Main ingredients

Water: 350

High-gluten flour?: 600

Eggs?: 5

Leeks?: 150

Eggplant?: 760

Springs?: 85

Accessories

Salt: appropriate

Oil: appropriate amount

How to make delicious eggplant and egg dumplings with specific steps

Step 1

1. Required materials. After the dough is mixed, let it rest for an hour to allow the dough to fully relax. Choose high-gluten flour or dumpling flour. I used a ratio of flour to water of 2:1. This makes the flour very soft and easy to wrap loose vegetarian dumplings. It can also be filled with more fillings because the dumpling skins are very malleable. Even if the filling stretches the dumpling skin a little, it won't break. It can also be made thin and filled with plenty of stuffing, making it suitable for novices making dumplings with vegetarian fillings.

More details

Step 2

2. Beat the eggs until cooked and set aside.

The third step

3. Cut the eggplant into small strips first, put it in a basin and quickly sprinkle with salt and mix well. Sprinkle some of the cut parts and leave the eggplant to oxidize.

Step 4

4. Squeeze out the water from the salted eggplant and chop into small pieces and set aside.

Step 5

5. Chop the leeks, the fried eggs, and the green onions.

Step 6

6. First mix the shallots into the eggplant, add two spoons of sesame oil and mix well.

Step 7

7. Then stir in the eggs and leeks.

Step 8

8. When wrapping, add an appropriate amount of salt according to taste.

Step 9

9. Cut the rested noodles into small pieces.

Step 10

10. Roll it out.

Step 11

11. Filling.

Step 12

12. Put it in the pot and it will be cooked with just a little boiling water. Because it is a vegetarian filling, you only need to cook the wrapper. The dumpling wrapper is soft. You don't need to cook it for too long, so the dumpling skin will be very chewy.

Cooking skills:

1. This amount of water makes the noodles very soft, but this is also the reason why the dumpling wrappers can be very chewy without adding egg white and noodles. If you don’t like it, you can reduce it by 10 to 15g. .

2. Because of my personal preference, I don’t like to add egg white to the vegetarian filling, so the filling is very loose. If you are a novice making this kind of dumplings, it is better to have softer dough.

3. Eggplant can clear away heat and reduce swelling, which is suitable for people who suffer from internal heat.

4. Because eggplant skin contains vitamin B, vitamin B and vitamin C are a good partner. The metabolism of vitamin C requires the support of vitamin B. Eating eggplant with the skin helps to promote vitamin C. absorption. (Sourced from the Internet) So I eat eggplant without peeling it.

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