[Mushroom, Eggplant and Pork Dumplings]

Ingredients for 3 people: 2 eggplants (purple skin, long), 500 grams of pork filling, 5 mushrooms, appropriate amount of flour

Seasoning: appropriate amount of salt, a little sugar, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of vegetable oil, appropriate amount of sesame oil, appropriate amount of pepper, appropriate amount of green onion, appropriate amount of ginger

Step 1 of Mushroom, Eggplant and Pork Dumplings

Peel the eggplant and cut into thin strips, mix well with 1 teaspoon of salt and marinate for 5 minutes, squeeze out the excess water with your hands, then chop into pieces

Add water to the flour and stir until Into the shape of snowflakes. Knead it into dumpling dough by hand, cover it with a damp cloth for 15 minutes and knead again (my flour and water ratio for dumpling dough is usually 100:60)

Step 2

Chop green onions and shiitake mushrooms into mince

Shape the dough into strips on the chopping board and divide into portions. Flatten the dough and roll it into dumpling skins

Step 3

Put 1 teaspoon of salt, dark soy sauce, a little sugar, pepper, cooking wine, and Beat the dumpling filling seasoning and chopped green onion and ginger in one direction

Take a piece of dumpling wrapper and put the filling in the middle. Wrap the dumplings into crescent shapes

Step 4

Heat the pot, add vegetable oil and heat until 50% hot, add minced green onions and stir-fry evenly, pour into the meat filling (forget this step) (I took a photo)

Add enough water to the pot, bring to a boil over high heat, add the dumplings

Step 5

Put the minced mushrooms and eggplant into the meat filling , add sesame oil

Use a slotted spoon to gently push the dumplings along the edge of the pot so that the dumplings rotate without sticking to the bottom of the pot. When the water in the pot boils, add half a bowl of cold water, and then add half a bowl of cold water when it boils. bowl of cold water, repeat 3 times

Step 6

Stir evenly to form dumpling fillings

The process of making dumpling dough (I didn’t take a photo, I think everyone knows it, I Just describe it in words): Until the belly of the dumpling bulges, and the dumpling wrapper pops up quickly when pressed with your hands, it is cooked. Take it out immediately. When eating, you can dip it in vinegar or chili oil according to your preference

Picture of finished product with mushroom, eggplant and pork dumplings