Steamed dumplings with leek and eggplant
By WestleyBlock
Ingredients: salt,leek,eggplant,oil,white pepper,five-spice noodles
Recipe Recommendations
Steps for Steamed dumplings with leek and eggplant
1
Mix dough with warm water and wake up for 20 minutes
2
Chop leeks, chop aubergines, and kill with salt for 10 minutes, squeeze out the water, add seasonings and mix well
3
Pull the dough into a little stronger than the dumplings, and then roll the skin out
4
Make the shape of the dumplings you like carefully
5
Put it on the pot and steam it for 8 minutes. Because I don't make many dumplings, I steam it in a wok. If I use a steamer, it will take ten minutes.
6
It's out of the pot. It's thin and big with fillings. It's delicious.
7
Served with my own fried chili oil and old vinegar from my hometown, it tastes great!Steamed dumplings with leek and eggplant Make Tips
1. When mixing the filling, add oil first, then add salt to prevent the salt from killing out the water in the leeks. 2. Steaming the dumplings can also be done with boiling water, so that the dumplings will not stick and are suitable for a long time. 3. The step of rolling the skin was forgotten. I took it, but everyone should know it