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Deep-fried tofu pork gyoza｜kattyanneru's recipe transcript

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kattyanneru

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Ingredients

Fried tofu : 4 sheets
豚こま肉 : 150g
(A)酒 : 小さじ2
(A)片栗粉 : 小さじ2
(A)塩 : 少々
(A)胡椒 : 少々
大葉 : 8枚
片栗粉(大葉用) : 小さじ1
水 : 大さじ5
サラダ油 : 適量

Time required

30minutes

Procedure

1) Prepare for frying 00:44
Make a notch on the side of the fried tofu and open it.
2) Prepare for the perilla 01:02
Tear off the stem of the perilla.
Put it in a plastic bag.
Add potato starch (for perilla), shake a plastic bag and sprinkle the surface of the perilla with potato starch.
3) Prepare pork tops 01:18
Put (A) in pork and knead it by hand.
4) 餃子を作る 01:33
1の綺麗な面を下にして置く。
2の表面を下にして乗せる。
3の1/8量を油揚げの半面に広げて乗せる。
半分に折りたたむ。
軽く押さえ、具材と油揚げを付ける。
5) 焼く 02:14
Sprinkle a thin layer of cooking oil on a frying pan and heat over medium heat.
Arrange 4 and bake until the bottom is browned.
Turn it over and add water.
Cover and steam over medium heat for 2 minutes and 30 seconds.
Open the lid and bake until the surface is dry.
6) 盛り付ける 03:25
お皿に盛る。

Point

・ Square fried tofu is used.
・ When making a cut in the fried tofu in step 1, you can easily use a cooking scissors.
・ When using rectangular fried tofu in step 1, divide one sheet into two equal parts.
・ You can use it like dumpling skin by opening the fried tofu.
・ No need to drain oil from fried tofu.
・ By sprinkling pork sesame on potato starch, the meat juice comes out when you eat it and it is deliciously finished.
・ It will be more delicious if you eat it with ponzu or vinegar soy sauce.