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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.
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.
- Calories 36
- Carbohydrate Content 6 g
- Cholesterol Content 1 mg
- Fat Content 1 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 135 mg
- Sugar Content 1 g