Ingredients and cooking methods for eggplant dumplings

I made eggplant dumplings on the winter solstice. They were delicious. My classmates said they were delicious. Here is how to make them:

Introduction to Eggplant Noodles

Eggplant dumplings are one of the classic noodles that we often make at home. The texture of the dumplings made with boiled noodles is different from other dumplings made with water-seasoned noodles and leavened noodles. It tastes soft, slightly sweet, and chewy. With the eggplant meat stuffing cooked in pepper water, it tastes similar to soup dumplings, but not as greasy as soup dumplings. Refreshing, nutritious, and healthy are the classic features of eggplant dumplings.

The method of making hot noodle dumplings is very simple, and there is no need to go through the process of making the dough. It is also very convenient and quick to eat, especially suitable for office workers and those who don’t like making dough.

Eggplant Dumplings

Ingredients for eggplant noodle 1 (dough skin ingredients)

400g plain flour 320g boiling water

Ingredients for Eggplant Noodles 2 (Filling)

200g pork belly 450g eggplant

50g pepper water 25g soy sauce

20g chopped green onion 20g chopped ginger

15g sesame oil 25g dried mushrooms

25g peanut oil 5g salt

A little chicken stock

How to make eggplant noodles

1. Chop fresh pork belly (fat-to-lean ratio 3:7 or 4:6) into small pieces the size of half a soybean. Chop green onion and ginger into fine pieces. Wash the peppercorns and soak them in a covered bowl with warm water for 12 hours (the ratio of peppercorns to water is 15:150). Make a thick peppercorn water. Use soybean soy sauce.

2. Pour the pepper water into the meat filling and stir well with chopsticks

3. Pour in soybean sauce and mix well, let it sit for more than an hour before adding chopped green onion, ginger, and sesame oil.

4. Stir well and mix well.

5. Choose tender eggplant and dried mushrooms

6. Wash the eggplant and grate it with a grater

7. After chopping with a knife, squeeze out excess water with your hands. Soak the mushrooms in water in advance, wash them, and chop them.

8. Add eggplant stuffing, chicken essence, salt and peanut oil into the minced meat and mix well.

9. Bring the water to a boil and pour it into the flour in a circular motion to prevent the boiling water from concentrating at a fixed point. Use chopsticks to add water and stir continuously until it becomes a loose dough.

10. After it cools down a little, knead it gently with your hands. Don't use too much force, so that it won't stick to your hands (you can also knead it on a panel). Cover the kneaded dough with plastic wrap and let it relax at room temperature for 30 minutes.

11. Divide the dough into two pieces, roll them into long strips with your hands, and then cut them into small pieces of about 25-30 grams each.

12. Flatten the dough with your palm and roll it into a dough skin that is slightly thicker in the middle and thinner around the edges. Put an appropriate amount of filling in the middle of the dough skin and press it gently with a small spoon.

13. After folding the dough, glue them together from the center of each side.

14. Put soaked corn husks or wet cage cloth on the steamer, and place the dumplings in a spaced pattern. Put the steamer in after the water boils, and cook over high heat until steam comes out, then switch to medium heat and steam for about 12 minutes.

Tips

1. The hardness of the hot dough should be moderate. If it is too soft, it will be sticky, and if it is too hard, it will affect the taste.

2. It is said that eggplant skin contains a variety of vitamins. It is best not to peel it, but be sure to wash off the residual pesticides on the eggplant skin.

3. Soak the peppercorns in warm water. The ratio of peppercorns to water is generally 15:150. If you need to use it urgently, you can also boil it in boiling water, but the water should be a little more. However, soaking in warm water will make the peppercorns taste fresher than boiling.

4. Use the minced meat and match it with your favorite vegetables. The ratio of meat to vegetables can be determined according to your preference. Our family likes 1:2 or 1:3. If you like meat, you can use a 1:1 ratio.

5. This amount of salt is suitable for light taste. If you like strong taste, you can add a little more.