Sauce-flavored Eggplant Dumplings

Name: Sauce-flavored Eggplant Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 320g Cold water; 1 small bundle Rice noodles; 1 piece Chicken breast; 1 piece pork; 1 piece Round eggplant; 1 piece Chives; 2 tablespoons Sweet noodle sauce; a little Oyster sauce; Some oil; Some salt; Some chopped green onion

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The eggplant is thick and tender, especially in summer when eggplants are on the market in large numbers. The anthocyanins in the eggplant peel play an important role in removing the free radicals in the body and keeping the cells viable.
There are too many ways to eat eggplant in stir-fried stew. Today we have a different one. Let's make dumplings with eggplant stuffing. Eggplant tends to come out of soup, so add some salt to kill water. For the vegetarian, it is very fragrant with green onion oil, and for the meat, you can stir-fry the meat, and put a sweet noodle sauce in the meat to taste. The cooked dumplings are fragrant and rich in sauce, which seems to let me regain the taste of dumplings when I was a kid.

Sauce-flavored Eggplant Dumplings

1. Knead the noodles with flour and cold water in advance; clean the round eggplant and chives, which are mainly used for seasoning, so you don't need too much;

Sauce-flavored Eggplant Dumplings recipe

2. One piece of chicken breast and one piece of fat pork; cut into fingernail-sized dices;

3. Pour oil in the wok, which is almost the same as the oil used for cooking. Put the chopped green onion into the wok and stir-fry on low heat to create a fragrance; stir-fry the diced meat in the wok and turn it into a soup. Pour the sweet noodle sauce into the toned seasoning;

4. Pour a little oyster sauce into the fried meat filling to increase the umami taste, and use after the meat filling cools;

5. The eggplant is sliced first, then shredded;

6. Cut into small dices, put in a basin, sprinkle a little salt and mix to marinate the excess juice;

7. Finely chop leek;

8. The vermicelli is soaked in hot water and then cut into small pieces. The eggplant that has been killed in the water will still come out of the soup, so the vermicelli plays the role of sucking the soup;

9. Put all the ingredients into the meat, taste the saltiness, sprinkle an appropriate amount of salt, and mix well;

10. Place the dough on the chopping board, knead it into thin strips, then cut into evenly-sized agents, and press the dough into a slightly thicker middle and slightly thinner round crust. Put an appropriate amount of stuffing on the round crust; according to your own method or Wrap or squeeze into dumplings;

11. All the fillings are used up, and the fat dumplings are waiting to be put into the pot;

12. After the water is boiled, put the right amount of dumplings into the pot, use a spoon to push the water along the side of the pot and turn it to prevent the dumplings from sinking to the bottom and sticking. Scoop out the fence and start eating.

Tips:
1. You can use any kind of meat, slightly fatter and more fragrant;
2. The eggplant must be killed with salt, because it is impossible to completely absorb the soup by the vermicelli;
3. The sweet noodle sauce tastes slightly sweet, and yellow sauce is also okay. You must stir-fry it before using it, so that it won't have the taste of "maozi".