How do you make dumplings with eggplant? How to make eggplant dumplings, how to make delicious dumpl

Eggplant and pork are stuffed dumplings, and steamed buns are very delicious. But if you don't do it well, it's easy to get tired, which requires certain skills. <>

Eggplant has a flavor that some people may not like, and even if it is cooked, it is difficult to get rid of that smell. You can cut it into small cubes, pour it in water and soak it for an hour, then drain the water, and the flavor will be removed, which is also a tip.

Another point, eggplant likes oil, and if there is less oil, it is not delicious. You can add a little pepper oil, and then add some sesame oil.

The following is a detailed introduction to the production method in combination with the filling:

Ingredients: 250g pork foreleg meat, 7g cooking wine, 30g soy sauce, 100g bone broth, salt, chicken essence 5g, minced ginger 10g, chopped green onion 20g, sesame oil 25g, pepper oil 10g, eggplant 150g. <>

Method: first add the meat filling to the cooking wine, then add the soy sauce little by little and mix well, and then add the stock little by little, no stock can be replaced with water, and play hard in one direction, after the soup is added, put in salt, chicken essence, and put it in the refrigerator for an hour.

Before making dumplings, add minced ginger, add chopped green onion and sesame oil (pour sesame oil into chopped green onion in advance to prevent the smell of stinky shallots), pour in diced eggplant, pour in pepper oil, and mix well.

Before adjusting the filling, the mixed dough is kneaded repeatedly until the dough is white and the appearance is smooth, and the dough sheeter is repeatedly pressed on the dough sheeter more than 10 times. Then refrigerate for 4-6 hours. The dumplings wrapped in refrigerated dough are chewy and not easy to cook.

Take out the refrigerated dough 1 hour in advance and warm it up, cut it into strips, knead it into about 10 grams of agent, press the skin, and put in 15 grams of filling to wrap it into dumplings.

Boil water, put the dumplings in the pot, uncovered, and cook until the meat filling is separated and cooked.

When cooking dumplings, you don't need to beat cold water, otherwise the skin will not be strong, and the dumpling skin will be easy to break. <>

The eggplant meat stuffed dumplings wrapped in this way are juicy, fragrant but not greasy, the eggplant and the meat are mixed together, and those who don't know think they are meatballs, they are so delicious that they can eat two large bowls at a time. Try it if you don't believe it.

In fact, the same step as making dumplings, eggplant replaces pork, chops into minced eggplant, the smaller the better, and then puts it into the dumpling skin.

The eggplant can be chopped and put together with the meat to make dumplings, so that the dumplings are also delicious and delicious.

Chop the eggplant, fry it in a pot, dry the water, then put in an appropriate amount of seasoning, add green onion and ginger cooking oil, stir evenly, so that the eggplant filling is particularly delicious.

You can chop the eggplant and steam it first, then stir it with the minced meat. After chopping the eggplant, try to squeeze the water as much as possible, so as to ensure that the wrapped dumplings are not easy to break.

There's no time to go out shopping, look at the only eggplant at home, hehe! Just wrap eggplant pork stuffed dumplings, even if I haven't eaten it, taste the taste of eggplant filling! The first time I made pork, I put a lot of pork, and the taste was really good, very delicious! I've eaten it in a hurry and set off!

Ingredients. <>

Flour. 400g

Pork. 300g

Eggplant. 3 pcs.

Accessories. Oil to taste.

Salt to taste. Soy sauce to taste.

Appropriate amount of five-spice powder.

Appropriate amount of shallots. Appropriate amount of minced ginger.

Preparation of eggplant pork stuffed dumplings.

Add flour and water to form a dough, cover with plastic wrap and leave.

Wash the eggplant.

Chop. <>

Peel, wash and chop the shallots, and mince the ginger.

Pork minced. <>

Add a little old soup, minced green onion and ginger, salt, five-spice powder, soy sauce and stir in one direction, fry the soybean oil and pour it on the meat filling and mix well.

Add the chopped eggplant and mix well.

Make dumplings. <>

Cook dumplings. <>

ok！You can eat the dumplings.

Tips: 1.When adjusting the meat filling, you can add a little less soy sauce, and you must add a little less to enhance the flavor and color.

