How to prepare the filling for eggplant dumplings

Dumplings stuffed with eggplant are also quite common. Eggplant has a relatively high nutritional value, especially purple-skinned eggplant, which also contains certain anthocyanins, which are beneficial to human health. When making dumplings stuffed with eggplant, you need to peel the eggplant and cut it into small dices. It is best to squeeze it with your hands to remove excess water. If there is too much water, it will affect the taste of the dumplings. Let’s learn how to prepare the filling for eggplant dumplings.

How to prepare the filling for eggplant dumplings

Peel the eggplant and cut it into small pieces. Do not chop it and squeeze out the juice with your hands. Add the meat: The meat filling should be seasoned and stirred separately, stir with chopsticks in one direction. If it is too dry, add some water. Stir vigorously until it feels a little sticky and shiny. When preparing the filling, add the seasonings, such as chopped green onion, chopped ginger, MSG, salt, pepper powder, sesame oil, vegetable oil, soy sauce, etc. and mix together. After the meat filling is prepared, let it sit for a while. When wrapping, add the diced eggplant and stir slightly. Without meat: Add chopped green onion, MSG, salt, sesame oil and vegetable oil to the eggplant cubes and stir.

How to make eggplant dumplings

Main ingredients: 2 round eggplants, 2 eggs, appropriate amount of flour. Auxiliary ingredients: 13 spices, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of sesame oil

Steps 1. Add appropriate amount of flour, water, and dough, then let the dough rest for half an hour to an hour 2. Peel the eggplant 3. Slice the eggplant, cut into strips and then dice, add appropriate amount of salt to kill the moisture in the eggplant 4. Marinate with salt for about ten minutes. You can use gauze, but I don’t have it at home, so I just use my hands to squeeze out the water in the eggplant 5. Separate the egg whites, beat the egg whites into the eggplant stuffing, add thirteen spices, appropriate amount of salt, and sesame oil for seasoning. You can taste it with your tongue 6. Separate the egg yolks 7. Roll the dumpling skins and start wrapping, then cook the dumplings. The dumplings are cooked when they float to the surface of the water. Vegetarian dumplings do not need to be cooked for too long, just serve them out of the pot~ I didn’t take pictures of the steps in between because my hands were full of flour

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