Pan-Fried Vegan Eggplant Dumplings
Crispy-bottomed dumplings filled with deeply caramelized eggplant, garlic, ginger, and sesame. Wonton wrappers encase the savory filling, then pan-fry until golden and tender. Served with a customizable tamari-vinegar dipping sauce. Vegan, soy-free option available.
Ingredients
- 32 wonton wrappersdumpling wrappers1:1
No texture or structural change
- 3 medium eggplants, peeled, stems removed, cubed
- 2 garlic cloves, finely chopped
- 1 tsp fresh ginger, peeled and grated
- 2 tbsp olive oil
- 2 tbsp tamarisoy sauce1:1Tamari is already gluten-free; standard soy sauce adds wheatadds glutenadds soy
4
Full guide → - 2 tsp sesame oil
- wakame(optional)
- sea salt, pinch(optional)
- ¼ cup tamarisoy sauce1:1Tamari is already gluten-free; standard soy sauce adds wheatadds glutenadds soy
4
Full guide → - 1 tbsp rice vinegar
- ½ tsp fresh ginger, peeled and grated
- ¼ tsp sesame oil, toasted(optional)
- chile crisp(optional)
- canola oil, or neutral oil like rice bran
Instructions
- 1
Peel and remove stems from eggplants, then cube them.
- 2
Heat olive oil in a large pan over medium-high. Add eggplant, garlic, ginger, tamari, sesame oil, and wakame if using.
- 3
Cook until eggplant has turned black and reduced in volume, stirring occasionally to prevent sticking, about 45 minutes to 1 hour depending on heat level.
- 4
Remove from heat and cool completely.
- 5
Set up dumpling assembly line with filling, wrappers, and small bowl of water.
- 6
Using a teaspoon, scoop filling and place in center of one wrapper. Dampen edges with water using fingertip.
- 7
Bring sides together over filling to form a half-moon. Pinch center together, press edges to seal, pleating decoratively if desired.
- 8
Repeat with remaining filling and wrappers.
- 9
Heat thin, even layer of oil in pan over medium heat for 2 minutes.
- 10
Add dumplings in single layer without crowding, working quickly.
- 11
Cook for 2 to 3 minutes. Flip gently with tongs.
- 12
Carefully pour about 1/2 cup water into pan. Cover and cook until water is mostly absorbed, about 4 minutes.
- 13
Repeat cooking remaining batches, brushing pan with 2 teaspoons canola oil or neutral oil before each batch.
- 14
Prepare dipping sauce by combining tamari, rice vinegar, ginger, sesame oil, and chile crisp to taste.
- 15
Serve dumplings immediately with dipping sauce.
Tips
Do not crowd dumplings in the pan to ensure even cooking and crisping.
Work quickly when adding dumplings to maintain consistent oil temperature.
Stir eggplant filling occasionally during the long cooking time to prevent sticking to the pan bottom.
Good to Know
Keep covered in refrigerator for up to 1 day. Best eaten fresh.
Prepare eggplant filling and fill dumplings up to 2 hours before cooking. Store covered in refrigerator. Dipping sauce can be made several hours ahead.
Serve immediately with dipping sauce on the side. Best eaten while still warm.
Common Mistakes
Do not skip stirring the eggplant filling occasionally to avoid sticking and burning on the pan bottom.
Do not crowd dumplings in the skillet to avoid uneven cooking and lack of browning.
Do not use high heat when pan-frying to avoid burning the bottoms before the filling cooks through.
Substitutions
Gluten-Free Swaps
4
Full guide →General Alternatives
No texture or structural change