[HOW to MAKE] Meat-rich Crisp and Crispy Dumplings. Texture is one of the keys! パリパリ・サクサク餃子 

This time, TAKE will make lotus root dumplings with meat-rich.
Lastly, he'll also show you what he failed to do this time.
[RECIPE]
1. Harvest chives from the garden.
2. Preparation
2-1. Lotus Roots. One key to deliciousness is texture. The lotus root has a crisp texture that makes the dumplings delicious. He does not cut the lotus root into very small pieces to preserve the texture.
2. Chop the harvested chives.
3. Finely chop the cabbage.
4. Prepare the meat. Cut into large pieces. Mix the chopped meat with the minced meat.
5. Grate the ginger.
6.Seasoning
Add a tablespoon of soy sauce and sesame oil and mix well.
7. Gradually add the vegetables. Add the lotus root and mix well. Stir in the chives. Then, add the cabbage.
8. Mix until sticky.
9. Wrap the ingredients in the gyoza skin.
10. Add water and steam over medium heat for about 7 minutes when the surface of the dumpling is browned.
11. Remove the lid and drain any remaining water.
12. Place a plate on top of the pan and place the dumplings on the plate.
The dumplings are nicely cooked.
The surface is crispy.
[Secrets of the RECIPE]
1. Crisp texture: Lotus Roots
2. Crispy Dumpling: When frying the dumplings, the water in the dumpling surface sheet must be removed thoroughly.
[His failure, this time]
We were aiming for meaty dumplings, but this size was too big for dumplings. Also, since we used loin meat, it was too hard and honestly not good.
Thank you for watching. See you next time.
[Table of Contents]
0:00 Today's dish
0:15 START & preparation
2:35 Seasoning & mixing ingredients
4:11 Wrapping in Gyoza sheet
4:57 Fry dumpling
5:42 Finish
5:59 FAILURE
6:11 Ending
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