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ヴィーガンスタイルのアスパラガス餃子

ヴィーガンスタイルのアスパラガス餃子

2015年4月28日 • Food & Drinks, Health

ヴィーガンになって肉を食べなくなった時、大好きな餃子もあきらめなければいけないのかと思い、悲しくなった。ヴィーガン専用のメニューのあるお店に行かない限り、ミートレスの餃子を見つけることはできなかった。それまで餃子を自分で作るのは難しそうだと思っていたけれど、ある日どうしても餃子が食べたくなったので、ちょうど見つけたヴィーガンにぴったりなレシピを参考に作ってみた。見た目はあまり美しくなったけれど、これが絶品!

ヴィーガンの私が作る餃子の魅力は、気分で具材を変えられるところ。今日紹介するレシピも一般的な餃子の具材とは全く違うけれど、春が旬のアスパラガスと、ショウガがメイン。スパイシーな餃子にしたい方は、分量よりも多めにショウガを入れるのがおススメ!

ヴィーガンスタイルのアスパラガス餃子
 
作者:
分量: 12~16個分
材料
  • ごま油:大さじ2
  • 玉ねぎのみじん切り:¼カップ
  • アスパラガス(洗って根元を切り落とし、小さい角切りに): 1¼カップ
  • ショウガ(みじん切りに):大さじ1
  • 餃子の皮:12~16枚
  • ごま油:大さじ1
  • 醤油とごま:適量
作り方
  1. フライパンにごま油大さじ2杯を入れて弱い中火で熱し、玉ねぎのみじん切りを加え、透明感が出るまで5分ほど炒める。
  2. アスパラガスとショウガを加え、アスパラガスが鮮やかな緑色になるまでさらに5分ほど炒めたら、火を止めて粗熱をとる。
  3. 手のひらに餃子の皮をのせ、中央に餃子の具をのせる。縁全体に水をつけ、片側にひだを寄せながら包んでとじる。
  4. 餃子が全てできたら、フライパンに残っている具材を別皿にあけ、ごま油を大さじ1杯加えて中火で温め、餃子を並べ、3分ほど焼く。水¼カップを注いで蓋をして3分ほど蒸し焼きにし、水分がなくなれば完成。
  5. お好みでゴマを餃子にトッピングして、お醤油と一緒に召し上がれ。

【英語原文】(クリックして表示)

Title: Springtime Asparagus and Ginger Gyoza

When I first stopped eating meat, I thought I would have to give up one of my favorite foods, gyoza. Unless I went to some kind of specialty market or restaurant, it was completely impossible to find a meat-free version. Making gyoza at home seemed too difficult… but was it? One day, when my craving for gyoza was strong enough, and I found an especially tasty looking recipe, I gave it a try. I wouldn’t say they turned out beautiful, but they were definitely tasty.

One of the things I like most about making my own gyoza is that I can try all sorts of different fillings. This recipe is a twist on the traditional vegetable fillings, using fresh spring asparagus and ginger. I like adding a little more ginger than the recipe calls for to make my gyoza especially fresh and spicy.

Ingredients
2 tsp sesame oil
¼ cup minced onion
1¼ cup asparagus, woody ends snapped off and diced small
1 Tbs minced ginger
12-16 gyoza wrappers
1 Tbs sesame oil
Soy sauce and sesame seeds

Heat 2 tsp of sesame oil on medium low heat in a nonstick pan and toss in the minced onion. Stir and cook until translucent and slightly brown, about 5 minutes. Add the asparagus and ginger, stirring well, and cook about 5 more minutes, until the asparagus is bright green and just starting to get crisp. Take off the heat and let the filling cool.

In the meantime, prepare a small bowl of water and the gyoza wrappers. This is the hardest part, but once you get the hang of how much filling to put in and how to fold the wrappers it becomes much easier.

Place one wrapper in the palm of your hand, and with the other hand dip your finger into the water then run it around the inside edge of the wrapper all the way around. Put about 1-2 tsp of filling in the center of the wrapper, depending on the size, then fold the two edges toward each other. On one edge, pinch a small section of the wrapper near the corner, then fold this little pleat over and touch the opposite edge. Do the same thing all the way down that half of the wrapper, pleating and pressing it into the opposite edge. Don’t worry if it’s not beautiful, it will still be delicious.

Once you have used all the filling, scrape your pan clean of any remaining vegetable bits and add 1 Tbs of sesame oil. Heat on medium and place the gyoza down flat in the oil, leaving enough space so they don’t touch one another. Cook for about 3 minutes, until the bottom of the gyoza are a nice brown. Then add about ¼ a cup of water to the pan and cover with a lid. Be careful when you add the water and place the lid, as the water may spit. Let the gyoza steam until all the water is cooked off, about 3 minutes.

Serve with sesame seeds sprinkled on top and soy sauce for dipping.

翻訳:宮崎路子


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