Eggplant Dumplings
by Go as far as you want 07
Favorite
Difficulty
Normal
Time
30m
Serving
2
Taste in memory
1. 1 eggplant, 2 eggs
2. Peel the eggplant, shred it, pour in salt, let it stand for a few minutes, and wait for the eggplant to come out of water
3. About 5 minutes, the eggplant has watered out, squeeze the water out of the eggplant by hand
4. Drain the eggplant and use a knife to chop it more like minced meat
5. Put the chopped eggplant stuffing into a large bowl, beat the eggs into the bowl, add vegetable essence, and mix well
6. Take a piece of dumpling wrapper, put in an appropriate amount of dumpling filling, and pinch the edges tightly.
7. Just a horseshoe dumpling
Tips:The water in the eggplant must be squeezed clean, otherwise the water will leak when wrapping, and the dumpling skin will not stick
