1 tablespoon oil
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.
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)
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.
Serves 6 to 8
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