Ingredients
30 piece
- Maban 2
Material A
- Minced pork 100g
- Sesame Oil 1 tablespoons
- soy sauce 2 tsp
- liqueur 2 tsp
- Grated ginger 1 tsp
- Grated garlic 1 tsp
- salt a little
- dumpling skin 30
- potato starch A pinch
- Wed 100 tsp
- oil Appropriate amount
Method
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Finely chop the manba and sprinkle with salt (not included in the amount) to drain excess water.
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Put the manba from step 1 and material A in a bowl and mix well to make seeds.
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Place the seeds divided into 30 equal parts on the gyoza skin, moisten the edges of the skin with water, and wrap it.
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Put the oil in a frying pan and line up the dumplings.
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Add water to step 4, cover and steam over medium heat. When the water runs out, pour in water-soluble potato starch and bake until crispy.
Invented
How to save Manba
Manba can be boiled slightly, drained well, divided into easy-to-use amounts, wrapped in a wrap, and frozen.
For long-term storage, salt it for about a week, put it in a sealed container, and store it in the refrigerator (freezer).It can also be used for pickles, and if salt is removed, it can also be used for simmered dishes and stir-fried dishes, which is very convenient.
Source: Kagawa's local vegetable recipe book vol.1-1 (Published by: Kagawa Agricultural Products Distribution and Consumption Promotion Council | Published October 2016.10)
Recipe creators: Toshiki Nakamura, Akiko Kawamura
