Steps

1. Trim the ends off 1 eggplant (approx. 100g) and thinly slice off the sides.
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2. Slice the eggplant thinly lengthwise into 2-3mm thick slices.
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3. Finely mince the ends of the thinly sliced eggplant.
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4. In a bowl, combine 120g ground pork, 2 tsp cooking sake, 1 tsp soy sauce, 1 tsp grated garlic, 1 tsp grated ginger, 1 tsp potato starch, a pinch of salt, and a pinch of pepper. Mix well until it becomes sticky.
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5. Add the minced eggplant to the mixed meat mixture and combine.
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6. Wet the edges of 4 gyoza wrappers with water, then overlap and arrange them slightly.
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7. Place 1 slice of eggplant on top of the gyoza wrapper and put 1/8 of the meat mixture in the center. Make another set like this.
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8. Overlap the two sets of gyoza in a cross shape, lift the edge of the bottom gyoza wrapper and pinch it together, then do the same for the opposite side.
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9. Wet the gaps with water and seal firmly, overlapping the gyoza wrappers to enclose. (Key Tip!) Overlapping the gyoza wrappers into a single layer creates a mille-feuille-like texture that enhances the deliciousness.
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10. Heat vegetable oil in a frying pan over medium heat. Arrange the gyoza and cook until the bottoms are browned.
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11. Once the bottoms are browned, flip the gyoza, add 6 tbsp water, cover with a lid, and steam over medium heat for 6 minutes.
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12. After steaming, if there is still moisture or the browning is light, cook to evaporate the remaining liquid. (Key Tip!) Adding water and steaming thoroughly ensures that the inside is cooked through.
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13. Cut the cooked gyoza into bite-sized pieces, arrange on a plate, and serve.
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14. Serve with your favorite dipping sauce, such as vinegar and soy sauce or ponzu sauce.
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