nutritional information

Per DUMPLING:

  • Calories: 36
  • Protein: 1 g
  • Total Fat: 1 g
  • Saturated Fat: g
  • Carbohydrates: 6 g
  • Cholesterol: 1 mg
  • Sodium: 135 mg
  • Fiber: 1 g
  • Sugar: 1 g
Vegan

Eggplant Shu Mai Dumplings & Chili Sauce

Eggplant Shu Mai Dumplings & Chili Sauce

Makes 24

Shu Mai are the easiest dumplings to make. If you can’t find round gyoza wrappers, use a biscuit cutter to trim won ton or egg roll skins into circles.
Dumplings
  • 2 tsp. canola oil
  • 4 cloves garlic, minced (4 tsp.)
  • 2 tsp. minced fresh ginger
  • 1 lb. eggplant, peeled and finely chopped (4 cups)
  • 2 Tbs. low-sodium soy sauce
  • 1 Tbs. black bean sauce
  • 1 tsp. dark sesame oil
  • 4 Tbs. minced cilantro
  • Cornstarch for dusting pan
  • 24 gyoza wrappers
Chili Sauce
  • 2 Tbs. low-sodium soy sauce
  • 1 Tbs. fresh lemon juice
  • 1 tsp. brown sugar or honey
  • 1 tsp. dark sesame oil
  • 1 clove garlic, minced (1 tsp.)
  • 1 tsp. grated fresh ginger
  • 1 red jalapeño
  1. To make Dumplings: Heat oil over medium-high heat in wok or nonstick skillet. Add garlic and ginger; cook, stirring, 1 minute. Add eggplant, and stir-fry over high heat, 4 to 5 minutes, until very soft; add a little water if needed. Add soy sauce, bean sauce, sesame oil, and cilantro; cook, stirring, until thick, about 1 minute. Let cool.
  2. Dust baking sheet with cornstarch. Arrange several gyoza wrappers on work surface. Put 2 tsp. filling in center of each; pull up sides into pleats, and plop on baking sheet, flattening bottom. Cover tightly with plastic; chill up to 24 hours, or freeze.
  3. To make Chili Sauce: Mix all ingredients; transfer to dipping bowls.
  4. To cook Dumplings: Lightly oil heat-proof plate or metal steamer insert. Steam shu mai—on plate set on cake cooling rack over boiling water or in steamer—8 minutes. Serve.
February 2006

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