水餃子・焼き餃子
➀ねぎ・ニラ・エリンギ・椎茸・玉ねぎ・カヤベツ・もやし・白菜（湯通し）・ホウレン草・筍・オクラなど季節に合った物を選び、みじん切りにする。
②豚のミンチ、すり生姜・胡椒を加え均一に混ぜ、醤油・ごま油を入れ錬り皮で包む。
＊海老のミンチ・ベーコン・かつぶし粉を加えるのも良い。
＊餃子の皮 市販品が簡単に手に入る
小麦粉；片栗粉＝９；１に適当な水で良く錬る（錬れば錬るほど腰がでる。）100gで２０個分が出来る。
＊たれの調合
二杯酢（醤油；酢＝１；１）・おろしにんにく・ラー油を数滴。
＊水餃子
多めの水を煮沸した中に、具を包んだ餃子を入れ、充分茹でてざるに引きあげ、タレにつけ食する。
＊焼き餃子
フライパンに間隔を置き並べて焼き、途中水を加えて蒸し焼きとする、最後に、ごま油を僅かに加えフライパンに焦げ付かない様に焼く
＊蒸し餃子
蒸し器に並べ12分程蒸して出来上がり。
＊召し上がり方
好みによりキムチを添えて食べるのも・・・
Water dumplings and grilled dumplings
➀Choose things that match the season, such as green onions, leeks, eringi, shiitake mushrooms, onions, kayabetsu, bean sprouts, Chinese cabbage (blanched), spinach, bamboo shoots, okra, etc., and chop them.
②Add the pork mince, the surimi ginger and pepper, mix evenly, add the soy sauce and sesame oil, and wrap it in the smelted skin.
* You can also add minced shrimp, bacon and crushed flour.
* Dumpling skin Commercial products are easily available
flour; Katamari flour = 9;1 to smelt well with appropriate water (the more you smelt, the more your waist will grow. 100g can make 20 pieces.
* Sauce concoction
Two tablespoons vinegar (soy sauce; Vinegar = 1;1), grated garlic, a few drops of chili oil.
* Water dumplings
In a large amount of boiled water, put the dumplings wrapped in the ingredients, bring them up when they are sufficiently boiled, and soak them in the sauce.
* Grilled dumplings
Bake at intervals in the frying pan, add water on the way to make it steamed, and finally, add a little sesame oil and bake so that it does not burn in the frying pan
* Steamed dumplings
Line up in a steamer and steam for about 12 minutes and voila.
* How to eat
You can also eat it with kimchi according to your preference ...
