツ : 1/4玉
white onion (white part) : 1本
ニラ : 適量
餃子の皮(大判) : 70枚
Sesame oil (for grilling) : 大さじ1
お湯 : 70㏄
ごま油(揚げ焼き用) : 15㏄

Time required

20minutes

Procedure

1) prepare the bean paste 00:13
Put the minced pork, minced backfat and (A) in a bowl and knead with your hands.
Wrap the bowl and let it rest overnight in the refrigerator.
2) 材料を切る 02:47
Coarsely chop the cabbage.
Slice the white onion (white part) into rings.
Coarsely chop the onion.
Cut the chives into 4 mm width.
3) 餡をつくる 04:38
Add 2 ingredients to 1 bean paste and mix by hand.
Put the dough into a storage container.
4) 餡を包む 05:42
3の餡を餃子の皮に包みバットに並べる。
5) フライパンで焼く 07:10
Heat sesame oil (for grilling) in a frying pan.
Arrange the dumplings from step 4 in a frying pan and heat over medium heat.
Add water to the pan and cover.
Apply sesame oil (for frying) to the gyoza.
Cover the gyoza with a plate and turn it over to complete.

Point

・If you don't have minced backfat, you can use lard in a tube.
・Use ground pork and backfat ground meat at a ratio of 2:1.
・Use a 1:1 ratio of protein and vegetables in the bean paste.
・Leave the bean paste for 30 minutes to 1 hour.
・When letting the bean paste rest, wrap the bean paste and the bowl.
・It will be easier to wrap the bean paste if it is chilled in the refrigerator before wrapping.
・The bean paste can be refrigerated for about a week.
・Gyoza can be frozen for about 1 month.
・Use hot water so as not to lower the temperature in the frying pan.
・Use a plate that is smaller than the frying pan.
・Time required does not include the time it takes to rest the bean paste.