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餃子（油揚げ餃子）｜table diary 식탁일기さんのレシピ書き起こし

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식탁일기 table diary

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Ingredients

(A)中力粉 : 120g
(A)水 : 60g
(A)塩 : ひとつまみ
エビ(むき身) : 100g
豚ひき肉 : 100g
卵白 : 1個
(B) Oyster sauce : 小さじ1
(B) Chopped garlic : 小さじ1
(B) Salt : 小さじ1/2
(B) Pepper : 適量
ごま油 : 小さじ1
ブロッコリー : 30g
ニンジン : 30g

Time required

10minutes

Procedure

1) 餃子の皮をつくる 00:08
Add (A) to a bowl and mix.
Knead the dough by hand for about 5 minutes.
Close the lid on the bowl and set aside.
2) Make gyoza filling 00:32
Boil water in a pot.
Lightly blanch the carrots and broccoli and cut them into small pieces.
Lightly crush the shrimp (peeled) with your hands, cut into pieces with a knife, and place in a bowl.
Add the ground pork and egg whites and stir in one direction for about 1 minute.
Add (B) to the bowl and stir in one direction for about 1 minute.
Add finely chopped carrots, broccoli, and sesame oil and stir in one direction for about 1 minute.
Place the gyoza filling in a piping bag and chill in the refrigerator.
3) 仕上げる 02:03
Sprinkle a generous amount of flour on the cutting board.
Roll out the dough thinly while sprinkling it with flour.
Spray the fabric with water using a spray bottle.
Squeeze the smoked gyoza filling onto the gyoza skin.
Fold up the gyoza skin over the gyoza filling.
Press between the filling of the gyoza with chopsticks and cut into bite-sized pieces.
4) 焼く 03:16
Heat oil (not listed) in a frying pan.
Fry the gyoza from step 3 on both sides over low heat until done.

Point

・The texture will be better if you cut the shrimp with a knife instead of using a mixer.
・You can substitute soy sauce for the oyster sauce.
・If you spray water with a spray bottle, the gyoza skins will stick easily.
・It's really delicious if you eat it while it's still hot.
・Minced pork and peeled shrimp go really well together.