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油揚げ餃子｜アフ郎's Kitchenさんのレシピ書き起こし

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アフ郎's Kitchen

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Ingredients

Minced pork : 150g
キャベツ : 30g
ニラ : 30g
油揚げ : 2枚（40g）
（A）醤油 : 小さじ1/2
（A）酒 : 小さじ1/2
（A）ごま油 : 小さじ1/2
（A）鶏ガラスープの素 : 小さじ1/2
（A）すりおろしショウガ : 適量
（A）すりおろしニンニク : 適量
（A）コショウ : 適量
水 : 50ml

Time required

30minutes

Procedure

1) Get ready 00:08
Take the core of the cabbage and chop it. Garlic chives are cut off at the base and chopped into small pieces. Roll the fried tofu with chopsticks so that it is lightly pressed from the end, and then cut it in half and open it so that it will not tear.
2) Make bean paste 01:36
Put minced pork in a bowl and knead until whitish. Add (A) and knead so that it blends in well. Add more garlic and cabbage and mix gently.
3) Fill in fried tofu 02:44
Pack 2 in a fried tofu bag.
4) 焼く 03:06
フライパンに並べ入れ、両面に焼き色がつくまで焼いたら水を加えて中火で5分蒸し焼きにする。焼き上がったら食べやすいよう斜め半分に切って完成。

Point

・ Gyoza recipe that uses low-sugar fried tofu instead of high-sugar skin.
・ The fried tofu used for the skin absorbs the gravy of the bean paste and finishes juicy.
・ Since it is simply packed without wrapping it, it is very easy to make and recommended as a snack.
・ The ingredients are for 2 people.
・ Eat the sauce with your favorite sauce such as vinegar soy sauce or ponzu sauce.
・ By spreading the fried tofu with chopsticks, it can be opened neatly without tearing. If you use horned chopsticks, the horns may hit and the fried tofu may break, so it is recommended to use a round shape.
・ Because the fried tofu is used without draining the oil, when baking in 3, bake without oiling.