フライパンで簡単！「菜の花とエビの蒸し餃子」のレシピ・作り方

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

gyoza wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option, while vegetable oil is budget-friendly.

chili oil

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar heat with fewer calories, while hot sauce is often cheaper.

Remove the shell and wash the peeled shrimp, then pat dry.

Finely chop the green onion and ginger.

Blanch the nanohana stems in hot water with 1 teaspoon of salt for 20 seconds, then chop the stems coarsely, discarding the buds.

Cut the peeled shrimp into 1 cm pieces.

In a bowl, combine the chopped nanohana stems, shrimp, green onion, and all the seasoning ingredients, mixing well.

Place the filling on the gyoza wrappers, moisten the edges with water, and fold to seal.

Spread the bean sprouts evenly in a heated frying pan, then place the gyoza on top of the bean sprouts to prevent them from touching the pan.

Pour hot water over the gyoza, cover, and steam on low to medium heat for 10-12 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens