Chinese Vegan PotStickers

1 package of wrappers (around 50)
1 middle size eggplants, peeled and cut into small cubes
1 garlic clove, mashed
1/2 cup chopped coriander
1/2 cup chopped green onion
1/2 cup chopped shitake mushrooms
1 small bunch of mung bean noodles, soak in warm water for around 15 minutes and then cut into small sections
1 tablespoon vegetable cooking oil
1 teaspoon salt or more to taste
1 tablespoon light soy sauce
1 teaspoon Chinese five spice powder
1 tablespoon warm water

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You Should Also See :
Crockpot Chicken Noodle Soup
Chicken Alfredo Biscuit Pizza
Julia Child's Eggplant Pizzas
Cabbage Rolls "Golubtsi"
Honey Butter Pumpkin Dinner Rolls