Sauce-flavored Eggplant Dumplings

Name: Sauce-flavored Eggplant Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Soft dough; 1 piece Round eggplant; 3s Shallots; 1 head garlic; 2 tablespoons Fried sauce; 2g salt; 15g Sesame sesame oil

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

In late summer and early autumn, the most common fruits and vegetables are eggplants. I'm tired of steamed eggplant puree, braised eggplant, and diced eggplant noodles. Let's eat dumplings stuffed with vegetarian eggplant today!

Everyone knows that dumplings stuffed with eggplant are delicious, but they don’t always make them. Today I taught you how to cook it. I didn’t put a bit of meat, but I got the taste and feel of the meat, and I would like to have the next meal after this meal.

Eggplant eats oil, but with this method, not only does it not eat oil, but also the sauce is rich and not dry. This requires two small ingredients-fried sauce and garlic.

I have a brief description of the method of fried sauce in the "Private Talk" at the end of the article, and I also have detailed graphic production in my previous article. After adding the fried sauce, the eggplant filling immediately became different. Not only was the sauce rich and flavorful, it also made the filling a bit sticky.

Garlic and eggplant are a perfect match, so I put a whole head of garlic on a big round eggplant. In addition, I used a few small onions to enhance the fragrance. This pot of eggplant dumplings was really popular, and the "pork bean dumplings" on the table were all ignored.

Ingredients

1 piece Soft Dough
1 piece Round Eggplant
3s Shallots
1 head Garlic
2 tablespoons Fried Sauce
2g Salt
15g Sesame Sesame Oil

Sauce-flavored Eggplant Dumplings

1. Mix all-purpose flour and cold water, knead it into a dough that is not soft or hard, cover it with plastic wrap or cover, and use it for about 30 minutes. The dough will be soft and moist;

Sauce-flavored Eggplant Dumplings recipe

2. Wash the round eggplant, remove the stalks, leave the skin without peeling, and rich in minerals and anthocyanins;

3. Cut the eggplant into large pieces about 2 cm, and put them in the food processor;

4. Use the jog method to rotate the eggplant pieces in the cooking machine, and evenly beat them into eggplant pieces; the eggplant should not be too crushed, a little grainy, and taste better; sprinkle 2 grams of salt, mix well, and let it sit for a few minutes;

5. Cut the shallots into sections and put them in the cooking machine;

6. Turn it for 5 seconds and beat it into chopped green onions, remembering that the garlic has not been beaten, and then throwing the garlic into the cooking machine;

7. All shallots and garlic are beaten finely in 5 seconds;

8. Chop the eggplant to remove the excess water, put it in the chopped green onion and garlic, and then scoop two tablespoons of fried sauce. The method of fried sauce is put in the "Private Talk" at the end of the article;

9. Pour a little sesame sesame oil and stir these ingredients evenly with chopsticks; if you want to keep more eggplant juice, you can soak a handful of vermicelli in warm water in advance, chop the vermicelli and mix it in the filling, so that the eggplant can be mixed. The juice is absorbed in the vermicelli;

10. Knead the good dough into long strips, cut them into uniform size, and roll them into round skins that are slightly thicker in the middle and thinner on the sides;

11. Take proper amount of stuffing and put it on the round crust. If there is more stuffing and less stuffing, it depends on your craft;

12. According to one's own method, or wrap or pinch or squeeze into dumplings;

13. The made dumplings line up in a line, forming a circle, which means reunion; when the dumplings are almost finished, you can start to boil water;

14. Put an appropriate amount of dumplings into the pot, push it along the side of the pot with a spoon, so that the water will drive the dumplings to rotate to prevent adhesion on the sinking bottom; when the dumplings are all bulging, take them out and eat.

Tips:
1. Round eggplants are thicker than long eggplants, relatively speaking, but the eggplant has more juice, so be sure to pickle it with a little salt in advance, pick up the excess juice before adding it to the filling; if it is meat filling, you can add The extracted eggplant juice is directly adjusted to the meat filling to prevent nutrient loss;
2. In order to avoid excessive loss of the eggplant juice in the vegetarian filling, you can chop up the vermicelli soaked in warm water and mix with the eggplant and other ingredients, which not only preserves most of the juice and nutrition, but also makes the dumpling filling full. Dumplings with vermicelli are best eaten in one meal. The leftover dumplings will become powdery because the fans suck up the soup, losing their elasticity and umami flavor;
3. The method of fried sauce: the ratio of soybean sauce and sweet noodle sauce is 8:2, add a small amount of soy sauce and appropriate amount of cold water to make a uniform paste; the fat and lean meat is stir-fried in the pot, and then it is out of the pot for later use; Stir-fry the minced green onion and ginger to slightly yellow, put the adjusted sauce into the pot and simmer on low heat until the surface of the sauce bubbling up like magma. Pour the pre-fried diced meat back into the pot, stir evenly and turn off the heat.