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Fire Eggplant Dumplings

3 from 1 vote
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Course: Dim Sum, Dumpling
Cuisine: Chinese, Five Spice, Vegan, Vegetarian
Year: 1995
Servings: 75 dumplings


  • 6 pounds eggplant
  • 1 red pepper (or green - large)
  • ¼ cup oil
  • 1 Tablespooon 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


  • 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.


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:
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.
NOTE: Chilled, his would make an excellent side dish.)