Eggplant dumplings
Overview
[Eggplant Meat Dumplings] Eggplant stuffing tastes delicious. My friend’s vegetable patch always has a bumper harvest of vegetables. I haven't gone to the market to buy vegetables for many days. Today I brought green peppers and cucumbers, tomorrow I brought eggplants and water spinach, and later I brought tomatoes and luffa. They were so beautiful! For many days, I have wanted to make dumplings with eggplant, but I have never made it. It seems that I eat a lot every day. Now there are eggplants and meat. Let’s make it!
Tags
Ingredients
Steps
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Put the flour in a large basin, add water and mix to form a dough.
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Knead vigorously and repeatedly until the dough is smooth. The dough in the picture is not smooth enough. I kneaded it again later. It is easier to knead it smooth after it rests.
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Peel and wash the eggplant.
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Cut into shreds, add salt and marinate.
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Take a small bowl, grind the ginger and onion into puree, add water to make onion and ginger water.
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I buy the minced meat now. After I buy it, I have the store directly beat it into fine stuffing. Add the green onion, ginger water, salt and light soy sauce and thirteen-spice oyster sauce in batches, mix evenly, and stir in one direction to thicken the meat filling.
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The eggplant will release water after being marinated for a while. Squeeze out the water and add sesame oil to the eggplant.
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Mix the prepared meat filling and eggplant together.
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Mix into filling.
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After the dough is cooked, shape into long and thin strips and divide into small portions.
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Roll out into dumpling wrappers.
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Wrap the dumplings in your own way, boil water in a large pot, add the dumplings after the water boils, add cold water three times, and the dumplings are ready. Serve with your favorite sauce and eat. I used chili oil.
