Noble House Eggplant Shu Mai

• 2 teaspoons canola oil
• 4 garlic cloves, minced
• 2 teaspoons fresh ginger, minced
• 1 lb eggplant, peeled and finely chopped
• 2 tablespoons low sodium soy sauce
• 1 tablespoon black bean sauce
• 1 teaspoon dark sesame oil
• 4 tablespoons cilantro, minced
• cornstarch, for dusting pan
• 24 gyoza skins
• 2 tablespoons low sodium soy sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon brown sugar or 1 teaspoon honey
• 1 teaspoon dark sesame oil
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, grated
• 1 jalapeno, sliced

1. 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 filling in center of each; pull up sides into pleats, and plop on baking sheet, flattening bottom.
9. Cover tightly with plastic; chill up to 24 hours, or freeze.
10. When ready to serve, first mix all of the Chili Sauce ingredients and transfer to dipping bowls.
11. Lightly oil heat-proof plate or metal steamer insert.
12. Steam shu mai on plate set on cake cooling rack over boiling water or in steamer for 8 minutes.
13. Serve.

canola oil, garlic, fresh ginger, eggplant, soy sauce, black bean sauce, dark sesame oil, cilantro, cornstarch, skins, soy sauce, lemon juice, brown sugar, dark sesame oil, garlic, fresh ginger

Taken from www.food.com/recipe/noble-house-eggplant-shu-mai-474207 (may not work)