This is much easier to make it you have access to an Asian grocery store. If not you should be able to find equivalent ingredients in other stores, but they will be more expensive.

Ingredients:

Lo Mein:

10 Chinese Eggplants or 4 large Italian Eggplants (This is going to seem like a lot of eggplant but it will cook down substantially)

1 lb Frozen Peas

1 1/2 Shredded Carrots

2 Large Handfuls Beansprouts

10 cloves minced garlic

2 lbs Lo Mein Noodles cooked according to package instructions

3 Cups Dark Soy Sauce

2 Cups Chili Paste

1 Cup Vegetable Oil

Gyozas:

1/2 lb Dumpling Wrappers

1/2 Head Cabbage

12 oz Mushrooms

1/2 Large Shredded Carrot

2 tsp Ground Ginger

4 Cloves Minced Garlic

1/3 Cup Dark Soy Sauce

1/4 Cup Rice Wine Vinegar

4 Tbs Vegetable Oil (Depends on number of batches)

Serves 6

For the Lo Mein:

Cut the eggplants into 1 inch cubes, coat with salt, let sit for one hour, then wash off remaining salt and brown liquid.

Heat vegetable oil in large wok or saucepan then add eggplant and chili paste. Cook stirring occasionally for around 45 minutes at medium heat. Remove eggplant with a slotted spoon and place in a large bowl.

Stir-fry carrots, beansprouts, peas and garlic for five minutes in remaining oil/chili combination. Move to bowl then stir-fry noodles in oil. Move contents to bowl, add soy sauce and mix.

For Gyozas:

Cut cabbage into cubes and boil for 20 minutes. Drain, allow cabbage to cool, then squeeze out excess liquid and shred.

Heat 2 tbs oil in a wok or saucepan on medium. Add mushrooms and carrots and stir-fry for about 5 minutes, then add garlic and ginger and stir-fry for another 2 minutes. Combine in a bowl with cabbage soy sauce and vinegar.

Lay out a little flour on a platter for the stuffed gyozas and get a bowl of water. Put 1 tsp of the mixture on a dumpling wrapper.

Dip your finger in the water and paint the edges of the wrapper and fold in half tightly compressing the edges. If you are feeling fancy you can try to crimp the edges a bit.

Once all of your gyozas are filled heat 1 tbs of oil in a large frying pan on medium. Add gyozas and cook for one minute, then add 1/4 cup water, cover, reduce heat to low and cook for 7 minutes.

Plate your lo mein with your gyozas and serve.