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【材料・50個分】
- 豚ひき肉 300g
- キャベツ 300g
- 長ネギ 1本
- 生姜、ニンニクひとかけ
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【作り方】
1.キャベツは粗みじん切りにし、塩をして10分ほど置き、水気をよく絞る。絞り汁は取って置く。
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3.豚ひき肉に塩小さじ1、コショウ少々をし、白っぽくなるまでよく練る。肉が温まるとダレるので、手早く！
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4.中華だしの素 小さじ1、砂糖小さじ1、醤油大さじ1、酒大さじ1、オイスターソース少々、ごま油大さじ半分を入れ、さらに混ぜる。
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5.混ざったら、キャベツの絞り汁を大さじ2ほど入れる。この時点ではタネがかなり水っぽい状態。
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6.そこにすりおろしたお麩を入れ混ぜる。キャベツ、長ネギも入れ、よく混ぜたら、冷蔵庫で1時間ほど寝かす。
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7.皮に適量のタネをのせ、周りに水をつけ、ひだを寄せながら包む。ポイントは空気を抜きながら包むこと。
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9.お湯を注ぎ、蓋をして3〜4分蒸し焼きにする。水ではなくお湯を入れるのもポイント！水では皮がベチャついてしまう。
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10.水気が飛んだら、ごま油適量を回しかけ、水分を飛ばし、焼き目がついたら完成！
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