Crispy bread dumplings

Knead the minced pork in a bowl. Add the <A> seasoning to the stickiness and knead it to allow the flavor to spread throughout.

Quickly boil the koi and komatsuna in hot water and chop them into small pieces. Mix this into [1], mix 1 teaspoon of potato starch and let it sit in the fridge for an hour.

Spread [2] on the bread. Top with crushed shrimp and finely chopped natural cheese and season with salt and pepper. Cover with spring roll skin from above.

Fry the spring rolls in 180°C deep-fried oil until the crust is crispy and ready.

-
- Milk pork
- 200g
-
[A]
- Alcohol
- 1 tablespoon
-
- soy sauce
- 1/2 tsp
-
- water
- 1 tablespoon
-
- lard
- 30g
-
- Oyster sauce
- 1/2 tsp
-
- sugar
- 1/2 tsp
-
- salt
- Small amount
-
- Mince pepper
- Small amount
-
- Chop ginger
- 1 tsp
-
- White leek
- 1 tsp
-
- Hope
- 50g
-
- Komatsuna
- 150g
-
- potato starch
- 1 tsp
-
- Bread
- 1 piece
-
- shrimp
- 2 fish
-
- Natural cheese
- Appropriate amount
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Spring roll skin
- 1 piece
-
- Fried oil
- Appropriate amount