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Aubergine Dumplings (Gyoza)

These are a fun to make vegetarian Dim Sum!

Prep: 1h 30m
Cook: 17 mins
Serves: 6
    • 2 tsp. sunflower oil, for shallow-frying
    • 4 cloves garlic, minced
    • 2 tsp. ginger, peeled and finely chopped
    • 450g aubergine, peeled and finely chopped
    • 2 tbsp. Blue Dragon Dark Soy Sauce
    • 1 tbsp. honey
    • 1 tsp. Blue Dragon Sesame Oil
    • 4 tbsp. coriander, chopped finely
    • Some flour, for dusting
    • 24 gyoza wrappers
    • Some chilli oil, for dipping
    1. To prepare the dumplings: Heat the oil over a medium-high heat in a wok, add the garlic and ginger and cook for 1 minute. Add the aubergine and stir fry over a high heat for 4 to 5 minutes, until very soft; add a little water if needed.
    2. Add the Dark Soy Sauce, honey, Sesame Oil and coriander; cook until slightly thickened (roughly about 2 minutes). Let cool.
    3. Dust a baking sheet with the flour. Arrange several gyoza wrappers on a work surface. Put 2 tsp. filling in the centre of each, pull the sides over into pleats, and place on the baking sheet, flattening the bottom slightly. Refrigerate for one hour so that the dumplings can harden slightly.
    4. To cook dumplings: Line a bamboo steamer with steamer liners (or you can use greaseproof paper and make holes in it to let the steam through).
    5. Steam over boiling water for 8 minutes.
    6. To add a crisp bottom to these dumplings, fry gently in a frying pan for 2-3 minutes until golden brown.
    7. Serve with Blue Dragon Teriyaki sauce or Soy Sauce