Main Ingredients:

Eggplant, green onion, flour

Supplementary Ingredients:

Coriander, star anise, salt, cooking oil, ginger, soy sauce

Steps:

1. Eggplants diced into small pieces and put in some salt to marinate out of the soup!

2. Flour and baking powder mix with warm water and knead into a smooth dough!

3. Cover with plastic wrap and ferment 2.5 times!

4. Pour off the broth from the eggplant marinade and squeeze the eggplant broth dry with your hands!

5. Vermicelli softened and chopped, onion and ginger chopped foam!

6. All the ingredients are put together, add soy sauce, a little salt, chicken essence, sesame oil and mix well!

7. Knead the dough, roll it into long strips, and divide it into small balls of equal size!

8. Roll out the dough into a circle with thin sides and a thick center.

9. Put the filling in the center, pinch up the edge with your left hand, and press in with your right thumb!

10Pinch to seal!

11. All packaged relax for fifteen minutes, cool water into the pot to open the pot to steam for 15 minutes, cooked and wait two minutes before opening the lid!

Lastly remind you, the flour absorption is different, to add a little water, kneaded into a softer dough, eggplant before the salt pickle soup, salt with the soup flow away, so not too salty, mixing the trap or a little less put a little salt, soy sauce to add a little bit of coloring, the main onion to mention the great taste must be put, the sesame oil should be put more to be tasty!