Vegetable dumplings

 

Ingredients 

Minced meat...100g

1/4 head cabbage

A. Potato starch, soy sauce...1 tablespoon each

Sake, sugar, sesame oil...1 teaspoon each

1/4 onion (minced)...50g

1/4 bunch chives (minced)...1/4 bunch

Gyoza wrappers...24

1/2 teaspoon salt

1 tablespoon salad oil

[Preparation]

1. Roughly chop the cabbage and sprinkle with salt. Leave for about 10 minutes, then squeeze out the excess water.

2. Put the minced meat and A. ingredients in a bowl and mix until sticky. Add 1., the onion, enoki mushrooms, and chives and mix again.

3. Spread 2. ingredients evenly on the gyoza wrappers, leaving about 1cm of the mixture around the edges. Lightly coat the remaining edges with water. Fold in half and gather the pleats to seal.

4. Add a little salad oil (not included in the recipe) to a frying pan, arrange 3, and heat over medium heat. Once lightly browned, pour in water or hot water up to half the height of the dumplings, cover, and steam for about 5 minutes.

5. Open the lid and once the water has evaporated, add a drizzle of salad oil and cook until the bottoms are crispy.