Mille-feuille eggplant gyoza | Transcription of kattyanneru's recipe

Cut off the stem of the eggplant and slice it lengthwise into 2-3mm wide slices.
Chop the ends.

Put minced pork and seasoning (A) in a bowl and knead until sticky.
Add the chopped eggplant and mix.

Wet the edges of the 4 gyoza skins with water, and line them up while sticking them together.
Place 1 thinly sliced eggplant on top of it, and place 1/8 of the meat from 2 in the center.
Make a pair of the same ones and stack them crosswise.
Lift the bottom edge of the dumpling skin and stick it together.
Lift the edge of the gyoza skin on the other side and stick it together.
Wet the skin with water to fill the gaps.
Make 3 dumplings in the same way with the remaining ingredients.

フライパンにサラダ油をひき、中火で熱する。
3の餃子を並べ、底に焼き目がつくまで焼く。
焼き目がついたら返し、水をまわし入れ蓋をして、中火で6分蒸し焼きする。
食べやすい大きさに切り、お皿に盛りつけて完成。