Eggplant Shu Mai Dumplings & Chili Sauce

• 2 tsp. canola oil
• 4 cloves garlic, minced (4 tsp.)
• 2 tsp. minced fresh ginger
• 1 lb. eggplant, peeled and finely chopped (4 cups)
• 2 Tbs. low-sodium soy sauce
• 1 Tbs. black bean sauce
• 1 tsp. dark sesame oil
• 4 Tbs. minced cilantro
• Cornstarch for dusting pan
• 24 gyoza wrappers
• 2 Tbs. low-sodium soy sauce
• 1 Tbs. fresh lemon juice
• 1 tsp. brown sugar or honey
• 1 tsp. dark sesame oil
• 1 clove garlic, minced (1 tsp.)
• 1 tsp. grated fresh ginger
• 1 red jalapeno

1. To make Dumplings: Heat oil over medium-high heat in wok or nonstick skillet.
2. Add garlic and ginger; cook, stirring, 1 minute.
3. Add eggplant, and stir-fry over high heat, 4 to 5 minutes, until very soft; add a little water if needed.
4. Add soy sauce, bean sauce, sesame oil, and cilantro; cook, stirring, until thick, about 1 minute.
5. Let cool.
6. Dust baking sheet with cornstarch.
7. Arrange several gyoza wrappers on work surface.
8. Put 2 tsp.
9. filling in center of each; pull up sides into pleats, and plop on baking sheet, flattening bottom.
10. Cover tightly with plastic; chill up to 24 hours, or freeze.
11. To make Chili Sauce: Mix all ingredients; transfer to dipping bowls.
12. To cook Dumplings: Lightly oil heat-proof plate or metal steamer insert.
13. Steam shu maion plate set on cake cooling rack over boiling water or in steamer8 minutes.
14. Serve.

canola oil, garlic, fresh ginger, eggplant, soy sauce, black bean sauce, dark sesame oil, cilantro, cornstarch, gyoza wrappers, soy sauce, lemon juice, brown sugar, dark sesame oil, clove garlic, ginger, red jalapeno

Taken from www.vegetariantimes.com/recipe/eggplant-shu-mai-dumplings-chili-sauce/ (may not work)