A simple recipe for "Eggplant Pork Gyoza" using seasonal eggplant and thinly sliced pork, made by simply folding and grilling without any complex wrapping. Delicious whether made with homemade chewy wrappers or store-bought ones. The combination of juicy pork and melt-in-your-mouth eggplant is exquisite. Try this unbelievably delicious recipe!
Ingredients
Main Ingredients (2-3 servings)
- Eggplant 1 pc (approx. 100g-125g)
- Thinly Sliced Pork 100g
- Bread Flour 50g
- All-Purpose Flour 50g
Seasonings
- Salt (pinch)
- Pepper (pinch)
- Water 6 tbsp
- [A] Salt 1g
- [A] Hot Water 55ml
Steps
- In a bowl, combine 50g bread flour, 50g all-purpose flour, and 1g salt [A]. Mix well.
- Add 55ml hot water [A] and mix with chopsticks until the mixture becomes crumbly. Gather the dough with your hands and knead for about 5 minutes. [Key Tip!] Knead by rubbing the dough with the base of your hand until smooth. If the dough is too stiff, add a little more water to adjust.
- Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes.
- Trim the ends off the eggplant and cut it in half lengthwise. Then, cut each half into quarters lengthwise to create wedges about 1.5cm wide.
- Soak the cut eggplant in water for about 10 minutes to remove bitterness, then drain thoroughly.
- Unwrap the rested dough and roll it into a log. Divide it into 15 equal pieces.
- Roll each piece into a ball, then thinly roll it out into a circle about 10cm in diameter, dusting with bread flour or all-purpose flour as needed. [Key Tip!] Roll with a rolling pin in one direction, then rotate by 90 degrees and roll again to create a perfect circle.
- Season the 100g thinly sliced pork with a pinch of salt and a pinch of pepper.
- Wet the edges of the gyoza wrappers with water.
- Place a small amount of thinly sliced pork onto the gyoza wrapper, then top with the drained eggplant.
- Roll up the wrapper to enclose the filling. [Key Tip!] If using store-bought gyoza wrappers, wet the edges and roll them up in the same way.
- Heat oil in a frying pan over medium heat.
- Once the pan is hot, place the rolled gyoza seam-side down and sear until the bottom is golden brown.
- Flip the gyoza and sear the other side until golden brown.
- Once both sides are browned, reduce heat to low-medium, add 6 tbsp of water, cover, and steam for 5 minutes.
- After steaming for 5 minutes, increase the heat to medium-high and cook until any remaining moisture has evaporated.
- Once the moisture has evaporated, turn off the heat and plate the gyoza.
- Serve with your favorite dipping sauce, such as soy sauce with vinegar or chili oil.
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