Soy-Glazed Eggplant Dumplings
Delicious dumplings filled with savory soy-glazed eggplant, perfect for pescatarians.
- Prep Time: 30 min
- Cook Time: 15 min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- ⅔ cup all-purpose flour
- ⅔ 1/2 cup boiling water
- ⅔ Pinch of salt
- ⅔ small eggplant, diced
- 1 ⅓ tbsp soy sauce
- ⅔ tbsp rice vinegar
- ⅔ tbsp honey
- ⅔ clove garlic, minced
- ⅔ tsp grated ginger
- ⅔ green onion, chopped
- 1 ⅓ tbsp soy sauce
- ⅔ tbsp rice vinegar
- ⅔ 1/2 tsp sesame oil
- ⅔ 1/2 tsp chili flakes (optional)
- ⅔ Sesame seeds
- ⅔ Chopped green onions
Instructions
- Mix flour and salt in a bowl, then gradually add boiling water until a dough forms. Knead until smooth, cover, and rest 20 min.
- Sauté eggplant until golden. Add soy sauce, rice vinegar, honey, garlic, ginger, and green onion. Cook until glazed.
- Roll out dough and cut into circles. Fill with eggplant mixture, seal, and pleat.
- Steam dumplings for 12-15 min until cooked through.
- Whisk together soy sauce, rice vinegar, sesame oil, and chili flakes for dipping sauce.
- Serve dumplings hot with dipping sauce, sesame seeds, and green onions.
Nutritional Estimates
Per serving · 2 servings total
| calories | 280 |
|---|---|
| protein | 6g |
| carbohydrates | 55g |
| fat | 3g |
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