Recipe

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• 2 tsp canola oil
• 4 garlic cloves, minced
• 2 tsp fresh ginger, minced
• 1 lb eggplant, peeled and finely chopped
• 2 tbsp low sodium soy sauce
• 1 tbsp black bean sauce
• 1 tsp dark sesame oil
• 4 tbsp cilantro, minced
• cornstarch, for dusting pan
• 24 gyoza skins
• 2 tbsp low sodium soy sauce
• 1 tbsp fresh lemon juice
• 1 tsp brown sugar or 1 tsp honey
• 1 tsp dark sesame oil
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 jalapeno, sliced

• 1 Heat oil over medium-high heat in wok or nonstick skillet. Add garlic and ginger; cook, stirring, 1 minute.
• 2 Add eggplant, and stir-fry over high heat, 4 to 5 minutes, until very soft; add a little water if needed.
• 3 Add soy sauce, bean sauce, sesame oil and cilantro; cook, stirring, until thick, about 1 minute. Let cool.
• 4 Dust baking sheet with cornstarch. Arrange several gyoza wrappers on work surface.
• 5 Put 2 tsp filling in center of each; pull up sides into pleats, and plop on baking sheet, flattening bottom.
• 6 Cover tightly with plastic; chill up to 24 hours, or freeze.
• 7 When ready to serve, first mix all of the Chili Sauce ingredients and transfer to dipping bowls.
• 8 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.