Name: Gyoza gratin
Yield: 5 people
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

Gyoza gratin

Persons

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

184