Eggplant and pork dumplings, a very innovative dumpling filling.
It was also my first time trying it. The taste was tender and delicious.
It's better than dumplings, which is really true.
Eggplant and pork dumplings
By RustyHaag
Recipe Recommendations
- flour 500 grams
- eggplant 300 grams
- pork stuffing 200 grams
- salt appropriate amount
- ginger powder 3 grams
- pepper 2 grams
- sugar 3 grams
- cooking wine 5 grams
- soy sauce 5 grams
- soy sauce 15 grams
- chicken essence 2 grams
- sesame oil appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Eggplant and pork dumplings
1
Prepare all the ingredients.
2
Add the flour to cold water to form a smooth dough that leaves to wake up.
3
Cut the eggplant into small pieces, add salt and marinate for a while.
4
Add salt, sugar, cooking wine, ginger powder, pepper powder, soy sauce, light soy sauce, and chicken essence to the pork filling.
5
Add a little water and beat evenly.
6
Squeeze the marinated eggplant to remove the water and place it into the meat filling.
7
Add the right amount of sesame oil.
8
Whisk well again to form filling.
9
Rub the dough evenly and knead it into strips, and cut it into small doses.
10
Take a portion and roll it into a dumpling skin with a thin outside and a thick middle.
11
Wrap in eggplant filling.
12
Squeeze into green dumplings.
13
Wrap them all in turn.
14
Boil the water in the pot and add the dumplings.
15
Cook, remove and serve on a vinegar plate.Eggplant and pork dumplings Make Tips
Dumpling noodles should be a little softer. As the saying goes: soft noodles dumplings, hard noodles. The dumpling skin is thin around it and thick in the middle, so that the dumplings that come out will not easily break.