Gyoza gratin
Persons
5
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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