SAUCE:

1 qt. vegetable stock
4 inch piece ginger root, peeled and slivered
2 tbsp. cornstarch
1/2 c. dry sherry
1 tsp. dried red pepper flakes
1 c. chopped cilantro

FILLING:

1 lg. onion, cut in sm. dice
3 cloves garlic, minced
2 tsp. dried rosemary
2 tsp. dried thyme
2 tsp. ground coriander
1/3 c. olive oil
6 inch piece ginger root, peeled and minced
3 med. Japanese or Italian eggplants, cut in sm. dice
1/4 c. balsamic vinegar
1/2 c. toasted pine nuts
3 tbsp. tomato paste
Salt and pepper to taste
1 pkg. potsticker or gyoza skins (about 60 skins)
1/4 c. cornstarch
1 c. water

TO MAKE THE SAUCE: Place the stock and ginger in a large pan. Bring to a boil over high heat. Cook over high heat for 5 minutes. Combine the cornstarch and sherry in a small bowl; mix well. Slowly add this "slurry" to the stock, stirring as you go. Continue boiling until the mixture starts to thicken. Reduce the heat and cook for 10 minutes over moderate heat. (You will add the red pepper flakes and cilantro just before serving.)

TO MAKE THE FILLING: Cook the onion, garlic, and herbs in the olive oil over moderate heat for 15 minutes, stirring from time to time. Add the ginger and eggplant and cook over high heat for 5 minutes, stirring constantly. Add the vinegar and cook over moderate heat for 5 to 7 minutes, stirring frequently, until the eggplant is soft and tender. Add the pine nuts and tomato paste, mix well, and season with salt and pepper. Cool to room temperature.

TO MAKE THE RAVIOLIS: Combine the cornstarch with the water in a small bowl. Arrange 10 skins on a flat surface. Lightly brush each skin with the slurry. Place 1 1/2 to 2 teaspoons of filling in the center of each skin. Cover with a second skin, pressing the 2 sides together from the filling out to the edge of the skin, removing any air bubbles as you secure the 2 skins. Place on a sheet pan and continue making the raviolis until all the filling is used up. Refrigerate for up to 1 hour before cooking.

The skins become a big soggy if they are stored in the refrigerator for longer than 1 hour. If you can't cook the raviolis within that time, freeze them on a sheet pan. When they are completely frozen, place the raviolis in a bag and store in the freezer until you are ready to cook.

TO COOK THE RAVIOLIS: Bring a large pot of salted water to boil over high heat. When the water is boiling, add a batch and cook for 3 to 4 minutes (6 to 7 minutes if frozen), or until they are tender and the skins are transparent all the way through. Remove with a slotted spoon and drain in a colander. (The raviolis will stick together if you let them sit in the colander for more than a couple of minutes. If this happens, place the clump in a bowl of warm water and carefully separate with your fingers.)

Immediately place the raviolis in shallow bowls. Add some of the red pepper flakes and cilantro to each bowl and drizzle with some of the sauce.