餃子（夏野菜の羽根つき餃子）｜【田舎そば川原】料理・漬物産のレシピ書き起こし

Cut off the stem of the eggplant and peel off the skin with a peeler.
After halving lengthwise, cut into thirds lengthwise and cut into small pieces.
Cut the core of the cabbage into small pieces, chop the leaves roughly, and soak them in water together with the eggplant.
Cut the lettuce into small pieces.
Drain the eggplant and cabbage, put them in a bowl with the lettuce, add salt (not listed), rub the salt and leave for 5 minutes.

別のボウルに1の水分を絞りながら移し、ひき肉、(A)を加えて手で混ぜ合わせる。
手にもってボウルに叩きつけ、空気を抜く。

餃子の皮の外側半分に水(分量外)をつけ、中央に餡を約10g乗せ、指でひだを作りながら包む。

After putting oil in a frying pan and arranging 3, put it on high heat.
When the bottom of the gyoza has turned brown, add the melted (B) in a bowl and cover with a lid for 5 minutes.
When the gyoza skin softens and the water content of the wings has decreased, turn off the heat and transfer to a plate to complete.