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Drooling Gyoza | Cooking researcher Ryuji's Buzz Recipe's recipe transcription

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Ingredients

  • 長ねぎ : 40g
  • 生姜 : 5g
  • (A)豆板醤 : 大さじ1
  • (A)醤油 : 小さじ2
  • (A)砂糖 : 小さじ1
  • (A)酢 : 大さじ2
  • (A)ごま油 : 大さじ1
  • (A)うま味調味料 : 5振り
  • (A)黒こしょう : 4振り
  • 白ごま : 大さじ1/2
  • 油 : 大さじ1
  • 王(ワン)マンドゥ : 1袋
  • 水 : 100ml
  • ラー油 : 適量
  • 糸唐辛子 : 適量

Time required

25minutes

Procedure

  1. 1) タレを作る 02:21

    長ねぎと生姜をみじん切りにし、ボウルに入れる。(A)の調味料と白ごまを加え混ぜ、タレを作る。

  2. 2) 餃子を焼く 04:58

    フライパンに油をひき、中火で温める。凍ったままの王マンドゥを置き、焦げ目をつける。水を加え蓋をし、4分蒸し焼きにする。

  3. 3) 盛り付ける 06:42

    皿に餃子を並べ、1をかける。ラー油をかけ、糸唐辛子を乗せたら完成。

Point

・ Mouthwater chicken-style Korean dumpling recipe.
・ You can use either the white part or the green part of the green onion.
・ By adding umami seasoning, the vinegar can be removed and it becomes easier to eat.
・ If you add white sesame while twisting it, the scent will come out well.
・ King Mandu contains vermicelli and tofu, making it refreshing and easy to eat.
・ You may eat with vinegar and soy sauce instead of sauce.
・ You may sprinkle Japanese pepper if you like.

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