Eggplant Stuffed Dumplings

Name: Eggplant Stuffed Dumplings
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 600g Flour; 530g eggplant; 80g Dried shrimp; 50g Watery black fungus; 60g Flower Mushroom; 20g Green onions; 260g egg; 5g salt; A tablespoon Oyster sauce; 2g Five spice powder; 1g MSG; 5g ginger; 3g olive oil

by _Wei Young who loves food

4.9 (1)

Favorite

4

Difficulty

Easy

Time

15m

Serving

5

It’s a different way to eat vegetarian food. The leek stuffing is tired, and the eggplant stuffing is also good. There is no need to peel off the skin. The purple skin contains anthocyanins.

Eggplant Stuffed Dumplings

1. Wash the eggplant without peeling it, and finely chop it

2. Soak dried shrimps for 30 minutes, chopped

3. Watered black fungus, dried water, chopped finely

4. Mince scallions and ginger, fry the eggs, prepare all the ingredients, add the five-spice powder, salt, monosodium glutamate, and oyster sauce, mix well

5. The high-gluten flour is made into a slightly firm dough with warm water and let it rest for 30 minutes

6. The dough is rolled into long strips, and it looks about 8.9k. The filling of the vegetarian dumpling wrapper is so delicious.

7. Thin

8. Big dumplings

9. Once the dumplings are cooked, let’s dip them in a small bowl of spicy water. It tastes really good.

Tips:
When the eggplant is crushed, sprinkle a little salt in the water, and use high-gluten flour for the flour. The dumpling skin is firm, and when the noodles are mixed with a little salt, the skin is stronger, and the cooked dumpling skin is not sticky. Just boil two vegetarian dumplings and just roll them.