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Ginger boiled gyoza|Ayano hayasaki's recipe transcription

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Ingredients

  • Japanese leek : 1 (1 and a half for thin green onions)
  • King trumpet : 90g (1 large)
  • Maitake mushroom : 90g (1 pack)
  • Qing-geng-cai : 115g
  • miso : 1 tsp
  • ginger : 1 piece
  • Soy sauce : 1/2 teaspoon
  • Sichuan pepper : Appropriate amount
  • salt : 2 knobs
  • pepper : Appropriate amount
  • White sesame : Appropriate amount
  • Sesame oil : Appropriate amount
  • dumpling skin : 12 sheets

Time required

45minutes

Procedure

  1. 1) Cut vegetables 00:04

    Finely chop the green onions, king trumpet mushrooms, and maitake mushrooms, and finely chop the green onions and ginger.

  2. 2) Add sesame oil to a frying pan and fry the vegetables. 01:22

    In a frying pan, add sesame oil to the ginger, and when the scent comes out, add the remaining chopped vegetables and fry.

  3. 3) Add seasoning and fry 01:50

    Add salt, Chinese pepper, pepper, miso and soy sauce and fry.

  4. 4) Put the ingredients on the gyoza skin and wrap it 02:21

    Dip water on the edge of the gyoza skin and wrap it with gyoza ingredients.

  5. 5) Boil in boiling water in a pot 03:00

    Put it in boiling water in a pot and boil it quickly.

  6. 6) Serve and complete 03:11

    Serve and complete. Eat with soy sauce (not included in the amount) as you like.

Point

・ Vegan food that does not use meat, seafood, eggs, or dairy products.
・ Chopped green sardines can be made faster by cutting the stems and leaves separately and then cutting them in layers.
・ Chop the ginger with the skin on it.
・ Gyoza will tear if it is boiled too much, so you can raise it when the skin is clear.

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