Eggplant Shu Mai Dumplings & Chili Sauce

Vegetarian Times Issue: February 1, 2006   p.76

Ingredients

Makes 24

• Dumplings
• 2 tsp. canola oil
• 4 cloves garlic, minced (about 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
•  
• Chili Sauce
• 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 (about 1 tsp.)
• 1 tsp. grated fresh ginger
• 1 red jalapeño

Directions

1. To make Dumplings: 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.
2. 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.
3. To make Chili Sauce: Mix all ingredients; transfer to dipping bowls.
4. To cook Dumplings: 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—8 minutes. Serve.