Spicy Mapo Sauce Stuffed Eggplant Dumplings
Christmas Finger Food: Mapo Sauce Stuffed Eggplant Dumplings
My mother loves eggplant dishes, so I wanted to make something special for her. After her back surgery, I wanted to prepare a nutritious and easy-to-eat meal. Thus, I created these ‘Mapo Sauce Stuffed Eggplant Dumplings’, packed with protein. Their vibrant colors and beautiful presentation make them perfect for housewarming parties or Christmas gatherings, and they’re incredibly nutritious too! While it might seem a bit complex, I’ll guide you step-by-step, so let’s get cooking!
Eggplant Dumpling Filling Ingredients- 1 block (300g) Tofu
- 1 large Shiitake mushroom
- 1 handful Garlic chives (20g)
- 1 handful Bean sprouts (10g)
- 2 large Eggplants
- 120g Ground pork
Eggplant Dumpling Filling Seasoning- 1 tsp Salt
- 1 tsp Pepper
- 1 Tbsp Oyster sauce
- 2 tsp Starch
- 1 Egg white (optional)
Mapo Sauce Ingredients- 100ml Doubanjiang sauce (1/2 paper cup)
- 150g Ground pork
- 3 cloves Garlic, minced
- 1 Cheongyang chili pepper
- 1/2 stalk Green onion
- 1/2 medium Onion, chopped
- 3-4 Tbsp Chili oil
- 3 Tbsp Fine chili powder
- 1 Tbsp Sugar
- 1/2 Tbsp Oyster sauce
- 1 Tbsp Soy sauce
- 1/2 cup (100ml) Water
- 1 tsp Salt
- 1 tsp Pepper
- 1 Tbsp Oyster sauce
- 2 tsp Starch
- 1 Egg white (optional)
Mapo Sauce Ingredients- 100ml Doubanjiang sauce (1/2 paper cup)
- 150g Ground pork
- 3 cloves Garlic, minced
- 1 Cheongyang chili pepper
- 1/2 stalk Green onion
- 1/2 medium Onion, chopped
- 3-4 Tbsp Chili oil
- 3 Tbsp Fine chili powder
- 1 Tbsp Sugar
- 1/2 Tbsp Oyster sauce
- 1 Tbsp Soy sauce
- 1/2 cup (100ml) Water
Cooking Instructions
Step 1
First, we’ll prepare the filling for the eggplant dumplings. I’ll mention the seasoning ingredients again shortly. For the filling, we’ll use firm eggplants, tofu for a mild base, and shiitake mushrooms, garlic chives, and bean sprouts for added flavor and nutrients. Bean sprouts have a lot of water, so use them sparingly. If you’d like to add onion, finely chop it, sauté it until softened, and then cool it before adding for extra flavor.
Step 2
I’ve selected two large eggplants. Straight eggplants are easier to work with than curved ones. Wash the eggplants thoroughly, leaving the stems intact. Now, let’s start making the dumpling filling!
Step 3
Mash the tofu using the side of a knife. Just like with regular dumplings, too much moisture in the filling can make them bland or cause them to burst.
Step 4
Place the mashed tofu in a cheesecloth or clean kitchen towel and squeeze out as much water as possible.
Step 5
The squeezed tofu now resembles dried soybean pulp. Transfer it to a mixing bowl.
Step 6
Add the ground pork, finely chopped shiitake mushrooms, bean sprouts, and garlic chives to the bowl with the tofu.
Step 7
Add 2 teaspoons of starch. This helps bind the filling together. The egg white is optional; it can add a softer texture.
Step 8
Add 1 teaspoon of salt, 1 teaspoon of pepper, and 1 tablespoon of oyster sauce. Mix everything together thoroughly with your hands, as if kneading dough, until well combined.
Step 9
Since we removed a lot of moisture from the tofu, the filling might seem a bit stiff. However, the other ingredients will release moisture later, so this consistency is ideal. To prevent the filling from drying out, cover it with a damp cloth or plastic wrap while you prepare the eggplants.
Step 10
Cut the large eggplants diagonally into thick slices. Then, use a small paring knife to gently scoop out the center, creating a cavity for the filling.
Step 11
The thickness of the eggplant slices should be about this much. If they are too thin, the dumplings might burst when cooked, or you might accidentally create a hole while scooping. Maintaining a good thickness is important.
Step 12
Scoop out the flesh using a teaspoon. Be careful not to apply too much pressure, as this can tear the eggplant.
Step 13
It’s best to leave the stems on the eggplant pieces. If you remove them, the filling might burst out from those areas later.
