Ingredients
-
-
2
-
4
-
2
-
1
-
2
-
1
-
1
-
4
-
-
24
-
-
2
-
1
-
1
Directions
Noble House Eggplant Shu Mai, This recipe is from a local Chinese restaurant , This recipe is from a local Chinese restaurant
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Steps
|
1
Done
|
Heat Oil Over Medium-High Heat in Wok or Nonstick Skillet. Add Garlic and Ginger; Cook, Stirring, 1 Minute. |
|
2
Done
|
Add Eggplant, and Stir-Fry Over High Heat, 4 to 5 Minutes, Until Very Soft; Add a Little Water If Needed. |
|
3
Done
|
Add Soy Sauce, Bean Sauce, Sesame Oil and Cilantro; Cook, Stirring, Until Thick, About 1 Minute. Let Cool. |
|
4
Done
|
Dust Baking Sheet With Cornstarch. Arrange Several Gyoza Wrappers on Work Surface. |
|
5
Done
|
Put 2 Tsp Filling in Center of Each; Pull Up Sides Into Pleats, and Plop on Baking Sheet, Flattening Bottom. |
|
6
Done
|
Cover Tightly With Plastic; Chill Up to 24 Hours, or Freeze. |
|
7
Done
|
When Ready to Serve, First Mix All of the Chili Sauce Ingredients and Transfer to Dipping Bowls. |
|
8
Done
|
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. |
