Steps

1. Thinly slice 2 eggplants.
   🕒 04:03
2. In a bowl, add 300ml water and 1 and 1/2 tsp salt. Mix well, then immerse the sliced eggplant in the saltwater and let it sit for about 10 minutes to soften. [Chef's Tip!] Soaking in saltwater softens the eggplant, making it easier to wrap. It also helps remove bitterness and seasons the eggplant.
   🕒 05:43
3. Wash and finely chop the garlic chives.
   🕒 07:16
4. In a bowl, add 250g ground pork, 50g chopped garlic chives, and 5g grated garlic (optional).
   🕒 08:02
5. To the bowl, add 1/3 tsp salt, 6 shakes black pepper, 6 shakes MSG(Ajinomoto) (MSG), 1/2 tbsp oyster sauce, and 1 tsp sesame oil. Mix well until sticky. [Chef's Tip!] MSG(Ajinomoto) enhances the umami of the meat, deepening the flavor.
   🕒 08:53
6. Thoroughly pat dry the eggplant soaked in saltwater with kitchen paper.
   🕒 10:32
7. Lightly dust one side of each eggplant slice with potato starch to taste.
   🕒 11:03
8. Place a suitable amount of filling in the center of the potato starch-dusted eggplant slice, then roll it up and shape it.
   🕒 11:36
9. Heat a small amount of oil in a frying pan over medium heat.
   🕒 14:49
10. Arrange the eggplant gyoza in the frying pan and fry one side for about 2 minutes until browned.
    🕒 15:25
11. Flip them over, and once nicely browned, cover with a lid and steam-fry over medium-low heat (between low and medium) for about 3 minutes. [Chef's Tip!] Steam-frying with the eggplant's moisture and allowing the meat juices to seep into the eggplant enhances its sweetness.
    🕒 17:23
12. Utilize any leftover eggplant ends by frying them alongside in the gaps of the pan.
    🕒 18:20
13. Plate the gyoza.
    🕒 19:07
14. Prepare two types of dipping sauces according to your preference. For Sauce 1, mix 1 tbsp soy sauce, 1 tbsp vinegar, and chili oil to taste. For Sauce 2, mix 1 tbsp vinegar and black pepper to taste.
    🕒 20:34