Handmade dumplings with tomato flavor and onion

Overview

My mother said that when she went to Tianjin, she and her aunt always made eggplant dumplings together. I said, are they delicious? ? ? I have never eaten them before. Last night, my mother and I were messing around in the kitchen and made onion dumplings and eggplant dumplings. Needless to say, they were really delicious! Especially eggplant dumplings, there is a new flavor, let’s share it today!

Tags

• staple food
• home cooking
• children
• old man
• breakfast
• dumplings
• chicken essence
• dried shiitake mushrooms
• eggplant
• fresh shrimp meat
• ham
• onions
• sesame oil
• fish sauce
• garlic
• plain flour
• salt
• water

Ingredients

Steps

1. 1 Take a large container, pour in flour, add water and a little salt

   

2. 2 Knead the dough into a smooth and non-sticky surface

   

3. 3 Cut the eggplant into small cubes and set aside. Press the garlic slices into minced garlic with a garlic press

   

4. 4 Finely dice the onion, dice the ham and dried shiitake mushrooms soaked in water and set aside

   

5. 5 Heat a little oil in a pan, add the mushrooms and stir-fry. Add a little salt and saute until fragrant. Dish out half of it and set aside (you will add it to the eggplant later)

   

6. 6 Add onions and continue to stir-fry

   

7. 7 When the onions become fragrant, add ham, chicken essence, salt and sesame oil and stir-fry for a while and serve

   

8. 8 Add a little oil to the pot, pour in the minced garlic and sauté until fragrant, then add the eggplant and ham and stir-fry, add salt and chicken essence, fish sauce and sesame oil to season and set aside

   

9. 9 Place the fried onion stuffing and eggplant stuffing on separate plates and set aside

   

10. 10 Divide the dough into three parts, roll into long strips, and cut into small wedges

    

11. 11 Use a rolling pin to roll each piece into a round shape

    

12. 12 Spoon in the dumpling filling, bend your hand toward the middle, fold the dumpling wrapper from one side, and pinch one side tightly

    

13. 13 Pinch one side tightly, then pinch the other side, and pinch up the front of the dumpling from left to right

    

14. 14 Pinch until the tail is tightened

    

15. 15 All wrapped dumplings

    

16. 16 Arrange them into the steamer one by one, and sprinkle a little water on the dumplings

    

17. 17 Cover the pot and steam for about 18-20 minutes (I steamed three layers of dumplings in total)

    

18. 18 OK, it’s ready!