Eggplant meat dumplings

By MaxiePfannerstill

Eggplant meat dumplings
Ingredients: salt,eggplant,pepper,cooking wine,sesame oil,onion,Jiang,flour,soy sauce,pork stuffing

Recipe Recommendations

  • eggplant of 2
  • pork stuffing 400g
  • flour appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • pepper appropriate amount
  • cooking wine appropriate amount
  • sesame oil appropriate amount
  • other
  • burn
  • three-quarters of an hour
  • ordinary

Steps for Eggplant meat dumplings

  • Make step 0
    1
    Prepare appropriate amount of flour.
  • Make step 1
    2
    Stir in the flour while adding water until it becomes snowflake. Knead well with your hands into dumpling dough, cover with a damp cloth and soak for 15 minutes and knead well again.
  • Make step 2
    3
    Peel and rub the eggplant into shredded silk, mix well with 1 teaspoon of salt and marinate for 5 minutes, squeeze off with your hands to remove excess water, and dice the green onions and ginger.
  • Make step 3
    4
    Put 1 teaspoon of salt, soy sauce, a little bit of sugar, pepper, cooking wine, dumpling stuffing seasoning, and chopped green onion and ginger into the pork filling, stir vigorously in one direction. Put the shredded eggplant into the meat filling, add sesame oil, and stir evenly into dumpling filling.
  • Make step 4
    5
    Roll the dough into strips on the chopping board and divide into doses. Press the dough flat and roll it into a dumpling skin.
  • Make step 5
    6
    Take a dumpling skin and put the stuffing in the middle.
  • Make step 6
    7
    Make a small bowl with your left hand and pinch the edge of the dumpling with your right hand to make a crescent shaped dumpling.
  • Make step 7
    8
    Made dumplings.
  • Make step 8
    9
    Add enough water to the pot, bring to a boil over high heat, add in the dumplings, use a colander to gently push the dumplings along the edge of the pot to make the dumplings turn away from the bottom of the pot. When the water in the pot boils, add in half a bowl of cold water, and then add in half a bowl of cold water to the pot. Repeat 3 times. Until the belly of the dumplings is bulging, press the dumpling skin with your hands and quickly bounce up and cook it. Remove it immediately. When eating, you can dip it in vinegar or chili oil according to your preference.

    • Eggplant meat dumplings Make Tips

    Put some salt in the pan when cooking dumplings to prevent them from sticking together when they come out.

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