EGGPLANT SHU MAI
- Cooking Time: about 10 minutes
- Servings: 6-8
- Preparation Time: 30 minutes
- 1 tablespoon oil
- 3 cloves garlic, minced
- 1 teaspoon minced ginger
- 4 Oriental eggplants, chopped
- 2 tablespoons soy sauce
- 1 tablespoon fermented black beans
- 1 teaspoon sesame oil
- 2 tablespoons minced cilantro
- 1 scallion, minced
- 2 dozen gyoza wrappers (or wonton wrappers cut into circles)
- Heat oil in a wok.
- Add garlic and ginger and stir-fry until fragrant.
- Add eggplant and stir-fry until tender, adding a little water as needed to prevent sticking.
- Add soy sauce, black beans, and sesame oil.
- Stir-fry briefly to combine.
- Remove from heat.
- Stir in cilantro and scallion.
- Working one at a time, put about 2 teaspoons of filling in the center of a gyoza wrapper.
- Gather up the sides to form pleats (the top will be open).
- Pinch slightly in the middle to form a "waist," press down filling on the top, and tap the bottom so that the shu mai can stand up.
- Arrange on an oiled plate and steam over boiling water until dough is translucent, about 5 - 10 minutes.
NotesI love Dim Sum. Whenever I am in San Francisco I go to Pearl City on Jackson St. in ChinaTown. It is every bit as wonderful as the Dim Sum I had in Hong Kong. This is one of my favorite ways to use eggplant. The recipe has changed since my friend Mrs Yee first gave it to me.
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