Dumplings Stuffed with Beef and Eggplant
1.
Add water to the flour, stir it with chopsticks first, and then knead it into a smooth dough. The dough is a bit rough at first, it doesn't matter, let it stand for 20 minutes and then knead it again, the dough will become smooth and delicate.
2.
Make five-spice water: Put 2 bowls of water in a pot, put the five-spice in a low heat and simmer for 5 minutes, turn off the heat, let it cool, and filter out the spices. The rest is the five-spice water.
3.
Put the minced meat into a sturdy fresh-keeping bag and put it in the basin. Pour the five-spice water into the minced meat several times in small amounts, and then add enough salt (it is best to add enough salt at a time, and do not add salt when adjusting the filling later. Fangzi eggplant soup), put on gloves and knead the meat evenly. Let the meat fill all the moisture. Basically, 500 grams of minced meat needs to be beaten with 200 grams of raw water.
4.
Wash the eggplant to remove the outer crusty, then chop it into small granules, add an appropriate amount of cooking oil and mix well to prevent the eggplant from getting out of the soup. Don't use salt to kill water after the eggplant is chopped. One is that the nutritional loss is serious, and the other is that 2 large eggplants are squeezed out of water, and the rest is the amount of a small potato.
5.
Stir the minced eggplant and minced meat together and mix well. Then add the chopped green onion and ginger, mix the chopped green onion and ginger with sesame oil, and then add the chicken powder and stir evenly. The delicious eggplant filling is prepared. The dumpling stuffing mixed in this way is very delicious, and the meat stuffing is round, biting the dumpling is a meatball, and the meat stuffing is tender and juicy, and the soup is straight and full of mouth after a bite.
6.
Take a small dough and knead it vigorously to make the dough more delicate. First rub into long strips, then cut into small doses, and roll into round dumpling slices. Take a dumpling wrapper and drag it with your left hand, put a proper amount of eggplant meat, and use both hands to make dumplings.
7.
Put it on the cover to prevent adhesion. After everything is done, you can boil water in a pot.
8.
After the water in the pot is boiled, add the dumplings. After boiling, hit the dumplings twice with cold water and they are almost cooked. Take them out and serve them on the table!
Tips:
Five spice water: 1 scoop of pepper, 3 aniseed, 1 small piece of cinnamon, 2 bay leaves, 2 cloves.
