Ingredients ?

Dumpling Skin

Pork Filling

Cabbage

Bok Choy

Leek

Salt (for seasoning)

Soy Sauce (for seasoning)

Cooking Oil (for seasoning)

Japanese Sake (for seasoning)

Pepper (for seasoning)

Chicken Seasoning

Sesame oil

Minced garlic

How to make Japanese style fried dumplings ?

First, wash the cabbage, bok choy, leeks, cut pieces slightly larger than the usual package of filling so that the texture is very good to eat. Cabbage with a small amount of salt to kill the water, and then use gauze to clutch dry the water of the cabbage. Look at the phase leaf Mana ブ when the master emphasized that you must wring out the water so that the filling when the cabbage is not easy to water will also absorb the flavor of the meat (for which I also wring out a piece of gauze leakage because of too much vigor)

Another slightly larger container to put the salt, soy sauce, cooking oil, sake, pepper, and then add the pork stuffing with the hand to keep stirring until the meat mixture on the strength of the white, and then add minced garlic and mix it well, it is really a This time I used the dumpling skin bought outside is very convenient, and you can roll out the skin yourself

In a non-stick pan, pour a little oil to arrange the dumplings, and then pour a small bowl of water to about one-third of the dumplings, and then open the fire. (Why is the first set of dumplings after the fire master said so that the heat is uniform will not be because the first fire so that the first set of dumplings and the second set of dumplings heat differently affect the taste)

Guarded the pot lid first open the high heat to cook for about 5 minutes, and then changed to a small fire, this time to listen to the pot of water, the sound of water, water is almost gone, open the lid and pour in a small amount of sesame oil (this step can be used, according to personal preference), and then covered the lid and simmered for about a minute, not put the sesame oil, then covered the lid and wait for a minute. The first thing you need to do is to make sure that you have a good understanding of what you're doing and what you're getting into.