Kariruya eggplant dumplings

Chop the Kariku eggplant roughly 2-3mm. Put the minced chicken and the seasonings of [A] in a bowl and mix.

Add the eggplant to a bowl and mix gently and gently to prevent moisture from coming out.

Place the seeds of [2] in the center of the gyoza skin and wrap them in a pinch from the edge.

Place a frying pan with salad oil over medium heat and arrange the dumplings. Pour in the flour dissolved in water, cover and bake for about 6-8 minutes.

Remove the lid and remove any moisture. Once the skin is crispy, remove from the heat and place on a plate. Cover the plate over a frying pan, turn it over and transfer it to a plate to prevent it from losing its shape.