Mushroom and Eggplant Wontons

2 tablespoons vegetable oil

¼ cup minced shallots

½ teaspoon minced garlic

½ teaspoon minced ginger

1 cup Chinese eggplant, chopped into ¼-inch pieces

½ cup shiitake mushrooms, chopped into ¼-inch pieces

½ cup water chestnuts, chopped into ¼-inch pieces

½ teaspoon salt

¼ cup soy sauce

¼ cup water

2 tablespoons hoisin sauce

¼ cup minced scallions

Drizzle of sesame oil

1 package gyoza skin (see note)

Heat oil in a wok. Sauté minced shallots for 1 minute until soft. Add minced garlic and ginger; cook for 1 minute. Add diced Chinese eggplant, shiitake mushrooms and diced water chestnuts; sauté a few minutes until soft. Season with salt.

In a small bowl, combine soy sauce, water and hoisin sauce; add to vegetable mixture. Place over minimum heat and toss to coat. Add minced scallions and cook for 30 seconds. Remove from heat. Drizzle with sesame oil and toss. Let cool.

Use teaspoon to place filling into center of a gyoza skin and wrap. Cook either in hot oil like a wonton or steam like a dumpling.

Makes 45-50 pieces.

Editor's note: Look for gyoza skins at an Asian market. These round wrappers are thinner than wonton skins, which can be used as a substitute.

Chef Jim Hoveke, Ben Pao, Chicago