Eggplant Shu Mai Dumplings & Chili Sauce Recipe

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

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.
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.
To make Chili Sauce: Mix all ingredients; transfer to dipping bowls.
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.