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Dans la lune

March 21, 2018

Gyoza gratin

 

Gyoza gratin

Print this recipe
Persons
5
Gyoza gratin

Ingredients

  • 4 garlic cloves - finely chopped
  • 30g fresh ginger - finely choppped
  • 450g ground pork
  • 1 eggplant - cut into 1cm cubes
  • 1 napa/chinese cabbage- cut into bite-size pieces
  • 150g grated cheese or more

- Ingredient A -

  • 1 tsp kosher salt
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp black vinegar (or rice vinegar, apple cider vinegar)
  • 1 tbsp red chili oil

For the glue

  • 1 1/2 tbsp katakuriko/potato starch - dissolve in 1 1/2 tbsp water
  • 1 package of gyoza wrappers (200g)

For the sauce

  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp apple cider vinegar

Instructions

  • 1. In a frying-pan, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add ground pork for about 2 mins, then add eggplant and napa cabbage, continue stir-frying until pork is no longer pink and vegetables are wilted.
  • 2. Add ingredient "A" to season and cook for about 1 min, turn the heat to high and pour the diluted katakuriko to thicken the sauce. Let cool to room temperature. Set aside.
  • 3. Preheat oven to 200℃ (390°F) degree.
  • 4. Assemble the gratin : Spread meat sauce onto bottom of baking dish (casserole) and layer with gyoza wrapper. Sprinkle with ⅓ of the grated cheese. Repeat layers 2 or 3 times. Top with remaining meat sauce and sprinkle over the grated cheese.
  • 5. Bake in preheated oven for 40 minutes.
  • Serve hot
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