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Meat dumplings | Yu you's recipe transcription

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Ingredients

Aibiki minced meat : 200g
Shiokosho : Appropriate amount (5-6 swings)
Bread crumbs : 2 tablespoons
potato starch : 1 tablespoon
milk : 1 tablespoon
Grated garlic : 1 piece
Grated ginger : 1 piece
sugar : 3 tbsp
Soy sauce : 3 tbsp
Vinegar : 1 tablespoon
water : 2 tablespoons
Water-soluble potato starch : Appropriate amount

Time required

10minutes

Procedure

1) Knead the meat 01:03
Add salt and pepper to minced meat, mix well, add bread crumbs, potato starch, milk, grated garlic and ginger, and knead until sticky. Beat a chunk of meat into the bowl to deflate.
2) Preparation of sauce and dumplings 02:20
Put sugar, soy sauce, vinegar, and water in a heat-resistant tapper (or a container that can be used in a microwave oven if you don't have one), stir well, and line up the rolled meatballs. I will introduce how to make meatballs in the points.
3) To heat 03:43
Lightly cover or wrap to allow air to escape, and heat in a microwave oven at 500w for 2 minutes. Take it out once, put the water-soluble potato starch from the four corners, shake the container to entangle it, cover it again, and heat it at 500w for 2 minutes.
4) Serve with sauce 04:30
Tangle the meatballs with the sauce in a container and serve on a plate. Sprinkle with sesame seeds if you like.

Point

Put minced meat in a storage bag and knead it from the top of the bag to cook without getting your hands dirty.
To make meatballs, you can easily hold a stick-shaped chunk of meat with your hand and push the meat tightly with your thumb and forefinger. If you are worried about the shape, roll it by hand.
When using a storage bag, cut a little corner of the bag and squeeze it out to make a similar dumpling.
Heat the meatballs side by side with a slight gap. Place the lid tightly or wrap it lightly.