Kariruya eggplant dumplings
When grilling gyoza, the key is to slowly heat it over medium heat. By slowly baking, the skin will give it a crisp texture.
How to make it
1
Chop the Kariku eggplant roughly 2-3mm. Put the minced chicken and the seasonings of [A] in a bowl and mix.
2
Add the eggplant to a bowl and mix gently and gently to prevent moisture from coming out.
3
Place the seeds of [2] in the center of the gyoza skin and wrap them in a pinch from the edge.
4
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.
5
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.
10 ingredients
-
- Kariru family eggplant
- 1/4
-
- 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
- About 8-10
-
- Salad oil
- 1 tablespoon
-
- water
- 100cc
-
- flour
- Less than 1 tablespoon
[PR]
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