The practice of dumplings, how to make dumplings stuffed with pork and eggplant, pig

Ingredients: eggplant, pork, green onion and ginger, chicken essence.

Method: Prepare all kinds of materials, chop them and set aside.

Mix the chopped ingredients with salt, chicken essence, peanut oil, and soy sauce to make a dumpling filling.

Add warm water to the dough and let it rise for half an hour, take part of the dough and knead it evenly and then knead the long strips.

Cut into dough and flatten and roll out into dumpling wrappers.

Wrap into dumplings and cook them in a pot.

Tip: When adjusting the filling, chop the vegetables first, mix well with oil, and then add other ingredients. It can prevent the dumpling filling from coming out of the soup.

When mixing the meat filling, add some water soaked in peppercorns and star anise, which can not only remove the fishy smell, but also make the meat filling tender.

Ingredients: 300 grams of pork filling, 500 grams of eggplant, 750 grams of flour, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, 1 green onion, appropriate amount of ginger powder, 2 egg whites.

Steps. Step 11 of the preparation of pork and eggplant stuffed dumplings1 green onion, minced.

Step 22 of the preparation of pork and eggplant stuffed dumplingsMeat.

Step 33 of the preparation of pork eggplant stuffed dumplingsAdd minced green onions, soy sauce, salt, and ginger powder to the minced meat.

Step 44 of the preparation of pork eggplant stuffed dumplingsAfter stirring well, add the egg whites several times. Add once and stir until it is strong, and add a second time, stir and get strong.

You can also add whole eggs, because I made egg tarts with egg whites left, so there were only egg whites

Step 55 of the preparation of pork eggplant stuffed dumplingsSlice the eggplant first.

Step 66 of the preparation of pork eggplant stuffed dumplingsThen cut into tiny cubes.

Sprinkle salt after cutting and squeeze out the water with a bean wrapper. so as not to make soup in the filling.

Step 77Put the squeezed eggplant in the minced meat. Add the vegetable oil first, then stir. It's also to avoid soup

Pork eggplant stuffed dumplings step 88Mix the dumpling filling.

Step 99 of the preparation of pork eggplant stuffed dumplingsFlour.

Pork eggplant stuffed dumplings step 1010And good dough.

Pork eggplant stuffed dumplings step 1111Cut the dough into small pieces.

Pork eggplant stuffed dumplings step 1212Roll out the skin and put the stuffing on top.

Pork and eggplant stuffed dumplings step 1313Wrapped dumplings.

Pork eggplant stuffed dumplings step 1414After the water boils, put in the dumplings, and the dumplings can be bounced up with a finger, which means that they are cooked.

Pork and eggplant minced fine. Make dumplings.

<>Step 1 chop the pork filling, add minced green onion and ginger, peppercorn noodles, chicken powder, pour in light soy sauce and soy sauce, whip and thicken, add an appropriate amount of edible oil according to the fat and lean of the meat filling, the eggplant filling is more absorbent, and the oil is slightly more delicious, and finally add a little salt to taste, marinate and taste.

Step 2 Rub the shreds after the eggplant is removed, I did not peel off the eggplant skin, and it does not affect the taste, the eggplant skin is rich in anthocyanins and try not to remove it, if you don't like it, cut it, the current eggplant is a little old, and I see that there are a lot of seeds. Rub the shredded silk and add a little salt, mix well, let it stand for 5-10 minutes, and the soup will be killed, and then dry the water.

Step 3 Grab the soup from the eggplant and then chop it, this does not need to be too chopped, just cut a few times with a knife and put it into the meat filling.

Step 4: Remove the yellow leaves of the leeks, clean them, cut them finely, pour them into the filling, stir well, taste salty and light, and then decide whether to add salt.

Step 5Finally, pour in sesame oil to enhance the flavor, stir well, and start to make dumplings.

3 eggplants 1000g pork 500g

150g of leeks with a pinch of green onion and ginger.

1 teaspoon Sichuan peppercorn noodles and 3 tablespoons light soy sauce.

1 tablespoon soy sauce and salt to taste.

1 teaspoon chicken broth and 2 tablespoons sesame oil.

Cooking oil to taste.

<>1. Ingredients: 2 eggplants, 150 grams of pork, 250 grams of dumpling skin, appropriate amount of salt, appropriate amount of thirteen spices, appropriate amount of sesame oil, appropriate amount of light soy sauce, appropriate amount of chicken essence, appropriate amount of cooking wine, 2 green onions, 4 cloves of garlic, appropriate amount of flour, appropriate amount of coriander.

