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Chicken dumplings | Transcription of recipes from Shirogohan.com channel

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Ingredients

  • Minced chicken (peach) : 400g
  • salt : 1/2 teaspoon
  • Liquor : 1 tbsp and 1/2 tbsp
  • Long onion (white onion) : 10 cm (chopped)
  • egg : 1 piece
  • Ginger juice : 1/2 teaspoon
  • Soy sauce (thin mouth if available) : 1 tsp
  • potato starch : 1 tbsp and 1/2 tbsp

Time required

26minutes

Procedure

  1. 1) Prepare 00:11

    Combine only minced chicken and salt in a bowl. Gently squeeze your hands and stir well in the bowl until sticky.

  2. 2) Add seasoning 01:01

    When the minced meat becomes sticky, add seasonings other than sake, green onions, eggs, etc. and mix well.

  3. 3) Add liquor 01:52

    When the whole is mixed, add sake at the end. While observing the hardness of the mixed seeds, add sake while adjusting so that it does not become too soft.

  4. 4) boil 02:35

    Soak a spoon of vegetable oil in a pot of boiling water, take an appropriate amount of seeds, squeeze it from between your thumb and index finger to a size of about 3 cm in diameter, and drop it into the pot. It depends on the size of the chicken dumplings, but it's OK if you boil it for about 7 to 9 minutes after putting it all in.

  5. 5) Finish 03:33

    Boiled chicken dumplings are completed by opening them in a bat and cooling them.

Point

・ When preparing, mix the minced chicken well to improve the connection and make the texture smooth.
・ Sake removes the smell of chicken, so I'd like to add everything if possible, but it's NG if it's too soft.
・ If you cool it in the refrigerator for about 30 minutes before boiling, it will become a little hard and easy to squeeze out.
・ If it is soft and difficult to squeeze, you may add a small amount of potato starch.
・ Boiled seed juice can also be used for soup.
・ Boiled chicken dumplings will last for about 3 days in the refrigerator, but if you want to use them after that, you should store them frozen.

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