Noble House Eggplant Shu Mai |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This recipe is from a local Chinese restaurant. 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 |
Directions:
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.
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