Kariruya eggplant dumplings
The key to cooking gyoza is to cook them slowly over medium heat. By cooking them slowly, the skin will have a nice crispy texture
How to make it
1
Roughly chop the eggplant into 2-3mm pieces. Add the ground chicken and seasonings (A) to a bowl and mix well
2
Add the eggplant to the bowl and mix gently to avoid losing any moisture
3
Place the filling from (2) in the center of the gyoza skin and pinch it from the edge to enclose it
4
Heat salad oil in a frying pan over medium heat, arrange the dumplings, pour in the flour and water mixture, cover and cook for 6 to 8 minutes
5
Remove the lid and let the water evaporate. When the skin is crispy, remove from the heat and place on a plate. Place a plate over the frying pan and turn it over to transfer it to the plate so that it will not lose its shape
10 ingredients
-
- Kariru family eggplant
- 1/4 of a bottle
-
- Minced chicken
- 100g
-
[A]
- lard
- 30g
-
- soy sauce
- 1/2 tsp
-
- sugar
- A little
-
- Pick it
- A little
-
- Oyster sauce
- 1/2 tsp
-
- Scallion oil
- 1/2 tbsp
-
- Sesame oil
- 1/2 tbsp
-
- Gyoza skin
- Approximately 8~10 pieces
-
- Salad oil
- 1 tablespoon
-
- water
- 100cc
-
- flour
- Just under 1 tablespoon
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
