Noble House Eggplant Shu Mai

Submitted by Member 610488

"This recipe is from a local Chinese restaurant."

 

• Ready In: 35mins
• Ingredients: 17
• Yields: 24 dumplings

ingredients

• Dumplings

• 2 teaspoons canola oil
• 4 garlic cloves, minced
• 2 teaspoons fresh ginger, minced
• 1 lb eggplant, peeled and finely chopped
• 2 tablespoons low sodium soy sauce
• 1 tablespoon black bean sauce
• 1 teaspoon dark sesame oil
• 4 tablespoons cilantro, minced
• cornstarch, for dusting pan
• 24 gyoza skins

• Chili Sauce

• 2 tablespoons low sodium soy sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon brown sugar or 1 teaspoon honey
• 1 teaspoon dark sesame oil
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, grated
• 1 jalapeno, sliced

directions

1. Heat oil over medium-high heat in wok or nonstick skillet. Add garlic and ginger; cook, stirring, 1 minute.
2. Add eggplant, and stir-fry over high heat, 4 to 5 minutes, until very soft; add a little water if needed.
3. Add soy sauce, bean sauce, sesame oil and cilantro; cook, stirring, until thick, about 1 minute. Let cool.
4. Dust baking sheet with cornstarch. Arrange several gyoza wrappers on work surface.
5. Put 2 tsp filling in center of each; pull up sides into pleats, and plop on baking sheet, flattening bottom.
6. Cover tightly with plastic; chill up to 24 hours, or freeze.
7. When ready to serve, first mix all of the Chili Sauce ingredients and transfer to dipping bowls.
8. 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.