A vegan version of the best asian comfort food. Soft and tangy aubergine mushroom mix tossed in soft wrappers. INcredibly good.
Finely chop the ginger, garlic, mushrooms and eggplant into about 2mm sized cubes. The smaller the better.
In a pan heat up the oil. Sautée the veggies for about 2 minutes. Take them off the heat and stir in the teriyaki sauce.
Take one wrapper at a time and place one teaspoon of the mixture in the middle. Brush all edges with some water. Take the four edges and pull them up to the center and press them together. Take the remaing open sides and also press those together so the dumpling is fully closed.
Repeat that with the remaining wrappers until the filling is used up.
Bring some water to a boil in a pot. Take a steamer, a bamboo steamer preferably, and place the dumplings in it on top of some parchment paper to prevent them from sticking.
Steam them for about 5-8 minutes until the dough is soft. Serve them with some sauces like soy sauce, chili sauce or peanut sauce, a sprinkle of sesame seeds and some fresh cilantro.
Enjoy!