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平成26年 (2014年) 9月 16日

国際課

ACCESS  April - May 2009

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


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Spring Cabbage Gyoza



Gyoza wrappers 40~50

Ground pork 100 grams

Spring cabbage 1/2 a head

Leeks 1 bunch

Salt 1 tbsp

Shironegi (scallions) 1/2 a stalk

Salad oil as needed

Sesame oil as needed


Flavoring

Fresh ginger extract 1 root

Sake 1 tbsp

Salt and pepper a pinch

Sesame oil 1 tbsp

Starch 2 tbsp


Sauce

Vinegar as needed

Soy sauce as needed

Rāyu (Chinese red chili sesame oil) as needed



1.Mince the cabbage and mix in 2 teaspoons of salt. Let the cabbage sit for 10 minutes and remove any excess moisture.


2.Finely slice the leeks, mix in 1 teaspoon of salt, and remove excess moisture.


3.Cut the shironegi into about 8 pieces lengthways and mince.


4.Put the ground pork, cabbage, leeks, shironegi, and ingredients for the flavoring in a bowl and knead well.


5.Place a gyoza wrapper in your hand and put about a tablespoon of the pork mixture on the wrapper. Lightly dampen the edge of the wrapper with water and wrap the mixture with the wrapper taking care to make a crease.



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