Wrap up a meal of eggplant and veggie dumplings. The eggplant filling is delicious, but there are a few things to keep in mind. Eggplant eats oil, so if you're using it in veggie dumplings, you'll want to use more oil than usual to make the dumplings flavorful. I've written about it in the following article, so let's take a look at it together!

Eggplant Vegetarian Dumplings

Ingredients: 2 long eggplants, 1 carrot, 5 grams of dried fungus.

Dumpling Skin: 500g of plain flour, a pinch of salt, and an appropriate amount of water.

Seasoning: 5g salt, 3g soy sauce, 2g sesame oil, 2g thirteen spices, 3g oyster sauce, edible.

Making Steps

1, first of all, to prepare the production of this dumplings need ingredients: long eggplant I prepared 2, do not look at these two children head quite large, after frying the shrinkage is quite serious, about half of the shrinkage. Eggplant water content is very much, in the filling to use, to prepare more than half of the usual filling.

2, ready to wash the long eggplant, use the skin scraper to remove the skin, and then cut into small dices, try to cut a little smaller, and then more easily cooked when fried. The pan on the stove, add the right amount of cooking oil, the amount of oil than usual frying a little more, so that the fried eggplant diced is fragrant enough. When the oil is hot, pour into the cut eggplant diced, open a small fire slowly fry, the beginning of the oil will be absorbed by all the eggplant, continue to stir-fry until the eggplant is soft and dry water fried, the oil is all fried again, you can turn off the fire out of the cool.

3, carrots are also washed and peeled, scrubber rubbed into thin, cut with a knife can be, try to cut some fine. Then add a little salt and marinate for a while, pickle out the water. About 10 minutes or so, the carrot silk soften, with gauze pocket, clutch clean the water. Transfer to a plate, cut into small cubes, and set aside.

4, dry fungus should be soaked 1 hour in advance, summer with cool water can also be used, if the day is cold to choose warm water. This soaked fungus is fat and moist, full and black. Soak the fungus to remove the old tip, with water repeatedly clean water, and then chopped with a knife on a plate.

5. Prepare a large pot, add the fried diced eggplant, diced carrots, diced fungus, and then add 5 grams of salt, 3 grams of soy sauce, 2 grams of sesame oil, 2 grams of thirteen spices, 3 grams of oyster sauce, stirring well, and mix to form a dumpling filling.

6, common flour add a little salt mixed well, add salt purpose, can increase the flour gluten. Add water in small amounts, stirring with chopsticks until there is no dry flour, and then knead into a soft and smooth dough, cover with a lid and let rise for 10 minutes to loosen the dough for a while.

7. Take a piece of the dough, roll it out into a long strip, cut it into small dosage pieces, roll it out with a rolling pin into a round dumpling skin, wrap it with the appropriate amount of dumpling filling, and then pinch it into the shape of a dumpling that you like. No matter what shape the dumplings are, make sure to pinch the opening tightly to prevent the filling from coming out during cooking.

8, dumplings all wrapped up can be placed in the pot to cook, the pot full of water, add a little salt, high heat boil, in turn, into the wrapped dumplings, and so the dumplings all floating, the abdomen bulging round, can be fished out of the water control.

Eggplant vegetarian dumplings are ready, eat dumplings in the fall, this filling when the first choice, lowering the fire in addition to the autumn dryness, delicious and gluttonous, if you also like, you may want to try it!

Cooking tips:

1, in the fried eggplant diced, the water as far as possible to fry some dry, so that in the package when the soup will be less, easier to package molding.

2. The amount of water should be determined by the amount of water absorbed by the flour, until it is soft and firm. The dough may not be easy to knead smoothly, but let it rest for a while, so that the dough and water are thoroughly integrated, and then knead again when it is very easy to knead smooth and effortless.

3. Add a pinch of salt to prevent the cooked dumplings from sticking together.