Eggplant Dumplings
by Colorful candy
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Prepare the right amount of flour.
2. Stir while adding water to the flour until it becomes a snowflake. Knead the dumpling dough with your hands, cover it with a damp cloth and knead again for 15 minutes.
3. Peel the eggplant and rub it into silk, mix well with 1 teaspoon of salt and marinate for 5 minutes, squeeze off the excess water by hand, and mince the green onion and ginger.
4. Put 1 teaspoon of salt, dark soy sauce, a little sugar, pepper, cooking wine, dumpling filling seasoning, scallion and ginger into the pork filling and whisk in one direction. Put the shredded eggplant into the meat filling, add sesame oil, and stir well. Filling into dumplings.
5. Knead the dough into strips on the chopping board and divide them into doses. Flatten the noodles and roll them into dumpling wrappers.
6. Take a dumpling wrapper and put the filling in the middle.
7. Make a small bowl with your left hand and pinch the side of the dumpling with your right hand to wrap it into a crescent-shaped dumpling.
8. Wrapped dumplings.
9. Add enough water to the pot, bring the fire to a boil, add the dumplings, use a slotted spoon to gently push the dumplings along the side of the pot, so that the dumplings will not stick to the bottom of the pot. Pour in half a bowl of cold water and repeat 3 times. Until the belly of the dumpling bulges, press the skin of the dumpling with your hand to quickly bounce and it will be cooked. Take it out immediately. When eating, you can dip it in vinegar or chili oil according to your preference.
Tips:Add some salt to the pot when cooking the dumplings to prevent the dumplings from sticking together.
