Eggplant Stuffed Dumplings
1.
Add flour and warm water to knead the dough and form a smooth dough.
2.
I use this kind of long purple eggplant. This kind of eggplant is in season. If you choose a slightly tender one, you don’t need to remove the eggplant skin. If the eggplant skin is older, remove the eggplant skin if you can’t pinch it.
3.
I cut the eggplant directly into shreds. I just cut it randomly, a little thinner than chopsticks, and then put a small spoonful of salt in it, and then grab it repeatedly with my hands. The purple of eggplant will stain your hands, so it’s better to wear gloves.
4.
Chop the ham and chop the chives. Don't chop, just chop as much as possible. Add oyster sauce and edible oil, mix well. There is no need to put salt here. The ham itself is salty, and the eggplant is also pickled with salt, and the saltiness of the seasoning is enough.
5.
The marinated eggplant is squeezed out of moisture, and then simply chopped a few times with a knife, and mixed with the mixed ham and chopped green onion to form a filling
6.
The last thing is to make dumplings in the skin. Although they are not raw meat, the meat is scattered, but not very loose. Eggplants are also cohesive. This kind of dumplings can be stuffed with large and thin skins, rather than raw meat stuffing. I still like this.
After making the dumplings, you can cook them. Although there is no raw meat, you still have to cook three times, because the eggplants should be cooked thoroughly.
Tips:
The eggplant I use is relatively tender, so there is no need to peel it. If the eggplant is older, it must be peeled, otherwise it will affect the taste. I suggest that you must buy softer eggplants. It is best to eat them with their skins, because most of the nutrition of eggplants is in the skins. Peeling the eggplant will not only reduce the health value, but also because the iron in it is oxidized by the air, it is easy to turn black, which affects the body's absorption of iron. Therefore, it is best to eat eggplant with the skin. The stew uses eggplant, even if it is older, you can make it with the skin. If you are making dumplings, the older ones are not good, so I recommend using tender eggplants.
The moisture of the eggplant is first pickled with salt and then squeezed out, so that the filling will not leak out, and it is better to pack.
