Eggplant

2pcs

Pork Filling

400g

Supplementary Ingredients

Flour

Moderate

Salt

Moderate

Soy Sauce

Moderate

Sugar

Moderate

Fine Pepper

Mixed Wine

Moderate

Seasoning

Dumpling Seasoning

Eggplant Dumplings Pepper

Amount

Wine

Amount

Dumpling Seasoning

Amount

Scallion

Amount

Ginger

Amount

Scented Oil

Amount

Steps

1. Prepare flour

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2. Add water to the flour while stirring until it becomes snowflake-like. Knead with your hands to form a dumpling dough, cover with a damp cloth for 15 minutes and knead again

3. Peel the skin of the eggplant and rub it into julienne strips, mix with 1 teaspoon of salt and marinade for 5 minutes, then squeeze out the excess water with your hands, and finely chop the green onion and ginger

4. Add 1 teaspoon of salt, light soy sauce, a little bit of sugar, pepper, cooking wine, seasoning for the dumpling stuffing and the minced green onion and ginger into the pork stuffing and beat it vigorously in one direction, then add the shredded eggplant into the meat stuffing, add the sesame oil, and then add the sesame oil. Add sesame oil to the meat mixture and mix well to form the dumpling filling.

5. Roll the dough into strips on a board and divide into portions. Press the dough into a flat surface and roll it into a dumpling skin

6. Take a piece of dumpling skin and put the filling in the center

7. Make a small bowl with your left hand and pinch the edge of the dumpling with your right hand to make a crescent-shaped dumpling

8. When the water in the pot is boiling, add half a bowl of cool water, then add half a bowl of cool water and repeat 3 times. Until the dumplings belly bulging, press the dumpling skin can quickly pop up on the cooked, immediately fish out, eat according to their favorite dip vinegar or chili oil.