Steamed Rice Dumplings with Miso-Glazed Eggplant and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft steamed rice dumplings filled with tender miso-glazed eggplant and garnished with fresh scallions for a delicate and savory treat. This japanese-inspired dumplings (vegetarian) ready in about 50 minutes pairs glutinous rice flour, hot water, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 6 Japanese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, gradually combine 2 cups glutinous rice flour with 1 cup hot water, stirring constantly until a smooth dough forms. Knead for 2 minutes until elastic and non-sticky. Cover and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium diced eggplant and cook for 5-6 minutes until softened.
  3. Step 3: Stir in 3 tbsp white miso paste, 1 tbsp mirin, and 1 tsp sugar, cooking for another 2 minutes until the eggplant is fully coated and the glaze thickens.
  4. Step 4: Divide the dough into 12 equal portions. Flatten each into a 3-inch round, place 1 tbsp miso-glazed eggplant in the center, and carefully fold the edges to seal, forming dumplings.
  5. Step 5: Arrange dumplings in a steamer lined with parchment paper and steam over boiling water for 12-15 minutes until the dough is tender and translucent.
  6. Step 6: Drizzle 1 tsp sesame oil over cooked dumplings, sprinkle with 1/4 cup thinly sliced scallions and 1 tsp toasted sesame seeds. Serve warm as an appetizer or snack.

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Frequently asked questions

How long does Steamed Rice Dumplings with Miso-Glazed Eggplant and Scallions take to make?

Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Rice Dumplings with Miso-Glazed Eggplant and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep glutinous rice flour from drying out.

Can I substitute ingredients in Steamed Rice Dumplings with Miso-Glazed Eggplant and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Rice Dumplings with Miso-Glazed Eggplant and Scallions for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Steamed Rice Dumplings with Miso-Glazed Eggplant and Scallions vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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