Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Eggplant Shu Mai




Source of Recipe


GourMAsia


List of Ingredients




1 tablespoon oil
3 cloves garlic, minced
1 teaspoon minced ginger
4 Oriental eggplants, chopped
2 tablespoons soy sauce (check GF status)
1 tablespoon fermented black beans
1 teaspoon sesame oil
2 tablespoons minced cilantro
1 scallion, minced
2 dozen gyoza wrappers (wonton wrappers cut into circles or sheets of fresh rice noodle cut to size)

Recipe



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.

(Recipe reprinted courtesy of GourMAsia)

Serves 6 to 8