It's a brilliant swap: The eggplant stays just firm enough to hold its shape, but gets suffused with the tangy flavors of soy sauce, vinegar and garlic and the softness of coconut milk.
Dumplings, as Genevieve writes, are as much about texture as taste. Her version, both steamed and fried, is a symphony of crackling, crunchy undersides with chewy-tender tops.
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