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Eggplant dumplings with chilli-Balsamumm sauce
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Eggplant dumplings with chilli-Balsamumm sauce
One of Angelica’s unique recipe creations- Eggplant Dumplings with a Chili-Balsamumm sauce. This is a personal favorite when entertaining friends and family.
Eggplant dumplings with chilli-Balsamumm sauce
| Prep time: 30 to 40 minutes |
|---|
| Cooking time: About 15 minutes |
| Servings or yield: Appetizer for 2 to 4 people (24 dumplings) |
| Difficulty level: Complexe |
| Dumplings |
|---|
| 24 Gyoza wrappers |
| 2 Medium eggplants, finely chopped |
| 1 egg white + ¼ cup of water, whisked |
| ¼ cup of water |
| 3 cloves of garlic, minced |
| 4 tbsp of olive oil |
| 2 tsp fresh ginger, minced |
| 4 tbsp. Balsamumm |
| 4 tbsp. minced cilantro |
| Chilli-Balsamumm sauce |
| 2 tbsp Balsamumm |
| 2 tbsp rice vinegar |
| 1 tsp ginger |
| 1 tsp garlic |
| 1 tsp jalapeño |
| 1 tsp red bell pepper |
| 1 tsp of scallion |
| The juice of 1/2 a lemon |
Preparation
For dumplings, grate ginger and mincegarlic. Peal eggplant and cut in small cubes.
Heat a drizzle of olive oil with garlic and ginger over medium-high heat in a nonstick skillet for 1 minute. Add chopped eggplant, and stir-fry over high heat, 4 to 5 minutes, until very soft. Add ¼ cup of water and Balsamumm. Add cilantro and cook, stirring, until thick, about 1 minute, add salt and pepper to taste, remove from heat, set aside and let cool.
Arrange 24 Gyoza wrappers on work surface. Wet dumpling wrappers with egg white and water mixture. Add a spoonful of eggplant mixture in the middle of wrappers. Close sides tightly into a half moon shape.
Add dumplings to baking sheet and freeze until ready to boil.
For the Chilli-Balsamumm sauce, combine ginger, garlic, jalapeño, bell pepper, scallion, rice vinegar and lemon juice. Add balsamumm and stir, set aside.
Bring a big pot of water to boil and salt. Add dumplings to pot and cook in boiling water for 4-5 minutes. Remove dumplings and place on a flat tray and drizzle with olive oil to prevent sticking.
Pour chilli- balsamumm sauce over dumplings, serve and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Grate ginger.
2 - Mince garlic.
3 - Peel eggplant.
4 - Cut eggplant in small cubes.
5 - Heat olive oil, garlic and ginger over medium-high heat in a nonstick skillet; cook for 1 minute.
6 - Add chopped eggplant, and stir-fry over high heat, 4 to 5 minutes, until very soft.
7 - Add ¼ cup of water.
8 - Add Balsamumm.
9 - Add cilantro and cook, stirring, until thick, about 1 minute. Add salt and pepper to taste.
10 - Remove from heat. Set aside and let cool.
11 - Arrange 24 Gyoza wrappers on work surface.
12 - Wet dumpling wrappers with egg white and water mixture.
13 - Add a spoonful of eggplant mixture in the middle of wrappers.
14 - Close sides tightly into a half moon shape. When finished, add dumplings to baking sheet + freeze until ready to boil.
15 - For chilli-Balsamumm sauce, combine ginger, garlic, jalapeño, bell pepper, scallion, rice vinegar. and lemon juice.
16 - Add balsamumm to mixture.
17 - Stir, set aside.
18 - Bring a large pot of water to a boil and salt.
19 - Add dumplings to pot and cook in boring waterl for 4-5 minutes. Remove dumplings and place on a flat tray and drizzle with olive oil to prevent sticking.
20 - Pour chilli- balsamumm sauce over dumplings.
21 - Serve and Enjoy!
