Ingredients
- 6 pounds eggplant
- 1 red pepper (or green - large)
- ¼ cup oil
- 1 Tablespoons garlic
- 1 Tablespoon ginger
- ¾ Tablespoon chili paste w/garlic
- 2 Tablespoons sugar
- 3 Tablespoons scallions (finely diced)
- 3 Tablespoons cilantro (finely diced)
- 2 Tablespoons red wine vinegar
- 2 Tablespoons soy sauce
- ¾ cups celery (fine, shredded)
- 2 Tablespoons sesame oil
Instructions
- Bake eggplant for 90 minutes at 425F, scoop out pulp, set aside.
- Roast pepper, slice into ¾" x ⅛", set aside.
- Stir fry garlic and ginger in oil for 30 seconds.
- Add remaining ingredients to wok and heat through.
- Remove from heat, add eggplant and roasted pepper.
- Add celery and oil.
Notes
If eggplant is liquidy, drain off excess. Roll as for Pork and Garlic Dumplings but with pronounced arrow shape.
Here's an additional narrative from Jerry:
FIRE EGGPLANT DUMPLINGS
Here’s a vegan dumpling we added for our loyal vegetarian clientele—but it’s proved generally popular.
Follow directions for wrapping as shown in the Pork and Garlic Dumpling recipe, but with a pronounced pointed arrowhead shape. Once again: freeze on waxpaper-lined cookie tray. When frozen, remove with spatula to heavy-duty freezer bags, freezing up to three months or longer. These may be steamed in the frozen state for ten or eleven minutes—till firm. Or “steam-fried”:
- On medium heat add a Tbsp or so vegetable oil and place six or more dumplings in oil, without crowding.
- When oil is sizzling, add about 1/4 Cup vegetarian stock or water
(preferably the stock), cover and cook over medium heat till liquid evaporates—about six or seven minutes—careful not to burn. - Remove to warm plates with spatula.