How to make eggplant filling dumplings delicious? Add 2 small ingredients, the sauce is rich and fragrant, and it is more popular than the meat. The most common fruit vegetable in summer is eggplant. Tired of steamed eggplant puree, braised eggplant, and diced eggplant noodles, let’s eat dumplings filled with vegetarian eggplant today!

Everyone knows that eggplant filling dumplings are delicious, but not everyone can make them. Today I will teach you how to make it without adding any meat, but you can still get the taste and feeling of meat, and you will still be thinking about your next meal after finishing this meal.

Eggplant eats oil, but with this method, not only does it not eat oil, but it also has a rich sauce flavor and is neither dry nor dry. This requires the use of two small ingredients - fried sauce and garlic.

I have a simple description of how to make fried sauce in the "Private Talk" at the end of the article, and I also have detailed pictures and texts in my previous articles. After adding fried sauce, the eggplant stuffing immediately becomes different. Not only is the sauce rich, but it also makes the stuffing feel a little sticky.

Garlic and eggplant are a perfect match, so I put a whole head of garlic on a large round eggplant. In addition, I also used a few green onions to add flavor. This pot of eggplant dumplings was so popular that the "pork and beans dumplings" on the table were ignored.

-----Soy Sauce Eggplant Dumplings-----

Ingredients

1 piece of soft dough, 1 round eggplant, 3 green onions, 1 head of garlic, 2 tablespoons of fried sauce, 2 grams of salt, 15 grams of sesame oil

Production process

1. Mix all-purpose flour and cold water and knead into a dough that is neither soft nor hard. , cover with plastic wrap or cover, and let it sit for about 30 minutes before using. The dough will be soft and moist;

2. Wash the round eggplants, remove the stems, and leave the skin on. It is rich in minerals and cyanine. Vegetarian;

3. Cut the eggplant into large pieces of about 2 centimeters and put them into the food processor;

4. Use the inching method to make the eggplant pieces in the food processor. Turn and beat the eggplant evenly into pieces; don't chop the eggplant too much, a little bit of grain will taste better; sprinkle 2 grams of salt, mix well, and let it sit for a few minutes;

5. Cut the green onions into sections and put them in a food processor;

6. Turn the onion for 5 seconds to mince it. I remembered that the garlic has not been beaten yet, so I threw the garlic into the food processor;

7. The onion and garlic were all minced in 5 seconds. Crush the eggplant;

8. Crush the eggplant and squeeze out the excess water, add it to the chopped onion and garlic, and scoop out two tablespoons of fried sauce. The recipe of fried sauce is in the "Private Talk" at the end of the article;

9. Pour a little sesame oil and stir these ingredients evenly with chopsticks; if you want to retain more eggplant juice, you can soak a handful of vermicelli in warm water in advance, chop the vermicelli into pieces and put it in the filling Mix together so that the eggplant juice can be absorbed into the vermicelli;

10. Roll the dough into long strips, cut it into evenly sized balls, and roll it out into a slightly thicker middle and slightly thinner sides. Round wrapper;

11. Put an appropriate amount of stuffing on the round wrapper. More stuffing and less stuffing depends on your own skills;

12. According to your own technique, either wrap, pinch or Squeeze them into dumplings;

13. Line up the wrapped dumplings and form a circle, which means reunion; when the dumplings are almost finished, you can start boiling water;

14. Put an appropriate amount of dumplings into the pot, use a spoon to push them along the edge of the pot, so that the water flow drives the dumplings to rotate to prevent them from sinking to the bottom and sticking to the bottom; when all the dumplings are swollen, take them out and eat.

Apple's Private Talk

1. Round eggplants have thicker flesh than long eggplants, which are relatively better. However, eggplants are more juicy, so they must be marinated with a little salt in advance. Pinch off the excess juice and put it into the stuffing; if it is meat stuffing, you can add the pinched eggplant juice directly to the meat stuffing to prevent the loss of nutrients;

2. To avoid the loss of eggplant juice in the vegetarian stuffing If there are too many, you can chop the vermicelli soaked in warm water and mix it with eggplant and other ingredients. This will not only preserve most of the juice and nutrients, but also make the dumpling filling full.

It is best to eat the dumplings with vermicelli added in one meal. Leftover dumplings left overnight will become pink because the vermicelli has absorbed enough soup, losing their elasticity and flavor;

3. Fried Sauce Method: The ratio of soybean paste and sweet noodle sauce is 8:2, add a small amount of soy sauce and an appropriate amount of cold water to make a uniform paste; stir-fry the diced fat and lean meat into the pot until mature and set aside; leave the bottom oil in the pot and stir-fry the green onion and ginger. Lightly yellow, put the prepared sauce into the pot and simmer over low heat until the surface of the sauce bubbles up like lava. Pour the pre-fried diced meat back into the pot, stir well and turn off the heat.

“Make delicious food with love and record the beauty with heart; use simple methods to present the authentic taste of the ingredients.” I am Meggy’s dancing apple. I have been an English teacher for 18 years, and now I am a housewife who “comes to the kitchen for love”. In the days of dealing with Youyanjiangvinegar, my heart becomes gentler, and I feel more and more that "company" is the most beautiful and important thing in the world.