RecipesBraised-Eggplant Dumplings With Spicy Panela Dipping Sauce

  • Serves 30 dumplings
  • Prep time 20 minutes
  • Cook time 20 minutes

    Braised-Eggplant Dumplings

  • Spicy Panela Dipping Sauce

  1. Mix eggplant and salt in colander leave for 20 minutes.
  2. Wipe off salt and mix eggplant in a bowl with cornflour.
  3. Heat oil in large frypan over high heat. Add eggplant and cook, turning, until all sides are golden and centers are soft
  4. Mix the garlic, ginger, spring onion, shaoxing and soy in a bowl and add the eggplant. Break apart the eggplant with the back of a spoon and leave to cool slightly.
  5. With the dumpling wrapper in your hand, place 1tsp of cooled eggplant mixture into the wrapper.
  6. Dip your finger into water and lightly wet the outside ring of the wrapper (this will help it to seal). Fold the wrapper in half and seal in a half moon shape, or using a pleating technique.
  7. Place uncooked dumplings on a tray, lightly dusted with cornflour (this will help for the crispy bottoms). Cover with a tea towel to prevent drying out.
  8. Once all dumplings are folded, add 1 tbsp of Organic Mountain Sunflower Oil in a pan on medium and add the dumplings (leaving at least 1cm space between them).
  9. Cook in the pan until the bottoms are a light golden colour (they will continue to colour at the end)
  10. Add 1/2 cup water to the pan and quickly cover with a lid. Allow to steam for 5 minutes covered, then remove the lid.
  11. Allow all the liquid to evaporate and let the bottoms crisp until they are a deep golden colour.
  12. Mix all dipping sauce ingredients well and serve with the braised-eggplant dumplings.