Easy without wrapping! Dumpling-style soup pot recipe
Just put all the dumpling ingredients in a pot and simmer. Introducing the recipe of dumpling-style soup pot that matches chicken soup and chili oil!
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Material
( For 4 people )
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dumpling skin |
20 sheets |
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Minced meat |
100g (3.53oz) |
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cabbage |
200g (3-4 sheets) |
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Chinese chive |
1/2 bundle |
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Grated ginger |
1 tsp |
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Chicken glass soup base |
4-5 tsp |
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Salt and pepper |
Appropriate amount |
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Chili oil (if you like) |
Appropriate amount |
In the cold season, we recommend not only dumplings that are wrapped in skin and baked, but also the dynamic "gyoza-style soup pot" that you just put the ingredients in a pot and boil! It is a recipe to finish the taste with chicken glass soup and chili oil. Please also use it as a recipe for consuming dumpling skin that is left over.
Dumpling-style soup pot recipe
● Materials
Click here for what to prepare. The amount is for 4 people. I refer to the recipe of Ajinomoto.
20 dumpling skins * Please adjust to your liking Minced meat 100g (3.53oz)
Cabbage 200g (7.05oz) (3-4 pieces)
1/2 bunch of grated ginger 1 teaspoon
4-5 teaspoons of chicken glass soup
Salt and pepper Appropriate amount of chili oil (if you like) Appropriate amount
● How to make
Cut the cabbage into small pieces, cut the leek into pieces about 2 cm wide, and put them in a bowl with the minced meat.
Add grated ginger to the bowl and mix gently. Just loosen the meat and don't knead it.
Arrange the gyoza skins around in a pan, and put the ingredients mixed in a bowl in the middle.
Add 700 ml of water and chicken broth to a pan and heat it. When it boils, reduce the heat to low. Cover and simmer for about 5 minutes until the ingredients are cooked.
When the ingredients are cooked and softened, salt and pepper, and add chili oil to finish!
● What is the taste?
The soft and sweet cabbage and plump meat are soaked in the umami of chicken, which is delicious! The gyoza skin has a fluffy wonton-like appearance, and it is delicious whether you eat it alone or wrap it in ingredients. Adding chili oil adds spiciness and richness, but ginger gives it a refreshing aftertaste. You can eat as much as you want.
It's completely different from gyoza, but it's a dish that you can enjoy as a "gyoza-style soup pot." If you like, you can turn cabbage into Chinese cabbage, add radish, or punch with garlic! It's the perfect recipe for cold days.