Happy Chinese New Year! Gong Xi Fa Cai! Gong Hee Fat Choy! Xin Nian Kuai Le! However you say it, happy year of the monkey everyone!
The new year has brought a lot of new adventures, and I couldn’t be more excited to be living in San Francisco! The city is booming with hundreds of restaurant and food options. In particular, San Francisco is known for having one of the best and largest Chinatowns in the U.S. and I couldn’t be more excited to get my hands on some dim sum and Chinese baked goods.
Now if you can’t get your hands on some freshly made dumplings from Chinatown, then whip up a batch of these delicious eggplant dumplings. They’re spicy, hearty, delicious, and keep very well in the freezer so you can enjoy them whenever your little heart desires!
Servings: About 50 dumplings
1 pkg Dumpling Wraps (such as Nasoya®)
- 1 Cup Water
- Canola Oil For Cooking
- Soy Sauce & Chili Sauce For Dipping
- 2 Large Eggplants
- 1/2 White Onion
- 3 Stems of Green Onions
- 2 Tbsp Soy Sauce
- 1/2 – 1 Tbsp Chili Garlic Sauce (I recommend Huy Fong)
Making the Filling
- In a food processor, add the eggplant, and onions. Process until the mixture is very finely chopped.
- Heat a large pan over medium heat and add 2 tsp canola oil to the pan. Transfer the eggplant mixture to the pan, and add the soy sauce and chili garlic sauce. Saute for about 5 minutes until the eggplant is cooked through. Transfer to a medium bowl and let the mixture cool.
- Form the dough into a ball and wrap it with plastic. Let the dough rest for at least 30 minutes.
Making the Dumplings
- Prepare your “dumpling station” by ripping an 8″ piece of parchment paper and setting it aside on the table. Fill a small bowl with about a cup of water and unwrap dumplings from the plastic.
- To make the dumplings, place the round wrap flat in your hand. Drop about 1 Tbsp of filling in the center of the wrap (be careful not to be tempted to over fill). Moisten the edges of the wrap with water (by dipping your finger in that little bowl of water on your dumpling station), fold the dumpling in half, and pinch to seal. Set your dumpling aside on the parchment paper and repeat until all wrappers (or filling) has been used!
- If you plan to save some of the dumplings for later, then this is the time to place them in the freezer. When they are completely frozen, transfer them to a freezer-safe zip top bag and keep them for later.
Cooking the Dumplings
- When you are ready to eat the dumplings, heat 1 tsp of canola oil in a large skillet over medium heat. Place dumplings in skillet (without touching each another) and cook for 4 minutes; until lightly browned on the bottom. Pour in ¼ cup of water, cover with lid and cook until the water cooks off; about 5 minutes. Flip and cook for 4 minutes; until lightly browned. Cook the remaining dumplings the same way.
- Serve the dumplings with soy sauce and Chinese chili garlic sauce.