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Grilled dumplings ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

dumpling skin : 1 large bag (20 sheets, thick)
Minced pork : 180g
cabbage : 180g
Chinese chive : 30-40g
water : 1/2 cup
(A) Grated ginger : 1 piece
(A) Sake : 1 tablespoon
(A) Sesame oil : 1 tablespoon
(A) Soy sauce : 1 tablespoon
(A) Salt : 1-2 knobs
(A) Salad oil : 1 tablespoon
(A) Sesame oil : 1 tablespoon
(B) Vinegar : As appropriate
(B) Soy sauce : As appropriate
(B) Chili oil : As appropriate

Time required

40minutes

Procedure

1) Finely chop the cabbage 02:35
Finely chop the cabbage.
2) Make bean paste 03:34
Put minced pork in a bowl and add (A).
Knead until the whole is sticky.
Add chopped cabbage and chopped leek and mix.
3) Wrap the bean paste in dumpling skin 04:48
Place the bean paste in the center of the dumpling skin and wrap it.
Wrap the rest of the bean paste in the same way.
4) Arrange the dumplings in a frying pan 07:28
Arrange the dumplings in a circular shape on an oiled frying pan.
5) Bake 07:58
Heat 4 over medium heat.
When you hear the roasting sound, add water to the dumplings.
Cover and steam over low to medium heat.
Remove the lid, increase the heat and shake the frying pan to remove the water.
Add sesame oil and brown.
6) Serve 10:25
Prepare a plate that is one size smaller than the frying pan.
Cover with a plate and turn it over.

Point

・ When making bean paste, mix it until it becomes sticky, and the finish will be full of gravy.
・ When arranging dumplings in a frying pan, leave a space between the dumplings in consideration of the fact that they will swell with the gravy when heated.
・ After wrapping the dumplings, make sure that the edges of the skin are glued together.
・ By adding sesame oil to the finish, a good scent spreads.