パスタ（ふきのとうとパルミジャーノのスパゲッティー）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 15minutes
Gyoza (wonton gyoza) | Cook Kafemaru's recipe transcription
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Ingredients
- ワンタン皮 : 30枚
- 豚挽肉 : 200g
- salt : 小さじ1/3
- ニラ : 80g
- (A) Soy sauce : 小さじ1と1/2
- 鶏ガラスープの素 : 小さじ1と1/2
- お湯 : 小さじ2
- (A) Alcohol : 小さじ2
- (A) Grated garlic : 小さじ1/2
- (A) Potato starch : 小さじ2
- ごま油 : 適量
- 水 : 90ml
Time required
60minutes
Procedure
-
1)
make seeds
00:07
Finely chop the chives and mix with the ground meat and salt in a bowl.
Add the chives and mix until it becomes sticky.
Dissolve the chicken stock in hot water, put it in a bowl, add (A) and mix. -
2)
仕上げる
01:50
Place 1 teaspoon of the seeds on the wonton wrapper and fold it in half into a triangle.
Dip the ends in salt water (not listed) and wrap by overlapping both ends with the middle corner facing you.
Spread sesame oil in a frying pan, arrange the gyoza, cover, and fry over medium heat.
When browned, add water, cover and steam until the water evaporates.
Sprinkle sesame oil on top, cover with a lid, bake for 1 minute, and serve on a plate.
Point
・When making the seeds, make them sticky so the flavor will blend in easily.
- Coarse salt is used in the video, but you can also make it with regular salt.
・By placing the wrapped product in a container lined with potato starch, the skin will not tear even if water comes out from the seeds.
・By adding sesame oil at the end, you can make it crispy.
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