出汁漬け（夏野菜の出汁漬け）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 10minutes
Unwrapped dumplings | Recipes for Genki Mama Kitchen
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Ingredients
- Minced pork : 600g
- cabbage : 1/2 piece
- salt : 3 tsp
- Nampula : 1-2 teaspoons
- Sake (sake and Shaoxing wine) : 2 tsp
- dumpling skin : Appropriate amount
- Sesame oil : 2 tsp
- water : 60cc
Time required
30minutes
Procedure
-
1)
Prepare the ingredients
00:11
Finely chop the cabbage and sprinkle a little less than 2 teaspoons of salt to drain the water.
Add 1 scoop of salt, nam pla and sake to minced pork and mix well.
Mix the squeezed cabbage and minced pork well. -
2)
I will sandwich the meat with the skin
02:15
Place wrap on the bat to line up the dumplings. Place the meat dumplings in the center of the dumpling skin and fold it in half. The point is to reduce the amount of ingredients.
-
3)
Bake dumplings
07:10
Heat a frying pan and add sesame oil. Turn off the fire and line up the dumplings. Bake on medium heat, and when it becomes brown, sprinkle water over the gyoza skin. Cover and bake on medium heat for 4 minutes.
-
4)
Finish
09:36
Open the lid to remove the water. When you hear a clicking sound, you're done.
Point
・ Recipe for dumplings made by sandwiching without wrapping.
・ The edge of the skin may be slightly open. The flat and crispy dumplings are very delicious.
・ Sauce is made by mixing rice vinegar and soy sauce in half.
・ For toppings, chopped leek and shredded ginger are recommended.
・ For those who want a more crispy finish, sprinkle sesame oil at the end and bake on high heat.
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