Noble House Eggplant Shu Mai Recipe

Name: Noble House Eggplant Shu Mai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
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 filling in center of each; pull up sides into pleats, and plop on baking sheet, flattening bottom.
9
Cover tightly with plastic; chill up to 24 hours, or freeze.
10
When ready to serve, first mix all of the Chili Sauce ingredients and transfer to dipping bowls.
11
Lightly oil heat-proof plate or metal steamer insert.
12
Steam shu mai on plate set on cake cooling rack over boiling water or in steamer for 8 minutes.
13
Serve.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

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

Yes, Noble House Eggplant Shu Mai falls under the Vegetarian 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.

That's it — enjoy your meal!

Noble House Eggplant Shu Mai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions