Noble House Eggplant Shu Mai

"This recipe is from a local Chinese restaurant."
 
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Ready In:
35mins
Ingredients:
17
Yields:
24 dumplings
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ingredients

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directions

  • 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.
  • 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.
  • When ready to serve, first mix all of the Chili Sauce ingredients and transfer to dipping bowls.
  • 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.

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