eggplant shumai

I'm not sure how genuine these are in terms of Chinese cooking, since that's not my area of specialty, but these tiny dumplings are awfully tasty and more importantly they're very easy to make.

I also think that the dumplings would be super delicious with okra instead of (or in addition to) eggplant, but that is mostly because I am in love with okra.

Note: If you're using regular gyoza (jiao zi) wrappers as the recipe recommends, I will warn you that they're extremely tiny when done. Also, you can only fit about half the stuffing the recipe recommends in each wrapper. I wasn't sure how exactly they get wrapped up either, but I pinched the sides up to a point at the top and it seemed to work pretty well.

Note: This is from Vegetarian Times, February 2006.


This recipe makes approx. 20 - 30 little dumplings, and is vegan.


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. soy sauce
1 Tbs. black bean sauce
1 tsp. dark sesame oil
4 Tbs. minced cilantro
Cornstarch
A package of gyoza ギョーザ (jiao zi 餃子) wrappers (they are round)


Instructions:

1. To make dumpling fillings: 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 - 5 minutes or 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. (*Note: I did all this a day before I actually made the dumplings, so I had the filling and wrappers chill in the fridge overnight.)

2. Dust baking sheet (*note: I used a cutting board) with cornstarch. Arrange several gyoza wrappers on work surface. Put 2 tsp. filling in the 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. (*another note: I didn't chill or freeze them.)

3. To cook dumplings: Lightly oil heat-proof plate or metal steamer insert. Steam shu mai on oiled surface 8 minutes. Serve.


Here is a sauce that I didn't make, but was part of the original recipe. Just mix everything together and dip.

Ingredients:
2 Tbs. soy sauce
1 Tbs. fresh lemon juice
1 tsp. brown sugar
1 tsp. dark sesame oil
1 clove garlic, minced (1 tsp.)
1 tsp. grated fresh ginger
1 red jalapeno pepper