Step 14
Generously fill the hollowed-out eggplant pieces with the prepared dumpling mixture. If you maintain adequate thickness, you won’t have to worry about them bursting, much like stuffed squid or kimbap.
Step 15
Place the stuffed eggplants in a steamer and steam for about 20 minutes. While the eggplant dumplings are steaming, let’s prepare the Mapo sauce!
Step 16
You can use store-bought doubanjiang or mapo sauce. (Be mindful that mapo sauce can be quite salty if used in large quantities.) Combine the remaining ground pork with finely chopped onion, green onion, and minced Cheongyang chili pepper.
Step 17
Freeze-dried minced garlic is very convenient. If you don’t have it, you can mince fresh garlic and freeze it. Just add 1-2 teaspoons of water to the freeze-dried garlic just before using it, and it will rehydrate to a paste.
Step 18
Lee Kum Kee’s chili oil is great for adding aroma to Chinese dishes. You can also use regular cooking oil or just chili oil.
Step 19
Once the chili oil is heated to a moderate temperature, add the chopped green onions and sauté to release their fragrant oil.
Step 20
When the aroma of the green onions intensifies, add the ground pork and sauté, seasoning with about 1 teaspoon of pepper.
Step 21
The pork will sizzle and release a delicious aroma! Stir-fry, ensuring the pork doesn’t clump together.
Step 22
Once the pork is partially cooked, add the chopped onion and stir-fry vigorously over high heat. The key to delicious Mapo sauce is the ‘wok hei’ or smoky flavor. We’ll achieve this using a kitchen torch. Tilt the wok slightly and pour a little soy sauce along the edge, letting it caramelize briefly. Once you smell the aroma, use the torch to focus on the soy sauce area while stir-frying, infusing the ingredients with smoky flavor. (Caution: Direct torching of ingredients can lead to a burnt taste. It’s better to use the soy sauce as a catalyst for the smoky flavor). I repeated this process about twice.
Step 23
After infusing with smoky flavor using the torch, add 100ml of warm water. Since we’ve already evaporated excess moisture and oil, further stir-frying might cause it to burn.
Step 24
Add 1 tablespoon of sugar. You can add more to your preference, but I prefer it less sweet, so I only used 1 tablespoon.
Step 25
Add 2-3 tablespoons of fine chili powder for color and spiciness. If you can’t handle much heat, use only 1 tablespoon or omit it.
Step 26
Soak the freeze-dried garlic (3 cloves) in 50ml of water for about 1 minute, then add it along with the minced Cheongyang chili pepper. Use the same bowl that had the doubanjiang sauce to scrape out every last bit. Adding garlic and chili peppers last helps preserve their fresh aroma. Finally, taste and adjust seasoning with salt, pepper, or sugar as needed. Your Mapo sauce is ready!
Step 27
While the sauce was simmering, the eggplant dumplings were perfectly steamed. They cooked for about 20 minutes and have cooled slightly.
Step 28
The filling, made with plenty of tofu and vegetables, had its moisture removed and was mixed with starch. As a result, the dumplings hold their shape beautifully and are densely packed within the eggplant even after steaming.
Step 29
Slice the eggplant dumplings into bite-sized pieces. I intentionally cut some slightly larger than others for visual interest. Spread a generous layer of the Mapo sauce on a serving plate, and arrange the steamed eggplant dumplings on top. Your ‘Mapo Sauce Stuffed Eggplant Dumplings’ are complete! They make a wonderful Christmas finger food.
Step 30
I spread the Mapo sauce, containing ground pork, on the plate and arranged the eggplant dumplings like flowers. A sprinkle of chopped green onion and pepper powder adds a lovely garnish. Doesn’t it look appetizing?
Step 31
For the rectangular-cut eggplant dumplings, I topped them with Mapo sauce and green onions, creating a canapé-style bite that’s easy to pick up and eat.
Step 32
I focused on making the eggplant dumpling filling primarily with tofu and vegetables for a light taste. While I added a small amount of pork, you can adjust it to your preference, using only tofu or adding more meat.
Step 33
These ‘Mapo Eggplant Dumplings’ are designed to be eaten by picking up the dumpling topped with sauce. Perfect as a finger food, wouldn’t you agree?
Step 34
The combination of the mild eggplant tofu and the spicy Mapo sauce with savory pork is simply delightful. Each bite releases juicy deliciousness, followed by the spicy kick of the Mapo sauce. It’s truly irresistible! I packed these as a meal for my mother, and she found them easy to eat with her hands and thoroughly enjoyed the taste. 🙂
