Eggplant Shu Mai Dumplings & Chili Sauce Recipe – Asian Special
Eggplant Shu Mai Dumplings offer a creative twist on the traditional Chinese dim sum favorite. These tender, open-faced dumplings feature a savory filling of roasted eggplant, mushrooms, and aromatic spices, all wrapped in delicate wonton wrappers. Paired with a bold, spicy chili sauce, they offer a satisfying bite packed with umami flavor and a touch of heat. Perfect as an appetizer or part of a dim sum spread, these dumplings are a must-try for vegetarians and food lovers alike.
- Prep Time25 min
- Cook Time20 min
- Total Time45 min
For the Dumplings:
- 1 medium eggplant (about 1 cup, roasted and mashed)
- 1/2 cup finely chopped mushrooms (shiitake or button)
- 2 tablespoons finely chopped scallions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger
- 1 garlic clove, minced
- Salt and pepper to taste
- 20 wonton wrappers
For the Chili Sauce:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh red chilies (or 1 tsp chili flakes)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- Salt to taste
Optional Garnishes:
- Toasted sesame seeds
- Fresh chopped cilantro
Prepare the Filling:
Roast the eggplant over an open flame or bake at 400°F (200°C) until soft.
Let it cool, then scoop out and mash the flesh.
In a pan, heat a small amount of oil and sauté mushrooms, garlic, and ginger until fragrant and soft.
In a bowl, mix the mashed eggplant, sautéed mushroom mixture, soy sauce, sesame oil, scallions, salt, and pepper.
Combine well and set aside to cool slightly.
Assemble the Dumplings:
Place a wonton wrapper on a clean surface.
Spoon about 1 teaspoon of the filling into the center.
Gently gather the edges of the wrapper around the filling, leaving the top exposed, to form the classic shu mai shape.
Repeat with remaining wrappers and filling.
Cook the Dumplings:
Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
Steam the dumplings over boiling water for 8–10 minutes or until wrappers are tender and filling is heated through.
Make the Chili Sauce:
Heat oil in a small pan over medium heat.
Add garlic and chopped chilies, sauté until fragrant.
Stir in soy sauce, rice vinegar, sugar, and a pinch of salt.
Simmer for 1–2 minutes, then remove from heat.
Serve:
Arrange steamed dumplings on a serving platter.
Drizzle with chili sauce or serve it on the side as a dip.
Garnish with toasted sesame seeds and chopped cilantro if desired.
Enjoy warm with tea or as part of a dim sum spread
Recipe Notes :
Roasting Tip: Roast the eggplant over an open flame or bake at 400°F (200°C) until soft for a smoky flavor.
Filling Consistency: Ensure the eggplant is well-drained to prevent a soggy filling.
Chili Sauce Adjustments: Adjust the amount of fresh red chilies or chili flakes to control the spice level.
Steaming Tip: Line the steamer basket with parchment paper or cabbage leaves to prevent sticking.
Storage Advice: Store leftover dumplings in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 5–7 minutes.
