焼き小籠包のレシピをご紹介します！生地も手作りで、本格的でお店のような美味しさを実現させました♪ぜひ作ってみてくださいね。焼き小籠包12個分材料：■生地薄力粉 90g強力粉 30gベーキングパウダー 小さじ1/2塩 ひとつまみ砂糖 ひとつまみごま油 小さじ1/2 ぬるま湯 70ml■鶏スープ熱湯 50ml粉ゼラチン 3g鶏ガラスープの素（粉末）小さじ1■具豚ひき肉 120g長ねぎ 1/3本しいたけ 1個Aおろししょうが 小さじ1/4Aおろしにんにく 少々Aしょうゆ 小さじ1Aオイスターソース 小さじ1Aごま油 小さじ1A砂糖 少々片栗粉（打ち粉用）適量万能ねぎ（小口切り）適量からし 適量酢 適量しょうゆ 適量コショウ 適量作り方：1.鶏スープの材料をすべて混ぜ、冷蔵庫で冷やし固める。2.生地を作る。ボウルに薄力粉、強力粉、ベーキングパウダー、塩、砂糖を入れ、菜箸でぐるぐる混ぜる。真ん中を少しくぼませてぬるま湯、ごま油を入れて菜箸でぐるぐる混ぜる。粉っぽさが無くなって、ぽそぽそしてきたら押さえるようにしてまとめる。3.調理台に出し、伸ばして折りたたむを繰り返しながらこねる。表面が滑らかになってきたらボウルに入れ、ラップをして30分寝かせる。4.具を作る。長ねぎ、しいたけはみじん切りにしてボウルに入れ、豚ひき肉、Aを加えて粘りがでるまでよく混ぜる。(1)を取り出して包丁で刻んでボウルに加えて混ぜ、12等分に分ける。5.まな板と麺棒に片栗粉をひき、(2)の生地を取り出す。直径3㎝くらいの棒状にし、12等分に切る。6.1個ずつ作っていく。切り口に上にし、手のひらで軽く押さえてから麺棒の端を使って伸ばす。左手で生地を左に回転させながら麺棒で伸ばす。真ん中を厚めに直径8㎝くらいに伸ばす。（いびつな形でも大丈夫）7.まな板の上に包んでいく。生地の周囲に水をつけ、真ん中に(4)をスプーンでのせ、(4)にかぶせるように生地の1ケ所ををつまむ。親指をはずさずにひと差し指でひだを寄せながらつまむ。1周したらきゅっとねじって閉じる。これを12個作る。8.フライパンにサラダ油を引いて(7)を並べる。蓋をして中火で5分焼く。裏に焼き目がついたら、水80mlを加えて蓋をして弱火で10分焼く。蓋を取って強火で水分を飛ばす。9.器に万能ねぎをしき、焼き目を上にして器に盛る。辛子と酢こしょうや酢しょうゆを添える。Grilled Dumplings Servings: 12INGREDIENTS-Dumpling dough90g Flour 30g Bread flour 1/2 teaspoon Baking powder 1 pinch Salt1 pinch Sugar1/2 teaspoon Sesame oil 70ml Luke warm water Potato starch-Chicken stock50ml Hot water 3g Powdered gelatin 1 tablespoon Chicken glass soup base -Filling120g Minced pork 1/3 Japanese leek 1 Shiitake mushroomA 1/4 teaspoon Grated ginger 1/4A Grated garlic (to taste)A 1 teaspoon Soy sauceA 1 teaspoon Oyster sauceA 1 teaspoon Sesame oilA SugarPotato starch (for dusting)Spring OnionPREPARATION1. Mix all chicken broth ingredients and chill in the refrigerator to harden.2. Make the dough. Put flour, bread flour, baking powder, salt and sugar in a bowl and mix them with chopsticks. Make a small hole in the middle and pout in the lukewarm water and sesame oil, mix well with chopsticks. When most of the dry ingredients are gone, knead with your hand until everything is fully incorporated. 3. Place the dough into a countertop and knead while stretching until the dough is smooth and bouncy. Put the dough ball in a bowl, cover with plastic wrap and let rest for 30 min.4. Finely chop the green onions and shiitake mushrooms, put them in a bowl, add minced pork and A ingredients, and mix well until sticky. Chop the chicken broth gelatin into small pieces, add to the filling mixture and mix gently. Divide into 12 equal parts. 5. Sprinkle potato starch on a cutting board and place the dough (3) on top, stretch into a cylinder shape of about 3cm of diameter and cut into 12 equal parts. 6. Take each of the dough pieces and press with your hand and using a rolling pin shape into a circle. Use your left hand to rotate and stretch the dough while using the edge of the rolling pin to roll and flatten the edges. Knead the center of the dough circles thicker while stretching the edge until you have a circle of about 8cm in diameter. (It doesn’t have to be a perfect circle) 7. Place the dough circles into a cutting board, soak the edges with water so the dough will stick to itself. Place the filling in the center and pinch the dough edges while rotating and folding with your thumb, once you have closed the dumpling pinch and twist the dough folds to securely seal it. Make 12 dumplings.8. Pour vegetable oil in a frying pan and add the dumpling. Cover and bake on medium heat for 5 minutes. When the bottom of the dumplings has browned, add 80ml of water, cover and bake on low heat for 10 minutes. Remove the lid and use high heat to evaporate any water that is left.9. Put the chopped spring onions in a plate and serve the dumplings on top with the grilled side facing up. Serve with mustard, vinegar and pepper, or with vinegar and soy sauce.10. Enjoy!#TastyJapan #レシピMUSICLicensed via Audio Network
