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\ The gravy is crazy / Easy to wrap! Xiaolongbao🥢

Only 15 minutes ⏰ ♡

Recommended for those who are not good at wrapping! 😽✨

👛 50 yen per piece

⏰ 15 minutes

Ingredients (for 6 cocottes)

・ 180g minced pork

・ Green onion 20cm

・ 6 sheets of dumpling skin

100 ml of water

A. Liquor tablespoon 1 / 2

A. 1 / 2 spoon spoon soy sauce

A. oyster sauce tablespoon 1 / 2

A. 1 teaspoon of chicken broth

A. 1 tsp sesame oil

A. Ginger tube 3cm

How to make

① Put minced pork and chopped green onions in a bowl, add seasoning A and water and mix.

② Put ① in the cup and cover with gyoza skin.

③ Put about 1 cm of water in a frying pan and when it boils, arrange the cocotte, cover and steam on low medium heat for 10 minutes.

④ Top with chopped green onions and sesame seeds if you like.

It is also good to put two dumpling skins in the step ②, but the soup will decrease accordingly ⚠️

We used a cocotte with a diameter of 7.5 cm!

This time @ rin _ uchi _ recipe's idea

I used it as a reference 🙇

The problem of running out of soup in Xiaolongbao has been solved!! 🥲✨

Thank you very much (;;) ♡

Lemon 8 Day My Recipe Memo Self-Catering Records # Xiaolongbao Dumpling skin

2025/9/22 Edited to

... Read more検索で多かった「フライパンそのまま」「ワンパン」「電子レンジでもできる?」「オイスターソースなし」あたり、私も最初につまずいたので補足します。 ■フライパンそのまま(ワンパン)で作るコツ ・水は“1cmくらい”が目安。多すぎると皮がベチャつき、少なすぎると途中で空焚きになりがちです。 ・沸騰してから並べて、弱めの中火で10分。火が強いと肉だねが固くなり、スープ感が減りました。 ・フタは必須。なければアルミホイル+皿で簡易フタでもOKでした。 ■「肉汁ぶしゃ」が好きな人向けのポイント このレシピは水100mlを肉だねに混ぜるので、ゼラチンで固めなくても“じゅわ〜”になりやすいです。混ぜる時は練りすぎず、全体がなじむ程度で止めると、蒸した後の食感がふんわりしました。 ■餃子の皮:上だけ?下にも敷く? 皮が好きなら、上のフタに加えて「下にも1枚」敷くのもアリです。ただ、その分だけ蒸気の通りが弱くなってスープが少し減る印象。肉汁重視なら上だけ、満足感重視なら上下、で選ぶのが良かったです。 ■オイスターソースなしで作るなら 家にない時は、 ・醤油を少し増やす(小さじ1/2〜1) ・鶏がらスープの素を気持ち多め でコクが補えました。甘みが欲しければ砂糖ひとつまみも便利です。 ■電子レンジでできる?(時短したい人向け) レンジでも一応いけますが、私はフライパン蒸しの方が皮が破れにくく、仕上がりが安定しました。どうしてもレンジなら、耐熱ココットに入れてふんわりラップ→様子を見ながら加熱、が安全です(加熱ムラと火傷に注意)。 ■餃子の皮が余ったら OCRにもあった通り、余った皮は冷凍が便利。私は1枚ずつラップで挟んで冷凍→使う分だけ解凍してます。 熱々は本当に危険なくらい肉汁が出るので、ひと口目は小さくかじってからどうぞ。

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