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