Eggplant and Mushroom Dumplings
Made with cooked eggplant and stir-fried mushrooms, these dumplings are juicy on the inside and crispy and golden brown on the outside. Having a food processor will definitely help speed things up for this recipe!
This recipe was featured in Thrive Magazine! You can get the summer issue on Thrive
Ingredients
25-30 dumplings
3-4 large garlic cloves
1.5 tbsp (20g) ginger
2.1 oz (60g) dried yellow peas or tofu
8.8 oz (250g) chopped baby bella and oyster mushrooms
12 oz (350g) eggplant
1.4 oz (40g) garlic chives
7.7 oz (220g) cabbage
Sesame oil
½ cup chinese cooking wine
2 cubes (vegetable bouillon )
Salt
DIPPING SAUCE
Soy sauce
Rice vinegar
Sesame oil or chili oil
Scallion
Preparation
Cut tofu into desired sizes and freeze overnight.
Thaw the frozen tofu at room temperature and remove any excess water as much as possible.
Instructions
Mince the garlic and ginger.
Boil the yellow split peas in salt for about 30-40 minutes and then mash.
Cut all the mushrooms.
Slice the eggplants and cook with sesame oil and set aside.
Cut the cabbage and chives into small pieces.
Pulse the yellow split peas, mushrooms and cabbage individually with a food processor. If you don't have a food processor, you can dice into tiny pieces.
Sauté the garlic and ginger in a heated pan with oil. When fragrant add the pulsed mushrooms and stir fry.
Add the chives, pulsed split peas and season with chinese cooking wine, vegan bouillon and salt.
Turn off the heat, let cool and add the pulsed cabbage to complete the filling.
Add filling to each wrapper and pleat to seal.
In a heated frying pan with oil, pan fry the dumplings until golden brown and crispy. Serve with dipping sauce.