• Cooking Time: about 10 minutes
  • Servings: 6-8
  • Preparation Time: 30 minutes


I 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.


  • 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.

Categories: Asian  Spicy  Steamer  Stove  Tangy 
© 2006-2017 BakeSpace, Inc. All Rights Reserved