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Good morning everyone ❣️
I didn't really like to eat boiled gyoza until now, but after eating the boiled gyoza of "Anda Gyoza" in Tokyo, I ‼️ that boiled gyoza is really delicious 🤭
Anda gyoza contains fragrant vegetables, etc., but I made it easier to eat ☝️ Furthermore, this time I will use commercially available Chinese cabbage pickles ✨ By using pickles, the scent of fermentation is added and it becomes a delicious authentic taste ✨
Chinese cabbage and pork dumplings
🔖 (for 20)
☑ ︎ 20 dumpling skins
☑ minced pork 150g
☑ ︎ Pickled Chinese cabbage 150g
☑ Ginger 7-8g
☑ a pinch of salt
☑ ︎ 1 teaspoon soy sauce
sauce.
◉ A little doubanjiang
◉ 1 teaspoon roasted sesame seeds
◉ 1 teaspoon sesame oil
◉ Ponzu tablespoon 2
◉ Small green onion 5g
🍳.
Chop the pickled ginger and Chinese cabbage.
Put minced pork, salt and soy sauce in a bowl and knead lightly. Add ginger and pickled Chinese cabbage and mix well.
Apply water to the edge of the gyoza skin and put about 15g of ingredients on it. Fold it in half and stick it together.
Bring to a boil, boil for 3-4 minutes, and put in a colander.
Make the sauce by combining all the ingredients. Place the sauce on a plate and pour the sauce.
💡 this is the point 💡
◎ By using pickles of Chinese cabbage on the market, there is no worry that Chinese cabbage is left over halfway, and the taste will be full-fledged ✨
◎ This time I'm sprinkling sauce, but I think it's better to change the seasoning with children ☝️
◎ Can be frozen in a wrapped state ❗️ When boiling, put it frozen and boil it for 6-7 minutes.
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Thank you for reading to the end 🫶
Made by the husband of a former cafe chef
Easy meals for children 👨🍳
Even if you are not good at cooking 💡
I want to increase delicious ❣️ for my family and children ✨
Comments and DMs are welcome ✍️
Ask me anything you don't understand ‼️
# couple # simple _ rice # easy _ cooking # home _ food Side dishes# today's menu # simplehome-cooked # short-timesidedish # husbandrice # sidedishrecipe # dumplings # dumplings # pickled Chinese cabbage # refreshing
白菜の漬物を餃子に使うと何がいいの？と最初は半信半疑でしたが、実際に作ってみると「味付けが少なくてもちゃんと決まる」のがいちばんのメリットでした。白菜を刻んで塩もみ→水気を絞って…という下ごしらえがいらないので、思い立ったらすぐ作れます。しかも漬物の発酵感がふわっと香って、ただの豚ひき肉餡より奥行きが出るんですよね。 作るときに気をつけたいのは“水分”。白菜の漬物は商品によって水気が多いので、みじん切りにしたら軽く握って余分な汁を落とすと包みやすくなります（絞りすぎると発酵の旨みまで逃げるので「軽く」でOK）。逆にパサつくときは、ごま油を小さじ1/2ほど足すとしっとりまとまり、茹で上がりもつるんと食べやすくなりました。 味付けのコツは、まず豚ひき肉に塩・醤油を入れて“先に練る”こと。ここで粘りが出て、茹でても肉汁が逃げにくくなります。そのあとで生姜と白菜の漬物を混ぜると、均一になって失敗しにくいです。生姜は多めに入れると、漬物の香りと合わさってさっぱり感が増して、何個でも食べられる感じに。 包むのが苦手なときは、皮のフチだけ水でしっかり濡らして、まず半分に折って密着させるのが第一段階。そこから端と端をくるっと重ねると見た目も可愛く、開きにくいです。具は入れすぎると破れやすいので、最初は少なめ（12〜15gくらい）にすると安定します。 茹で方は、たっぷりのお湯をしっかり沸騰させてから投入し、再沸騰して3〜4分が目安。冷凍した場合は凍ったまま入れて6〜7分。くっつきやすいので、入れた直後だけやさしく混ぜるとストレスが減ります。 タレはポン酢＋ごま油＋いりごまだけでも十分おいしいです。豆板醤は後のせにすると、子ども用は辛くしないで大人だけピリ辛にできて便利。小ねぎがあると一気に“それっぽい”味になるので、ぜひ足してみてください。