Noble House Eggplant Shu Mai
- Ready In:
- 35mins
- Ingredients:
- 17
- Yields:
-
24 dumplings
ingredients
-
Dumplings
- 9.85 ml canola oil
- 4 garlic cloves, minced
- 9.85 ml fresh ginger, minced
- 453.59 g eggplant, peeled and finely chopped
- 29.58 ml low sodium soy sauce
- 14.79 ml black bean sauce
- 4.92 ml dark sesame oil
- 59.16 ml cilantro, minced
- cornstarch, for dusting pan
- 24 gyoza skins
-
Chili Sauce
- 29.58 ml low sodium soy sauce
- 14.79 ml fresh lemon juice
- 4.92 ml brown sugar or 4.92 ml honey
- 4.92 ml dark sesame oil
- 1 garlic clove, minced
- 4.92 ml fresh ginger, grated
- 1 jalapeno, sliced
directions
- 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.
- When ready to serve, first mix all of the Chili Sauce ingredients and transfer to dipping bowls.
- 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 for 8 minutes. Serve.
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