4 Asian eggplants 1 tablespoon fermented black beans 2 large cloves garlic 1 slice ginger 1 green onion 3 tablespoons vegetable or peanut oil, or as needed 1/2 teaspoon hot chile sauce, or to taste 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 1 teaspoon sesame oil Freshly ground black or white pepper, to taste 2 dozen shu mai or gyoza wrappers, or wonton wrappers cut into circles

Remove the stem from the eggplant and chop into very small, thumb-sized pieces. (Do not peel the eggplant). Rinse the beans. Let sit in the water for a few minutes to soften. Use a cleaver or knife to finely chop. Peel and mince the garlic. Mash the beans and the garlic together. Set aside. Mince the ginger. Wash and finely chop the green onion. Heat a wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the eggplant and stir-fry until softened (about 5 minutes). Remove from the wok. Add 1 tablespoon oil. Add the garlic and black bean mixture and the ginger. Stir-fry until aromatic. Add the green onion and the chile sauce. Add the eggplant back into the pan and mix everything together. Stir in the soy sauce, sesame oil and pepper to taste. Remove from the wok. Cool slightly. To make the shu mai, lay a wrapper in front of you. Place 1 1/2 - 2 teaspoons filling in the middle. Do not fold the wrapper over. Instead, gather up the edges to form a basket shape. Make sure the shu mai can stand up in the steamer.

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