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餃子（タケノコ入り焼き餃子）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

shumai skin : 30 pieces
豚ひき肉 : 200g
タケノコ : 100g
シイタケ : 4～5本
玉ねぎ : 1/2玉
(A)Oyster sauce : 大さじ1
(A) Alcohol : 大さじ1

Time required

15minutes

Procedure

1) make seeds 00:30
Add (A) to a bowl and mix.
Add minced pork and mix well.
Add chopped onions.
Finely chop the stems of the shiitake mushrooms, then cut the caps into 1cm cubes and add to the bowl.
Add the drained bamboo shoots and mix well with your hands.
2) mold 03:44
Lay out a sheet of plastic wrap, add 1 and spread it thinly into a rectangle.
Arrange 15 sheets of shumai skin and place on top of 1.
Cover with plastic wrap, turn over, and peel off the top plastic wrap.
Lay out 15 sheets of shumai skin and cover with plastic wrap.
Using chopsticks, press the short side into 3 equal parts and the long side into 5 equal parts.
3) 焼く 05:38
Heat oil (not listed in ingredients) in a frying pan and fry 2 pieces side by side.
When it's browned, flip it over.
Cook until the other side is browned as well.
4) 盛り付ける 06:32
お皿に3を盛り付けて完成。

Point

・You can substitute oyster sauce with 1 tablespoon soy sauce and 1 teaspoon chicken stock.
・When kneading the ground pork in step 1, you can use a rubber spatula or knead by hand.
・For the bamboo shoots, I use boiled shredded bamboo shoots that come in a package.
・Drain the water from boiling the shredded bamboo shoots.
・In step 2, it is best to check the size of the shumai skin before spreading out the seeds.
・You can also eat it with vinegar soy sauce, mustard, garlic, ginger ponzu, etc.