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Onion Oil Mochi | Transcription of the recipe from Kuma no Kyogen Shokudo

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Ingredients

dumpling skin : 12 sheets
小ネギ : 2〜3枚
(A)鶏ガラ : 小さじ1/2
(A)ごま油 : 大さじ1
(A)塩 : 小さじ1/4
ごま : 少々
水 : 70ml

Time required

30minutes

Procedure

1) Prepare for small onions 00:51
Cut off the root of the small onion.
Cut in half.
Cut into small pieces.
2) Season 01:19
Put (A) and 1 in a container.
Add sesame seeds, mix and blend.
3) Mold 01:51
Lay the edges of the dumpling skin on top of each other.
Apply water (outside the amount) to the joints.
Put 2 on it.
Put the chopsticks on the beginning of the roll and roll it in.
On the way, pull out the chopsticks and roll them.
Cut the dough.
Spread the wrap and place the cut dough in the middle of the wrap.
Cover with plastic wrap and push by hand.
Repeat in the same way.
4) 焼く 05:53
Arrange 3 in a frying pan.
Heat on medium heat and brown both sides.
Add water, cover and steam.
Open the lid and bake both sides.
5) 盛り付ける 07:11
お皿に4を盛る。

Point

・ Since the texture of gyoza skin is different between thick and thin, use the one you like.
・ You may change the combination as you like, such as chopping leftover vegetables or adding meat.
・ You may change the ingredients to mushrooms such as bacon, spinach, mushrooms, olive oil, and salt.
・ Reduce the amount of salt. You may shake it after baking.
・ Adding oil to the ingredients will improve the texture.
・ During step 3, if you wind it tightly, it will become hard.
・ During step 3, do not cut at the joint.