サラダ（かぼちゃとクリームチーズのたまごサラダ）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 25minutes
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焼き物（鶏ひき肉大葉チーズ包み焼）｜くまの限界食堂さんのレシピ書き起こし
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- 898本
Ingredients
- 餃子の皮 : 16枚
- 鶏ひき肉 : 100g
- チーズ : 100g
- 大葉 : 5枚
- 塩 : ひとつまみ
- 油 : 適量
Time required
20minutes
Procedure
-
1)
タネを作る
00:52
Put the minced chicken and salt in a bowl and knead well until sticky.
Add cheese and shiso leaves torn off by hand and knead well.
Using 2 spoons, shape lightly and divide the seeds into 16 equal parts. -
2)
1を包む
03:25
Place the dumpling skin on your palm and place the 1 seed in the middle.
Lightly pinch the edge of the skin with the fingers of the other hand, pull it toward the center, and cover it with a lid.
Lightly squish it with your hand to make it flat. -
3)
2を焼く
04:38
フライパンに油を入れ、中火にかける。
2を並べて入れ、焼き色が付いたらひっくり返す。
全体に焼き色が付いたら取り出し、キッチンペーパーに乗せて油切りをする。 -
4)
お皿に盛り付けをする
05:45
お皿に盛り付けをして完成。
Point
・You can use any type of cheese you like.
・By tearing shiso leaves by hand and adding them, you can create a fragrant finish.
・If you use two spoons to mix the dough, you can remove the dough from the spoon while mixing.
・You can wrap it in the skin as you like. You can also make the bottom and bake dumplings. For gyoza-yaki, add water and cover with a lid to bake.
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