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ひとくち餃子| kattyanneru/かっちゃんねるさんのレシピ書き起こし

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Ingredients

  • 白菜 : 60g
  • 塩 : 小さじ1/6
  • にら : 40g
  • 豚ミンチ : 70g
  • オイスターソース : 小さじ2
  • ごま油 : 小さじ2
  • 醤油 : 小さじ1
  • 砂糖 : 小さじ1
  • ガラスープの素 : 小さじ1/2
  • 一味唐辛子 : 小さじ1/2
  • すりおろしにんにく : 小さじ1/2
  • すりおろし生姜 : 小さじ1/2
  • 餃子の皮 : 30枚
  • サラダ油 : 少々
  • 水 : 15個で50ml

Time required

35minutes

Procedure

  1. 1) Cut Chinese cabbage 00:54

    Finely chop the Chinese cabbage, add salt, mix the whole and leave for about 10 minutes.

  2. 2) Cut the garlic 01:03

    Finely chop the garlic to about 2 to 3 mm.

  3. 3) Mix seasonings 01:10

    Add minced pork, oyster sauce, sesame oil, soy sauce, sugar, glass soup stock, sardines, grated garlic, and grated ginger to a bowl and knead until sticky.

  4. 4) タネを包む 01:37

    Squeeze the water from the garlic chives and Chinese cabbage, add and mix. Place the seeds in the center of the dumpling skin, moisten the surroundings with water, pinch one end and stick them together to make folds and flatten them so that they will not tear.

  5. 5) 蒸し焼きする 03:29

    ホットプレートを中温で温めて、サラダ油をひいたら間隔を空けて餃子を並べる。水を流し入れて蓋をして中温で4分蒸し焼きする。

  6. 6) 仕上げる 04:22

    餃子を裏返して、反対の面にも焼き色をつける。軽く油を流し入れて、焼き上げて完成。

Point

・ Use normal size dumpling skin.
・ Sprinkle with vinegar soy sauce or chili oil if you like.
・ By devising how to wrap the gyoza skin, it will be finished in a bite size like the head family.
・ Bake the dumplings at intervals so that the skin of the dumplings does not tear.
・ If you are not good at chili peppers, make them while adjusting the amount.

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