Servings of 24 pieces
Ingredients:
24 sheets dumpling skin
300g minced meat
1 can of corn
3 tablespoons liquor (A)
1 tablespoon oyster sauce (A)
2 teaspoon chicken stock powder granules (A)
Sugar (A)
1 teaspoon grated ginger (A)
2 tablespoons katakuriko/potato starch (A)
1 tablespoon sesame oil
80-100ml water
1 tablespoon soy sauce (B)
1 tablespoon vinegar (B)
1 teaspoon sugar (B)
1 teaspoon sesame oil (B)
Moderate amount of green peas
Instructions:
- Put minced meat and A in a plastic bag and mix well. Drain the canned corn in a colander, put it in a plastic bag, and combine it with the whole.
- Put sesame oil all over the BRUNO compact hot plate (takoyaki plate) and spread it over all the holes with a paper towel. Spread out the dumpling skin and put it in the hole.
- Scoop the 1 seed with a spoon and add it to the hole where the skin was put. Set to [HI], and when it starts to sizzle, bake for 1-2 minutes.
- Add water and top with green peas (frozen) if desired. Cover, set to [MED] and steam for 5-6 minutes. In the meantime, mix B and make a dipping sauce.
- Dip it in the dipping sauce.
