How to make our Baba Ganoush Dumplings at home

How to make our Baba Ganoush Dumplings at home

We set out to explore what Yum Cha could look like if it was Middle Eastern. The common tradition of both these cultures focusing on sharing food with family and friends was obvious. What was not, is the combination of Baba Ganoush and a dumpling but we did it anyway.

We suggest serving them at the start of your dinner, or as a part of the main meal when you are planning a long lunch with good friends. Best enjoyed with a pot of green tea, or perhaps a funky bottle of natural pinot noir.

Ingredients

Dumplings: 

1 packet good quality dried bean curd skin 

Baba Ganoush: 

2 eggplants 

25g tahini 

Juice of one lemon 

1 clove of garlic 

25ml olive oil 

Salt and pepper to taste 

Pine nut burnt butter: 

120g unsalted butter 

75g pine nuts 

Sheep’s milk yogurt dressing: 

1⁄4 clove of garlic 

100g sheep’s milk yogurt 

15ml extra-virgin olive oil 

Chervil leaves (or other micro herbs), to garnish 

Method 

To make baba: Prick the eggplants with a fork all over. Over an open flame (using tongs) grill eggplants whole until tender and soft. Juices should bubble on the surface and start to run off. 

Alternatively, roast in the oven at 190°C until tender and soft. Cut eggplants in half lengthways and scoop the flesh out into a bowl. Allow it to cool. 

Add remaining ingredients to the eggplant flesh in the bowl. Using a whisk gently combine all ingredients together. Keep the texture thick to avoid turning the eggplant into a paste. Season to taste. On medium heat melt the unsalted butter in a saucepan until it starts to turn an amber colour and give off a nutty smell. 

Just before the butter turns brown add the pine nuts, tossing until it turns brown (beurre noisette). Remove from heat. 

Set aside and keep warm so that the butter doesn’t solidify, allowing the pine nuts to infuse the flavour. 

Finely grate the garlic. Combine with sheep’s milk yogurt and olive oil. Season to taste. 

Reserve the pine nut butter and sheep yoghurt for serving. 

To make dumpling wrapper: 

Cut the Yuba sheets into 12cm squares and soak in cold water for 10 mins 

Place a heaped tbsp (about 50g) of baba mix into centre of the hydrated yuba skin and fold like a parcel all edges into middle 

To serve: 

Use a pot steamer, or if you have, a Chinese steamer basket with lid. Boil a pot of water with the steamer attachment. 

Place the dumplings folded side up on a plate that fits into the steamer/basket, add 5 tbsp of the pine nut butter and steam for 5 mins. 

Take the plate out of the steamer. Using a spoon place dumplings onto a new plate, folded side down. 

Pour the sheep milk yoghurt over the dumplings, then add the remaining pine nut butter. Top with micro herbs and serve.

Dumplings: 

1 packet good quality dried bean curd skin 

Baba Ganoush: 

2 eggplants 

25g tahini 

Juice of one lemon 

1 clove of garlic 

25ml olive oil 

Salt and pepper to taste 

Pine nut burnt butter: 

120g unsalted butter 

75g pine nuts 

Sheep’s milk yogurt dressing: 

1⁄4 clove of garlic 

100g sheep’s milk yogurt 

15ml extra-virgin olive oil 

Chervil leaves (or other micro herbs), to garnish 

Method 

To make baba: Prick the eggplants with a fork all over. Over an open flame (using tongs) grill eggplants whole until tender and soft. Juices should bubble on the surface and start to run off. 

Alternatively, roast in the oven at 190°C until tender and soft. Cut eggplants in half lengthways and scoop the flesh out into a bowl. Allow it to cool. 

Add remaining ingredients to the eggplant flesh in the bowl. Using a whisk gently combine all ingredients together. Keep the texture thick to avoid turning the eggplant into a paste. Season to taste. On medium heat melt the unsalted butter in a saucepan until it starts to turn an amber colour and give off a nutty smell. 

Just before the butter turns brown add the pine nuts, tossing until it turns brown (beurre noisette). Remove from heat. 

Set aside and keep warm so that the butter doesn’t solidify, allowing the pine nuts to infuse the flavour. 

Finely grate the garlic. Combine with sheep’s milk yogurt and olive oil. Season to taste. 

Reserve the pine nut butter and sheep yoghurt for serving. 

To make dumpling wrapper: 

Cut the Yuba sheets into 12cm squares and soak in cold water for 10 mins 

Place a heaped tbsp (about 50g) of baba mix into centre of the hydrated yuba skin and fold like a parcel all edges into middle 

To serve: 

Use a pot steamer, or if you have, a Chinese steamer basket with lid. Boil a pot of water with the steamer attachment. 

Place the dumplings folded side up on a plate that fits into the steamer/basket, add 5 tbsp of the pine nut butter and steam for 5 mins. 

Take the plate out of the steamer. Using a spoon place dumplings onto a new plate, folded side down. 

Pour the sheep milk yoghurt over the dumplings, then add the remaining pine nut butter. Top with micro herbs and serve.