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2. シリコンスチーマーで加熱した白菜は少し冷ましておく。
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3. 少し冷ました白菜は粗みじん切りにし、よく水気を搾る。（搾り汁は後のレシピで使用するため取っておく）そして、玉ねぎはみじん切りに、生姜はすりおろしておく。
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4. 豚ひき肉をボールに入れ、塩小さじ1、砂糖小さじ1、オイスターソース小さじ1、醤油大さじ1、酒大さじ1、ごま油大さじ1、胡椒少々、すりおろした生姜を入れます。
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5. 調味料を入れたらよく練ります。
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6. 白菜、玉ねぎも加え、白菜の搾り汁を50mlほどいれ、全体を馴染ませる。この時はタネはゆるめで大丈夫です。ラップをして冷蔵庫で1時間くらい寝かせる。寝かせることによって水分が肉に吸われ、味が馴染みます。
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7. 皮を用意します。
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11. 水を付けたり、しっかりと閉じたりする必要はありません。
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しっかりと下味を付けていますので、お酢に胡椒をたっぷりと入れたタレでどうぞ。
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