餃子（油揚げ餃子）｜table diary 식탁일기さんのレシピ書き起こし

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.

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.

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.

Heat oil (not listed) in a frying pan.
Fry the gyoza from step 3 on both sides over low heat until done.