How to make eggplant dumplings

Dumplings are a delicious representative food of the north, a symbol of China, and a continuation of human nature. Eating dumplings during the Chinese New Year has become a part of Chinese people’s lives. The reason why dumplings are delicious and not boring is because of the different fillings. The same food can be used to make dumplings in different styles. As long as different foods are mixed, there will be new flavors. Below are different ways to make eggplant dumplings.

Eggplant dumplings

raw material:

Flour (white flour), pork filling, shrimp, eggplant, eggs, onions, ginger, salt, soy sauce, sesame oil, and peanut oil.

practice:

1. Cut the eggplant into thin strips, soak it in clean water for a while, filter out the black soup, add a little salt and marinate for 10 minutes (the amount of salt should be small). Cut the shrimp into small pieces and marinate with a little soy sauce and sesame oil for 10 minutes. Fry the eggs and set aside.

2. Add a little broth (water is also OK) to the meat filling, stir vigorously in one direction, add minced ginger, add appropriate amount of soy sauce twice, stir continuously; add appropriate amount of salt, chopped green onion, add a little peanut oil, beat in a raw egg, continue to stir; then add the marinated shrimp and scrambled eggs; squeeze out the water in the eggplant with your hands (don’t squeeze it too dry), finally, add the meat filling, if you like coriander, you can put a little chopped coriander (be sure to put a little);

3. It is best to knead the dough until it is slightly softer. Once everything is ready, you can make dumplings.

Eggplant Dumplings II

Ingredients: Eggplant, dough, pork filling

practice:

1. Add appropriate amount of water to the pot, add onion, ginger, star anise and fennel, bring to a boil, then simmer for about 5 minutes, turn off the heat and let cool. After it cools down, use a strainer to filter out the residue, and add it to the chopped pork filling little by little, while stirring constantly in the same direction. 2. Wash, peel and dice the eggplant. Pour peanut oil into a hot pan, fry the eggplant cubes until soft, then turn off the heat and let cool. Pour the cooled eggplant into the meat filling, add Vida soy sauce, sesame oil, salt and a little sugar (for flavor), mix well and make into bun filling. 3. After preparing the filling, you can make the buns. Put the wrapped buns into the steamer, cover the pot and let it sit for half an hour. This step is very important. It must be fermented twice so that the steamed food will taste better. Then steam over high heat for about 15-20 minutes (depending on the size of the buns) after the water boils.