Editor’s Note: Babble is a part of The Walt Disney Company.
Vegetables and fruits are essential for staying healthy, but kids just can’t seem to stand the taste of them. Luckily, we have a nutritious dish that incorporates both with flavors your little ones will actually enjoy.
Cut up vegetables — such as mushroom, cabbage, and spring onions — to place inside gyoza dumpling wrappers while cooking up some delicious eggplant. This Gyoza Dumplings and Miso Eggplant dish — a nutritious take on a classic Japanese recipe — is the perfect way to get your kids to eat healthier while still offering them a meal they’ll enjoy. Together, the dumplings and eggplant make up a delicious teishoku, which is a “meal set” in Japan.
Makes: 3 servings
- 2 shiitake mushroom caps, finely chopped
- 1/4 cup cabbage, finely chopped
- 1 slice of eggplant, diced
- 2 tablespoons chives, finely chopped
- 2 tablespoons spring onions, diced
- 1/2 tablespoon garlic, diced
- 1/2 tablespoon ginger, shredded
- 1/2 tablespoon sesame seed oil
- 12 round gyoza wrappers
- Small bowl of water
- Cabbage leaves
- 2 tablespoons sauce: low-sodium soy sauce, splash of chili oil, rice vinegar (optional)
- For the filling, mix mushrooms, cabbage, eggplant, chives, spring onions, garlic, ginger, and sesame seed oil together in a bowl.
- Place a small spoonful of the filling on each gyoza dumpling wrapper. Use water to wet the edges of the wrappers, then fold over and press to close.
- Place a metal vegetable steamer basket in a large pot. Fill the pot with water until it touches the bottom of the steamer. Line the basket with cabbage leaves, so that gyoza dumplings don’t stick.
- Bring water to a boil, then place gyoza dumplings on top of cabbage leaves, steaming each side for about 5 minutes.
- If desired, mix low-sodium soy sauce, a splash of chili oil, and rice vinegar to serve on the side.
Makes: 4 servings
- 2 eggplants
- 1 tablespoon sesame oil
- 2 tablespoons vegetable stock
- 1 tablespoon sugar
- 1 1/2 tablespoons miso
- Toppings: Japanese basil, ginger paste, white sesame seeds
- Cut eggplants in half. Add sesame oil to a pan and cook eggplant halves until browned on both sides.
- For the sauce, mix vegetable stock, sugar, and miso together. Cook in a small pan until it thickens.
- Brush the sauce over eggplant.
- Top with basil, ginger paste, and sesame seeds. Serve with miso sauce and rice.