Dumpling with eggplant, mushrooms, and miso

We thank Daniela Bystrická for another great recipe. This one fits perfectly with the autumn season (and not only)…

Ingredients:

• Eggplant - 450 g
• Shallot - 100 g
• Garlic - 4 cloves
• Dried Shiitake - 150 g
• Wood ear mushrooms - 50 g
• Shimeji mushrooms - 50 g
• Gyoza dumplings - 1 package
• Soy miso - 2 tablespoons
• Nutritional yeast - 2 tablespoons
• Maple syrup - 2 tablespoons
• Oyster sauce - 2 tablespoons

Serving Ingredients:

• Chickpea tamari
• Pickled mushrooms
• Dill

Method:

1. Prick the eggplant with a fork and bake whole in the oven at 200 °C for about 30 minutes
2. If using dried shiitake, soak them in water in advance (30–60 min)
3. Chop shallots, garlic, and mushrooms into small cubes
4. Cut the baked eggplant open, scoop out the flesh, and mash it
5. Sauté the mushrooms with the vegetables in a pan, add the eggplant and other liquid ingredients, and simmer briefly
6. Fill the gyoza dough with the prepared "paste" in any desired dumpling shape
7. Steam the dumplings for about 3–5 minutes
8. Garnish and season with pickled mushrooms (in our case pickled shimeji), a drop of oyster sauce on top of each dumpling, and dill
9. Best enjoyed immediately after steaming, dipped in tamari

Enjoy your meal!