2. Peel the purple eggplant and cut it into small cubes.

3. Then add a small amount of salt, stir well, and marinate for a while.

4. Then prepare the pork, first cut the pork into an appropriate size, and it will not be shredded when it is broken.

5. After putting the pork into the blender, add an appropriate amount of salt, thirteen spices, sesame oil, light soy sauce, chicken essence, cooking wine, and stir into a puree.

6. Then put the minced pork on a plate, grab most of the water from the marinated eggplant by hand, and put it together with the pork.

7. Add some minced garlic and chopped green onions, stir evenly.

8. Take out the purchased dumpling wrappers and start making dumplings.

9. Sprinkle some flour on the cutting board and store the kneaded dumplings.

10. After pinching enough of what you want to eat, put the dumplings in boiling water and cook them for 10 minutes.

11. After cooking, you can put it in a bowl, and you can sprinkle a little coriander on it to enhance the flavor.

1. Ingredients required: two eggplants, 6 taels of pork filling, 500 grams of flour, 2 tablespoons of salt, a spoonful of noodle sauce, an appropriate amount of flavor, cooking wine, pepper, an appropriate amount of green onions, ginger and garlic, and half a sharp pepper.

2. Add a spoonful of salt to the flour to make the dough more gluten and not easy to break when cooking dumplings. Then mix the dough with cold water, knead the dough with your hands in a flocculent shape, knead the dough without sticking to your hands, cover the dough and let it rest for 10 minutes.

3. Use the resting time to make the meat filling, add a little salt, pepper, cooking wine, and flavor to the meat filling and marinate it.

4. Cut the eggplant into cubes, add a spoonful of salt to marinate, then squeeze out the water and put it into the marinated meat filling.

5. Start to adjust the filling, add the green onion, ginger and garlic, add the diced chili pepper, then put in a spoonful of noodle sauce, start stirring, and then add more cooking oil, eggplant likes oil, so that the filling is ready.

6. Sprinkle some flour on the board, knead the awakened dough into long strips and cut into small accumulations.

7. Roll out each small cumulton into a dumpling wrapper.

8. Wrap the dumpling filling, pinch out the beautiful dumplings, as the saying goes: the dumplings are delicious not in the folds, the key is the thin skin and large filling.

9. The dumplings are boiled in water, and the water is ordered twice repeatedly, and all the dumplings float up, and the dumplings are cooked.

Main ingredient. Pork, eggplant.

Classification. Dumplings.

Directory. 1 The material used for round branches.

2 Procedure. Materials.

Material. Dosage.

Pork 750g

Eggplant 1500g

20 dried peppercorns.

Vegetable oil 20g

1 green onion 1 ginger.

Dumpling wrappers pounds.

Salt 25g soy sauce to taste.

Method. 1.Wash the eggplant, cut it into long strips, steam it in the steamer for five minutes, peel it and let it cool for later use.

2.Chop the pork into minced meat, chop the green onion and ginger and put the cavity residue into the basin. Add soy sauce and salt and stir well.

3.Finely chop the eggplant and stir in the minced meat.

4.Pour vegetable oil and dried peppercorns into the pot to make pepper oil, let it cool and pour it into the filling and mix well.

5.Wrap dumplings and cook them and eat. 1]

Ingredients. 500 grams of flour.

300 grams of eggplant.

200 g minced pork.

Accessories. Salt to taste.

3 grams of ginger powder. 2 grams of pepper.

3 grams of sugar. 5 grams of cooking wine.

5 grams of dark soy sauce. 15g light soy sauce.

Essence of chicken 2 grams of Wang Bo.

Appropriate amount of sesame oil. The practice of eggplant pork dumplings steps to the world.

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1.Prepare all the ingredients.

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2.Add the flour to cold water to form a smooth dough and let it rise.

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3.Cut the eggplant into small pieces, add salt and marinate for a while.

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4.Add salt, sugar, cooking wine, ginger powder, pepper, dark soy sauce, light soy sauce and chicken essence to the pork filling.

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5.Add a little water and beat evenly.

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6.Squeeze out the marinated eggplant and put it in the minced meat.

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7.Add an appropriate amount of sesame oil.

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8.Beat again to make the filling.

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9.The dough is soft and kneaded evenly and knead long strips, cut into small pieces.

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10.Roll out a dumpling wrapper that is thin on the outside and thick in the middle.

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11.Wrap in eggplant filling.

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12.Kneaded into dumplings.

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13.Wrap them all in turn.

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14.Bring water to a boil in a pot and add the dumplings.

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15.Cook and remove from vinegar dish and serve.