Eggplant Shu Mai Dumplings & Chili Sauce Recipe

Name: Eggplant Shu Mai Dumplings & Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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 jalapeno

Servings: persons

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
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 jalapeno

1
To make Dumplings: Heat oil over medium-high heat in wok or nonstick skillet.
2
Add garlic and ginger; cook, stirring, 1 minute.
3
Add eggplant, and stir-fry over high heat, 4 to 5 minutes, until very soft; add a little water if needed.
4
Add soy sauce, bean sauce, sesame oil, and cilantro; cook, stirring, until thick, about 1 minute.
5
Let cool.
6
Dust baking sheet with cornstarch.
7
Arrange several gyoza wrappers on work surface.
8
Put 2 tsp.
9
filling in center of each; pull up sides into pleats, and plop on baking sheet, flattening bottom.
10
Cover tightly with plastic; chill up to 24 hours, or freeze.
11
To make Chili Sauce: Mix all ingredients; transfer to dipping bowls.
12
To cook Dumplings: Lightly oil heat-proof plate or metal steamer insert.
13
Steam shu maion plate set on cake cooling rack over boiling water or in steamer8 minutes.
14
Serve.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tsp. canola oil, 4 cloves garlic, minced (4 tsp.), 2 tsp. minced fresh ginger, 1 lb. eggplant, peeled and finely chopped (4 cups), and more.

Yes, Eggplant Shu Mai Dumplings & Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Shu Mai Dumplings & Chili Sauce

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