【改良】皮から始まる自家製羽根つき餃子～キンキンの麦酒と共に～

Here is the video by ChefRopia that I mentioned in the video    • 羽根つきの黄金比【ぎょうざ】鉄人 脇屋シェフ !   ~Skin~ 300g plain flour 15g strong flour (5% of plain flour) 135g water 10g salt ~Filling~ 900g sliced ​​pork belly 600g sliced ​​pork shoulder 1 head of Chinese cabbage (1.5-2.0kg) 3 long green onions 2 large pieces of ginger 3 cloves of garlic 50cc soy sauce 25g salt 25g cane sugar 50cc sesame oil 50cc Shaoxing wine 100g lard Thank you for watching today (^^) My impressions after making these dumplings are ... The unity of meat and vegetables The presence of coarsely ground meat The refreshing taste of ginger The temptation of beer from garlic The firmness of the skin I think I was able to make these gyoza (^^) Using the amount this time as a base, I could try using lard to make the meat more juicy, and if I wanted a stronger umami flavor, I could change the salt to a umami seasoning, and I think there are still many possibilities (^^) Also, in terms of the part of the pork used, I think adding "arm meat", which is said to have a stronger umami flavor, would make it even meatier, so I'll try that out next time! For TV, event appearances and other job requests, please contact Cube Entertainment Management Division. Address: [email protected] Link: http://www.cube-entertainment.co.jp/ Please send letters and all other packages to this address! To: Cube Entertainment Management Division, Tanizaki Address: 810-0005, Ooto Building B101, 1-7-12 Kiyokawa, Chuo-ku, Fukuoka, Fukuoka Prefecture