2.The eggplant is loose and the ratio to the meat should be 3:7.

3.Cook the dumplings, put the dumplings into the pot after the water boils, turn them over again and point in cold water 2 times to get out of the pot, and the dumplings are cooked just right.

Ingredients: 400 grams of flour, 2 eggplants, 300 grams of meat filling, accessories: 1 spoon of dark soy sauce, 2 grams of chicken essence, a little salt, a little peanut oil, a little green onion, a little ginger 1, add water to the flour and form a ball, wake up for 10 minutes, the light is full of elasticity, and it is not easy to break the skin 2.

3. Break the eggplant in a food processor and salt, and set aside the meat filling.

4. Add dark soy sauce, salt, minced green onion and ginger to the meat filling, mix thoroughly, pinch off the excess water from the eggplant and put it into the meat filling5, mix well.

6. Add peanut oil.

7. Mix well.

8. Roll the dough into small agents and roll it into a round dumpling wrapper.

9. Put the filling on the dumpling wrapper.

10. Pinch with both hands.

11. Wrap all the dumplings.

12. Put water in the pot and boil, put in the dumplings and cook them and float three times to cook, and then remove them.

The meat should be diced with pork belly. Dice the eggplant and wash it with salted water. Stir-fry the diced pork and let it go.

In the fried eggplant, add condiments such as green onions, ginger and garlic when it is half raw, but the salt should be put first, the meat and the eggplant should be put together, and then the meat should be mixed into the eggplant. Note that the eggplant and meat should be half-raw, don't fry for a long time, and squeeze the water dry before frying the eggplant, otherwise there will be more water in the filling and it won't be wrapped.

Dice the eggplant with the garden, add sauce, pork belly filling, and various seasonings.

First, cut the eggplant into thick slices, about 1 cm, and fry them in oil.

Seven or eight are ripe, minced, and set aside with utensils; Chop the pork belly, stir well with soy sauce, salt, five-spice powder, monosodium glutamate, pepper oil, sesame oil, etc., and then add the chopped eggplant and stir. Then roll out the thin skin and knead it into dumplings. You can try this method, it's very fragrant.

[Prepare ingredients]: 2 eggplants, half a pound of pork, appropriate amount of flour, green onions, pepper, oyster sauce, soybean paste, salt, light soy sauce.

1.The first step in making dumplings must be to adjust the noodles first, soft noodles dumplings hard noodles, the noodles of the dumplings should be appropriately soft, put 1 spoon of salt in the noodles when adjusting the noodles, which can increase the gluten of the noodles, rolling the dumpling skin and cooking the dumplings is not easy to break, knead to 3 light (face light, hand light, basin light), put aside and let stand for 20 minutes.

2.Pork chopped into meat filling, meat stuffing or their own chopping delicious and rest assured, like to eat fragrant can use fat and thin meat, my son does not like to eat fatty meat, so I use tenderloin, more tender. After the green onion is cut into chopped green onions, chop them together with the meat filling, so that the minced meat filling will be more lenient and delicious.

3.Marinate the minced meat: add 1 tablespoon of salt, an appropriate amount of pepper, oyster sauce, light soy sauce and stir evenly, then add an appropriate amount of water, whip in one direction, and marinate for 10 minutes to make the meat filling more flavorful.

4.Wash the eggplant and remove the head and tail, do not use a knife to cut shreds, use a cutting board to shred, and then chop a few slightly, don't chop too finely.

<>5.Add oil to the pot, add 2 spoons of soybean paste when the oil temperature is 4 hot, at this time the oil will splash, be sure not to burn, quickly stir-fry a few times and then pour in the eggplant, fry the eggplant until it is completely soft, then turn off the heat and put it out, this step is the key to the flavor of the eggplant, and after stir-frying, the eggplant is wrapped in oil, which can lock the water in the eggplant and not lose, and the dumpling filling will be more delicious.

<>7.Roll the dough into long strips, knead it into small pieces of equal size, and then roll it out into a slightly thicker crust in the middle and thinner around it, put the eggplant filling in the middle, and wrap it in your own habitual way.

8.Add more water to the pot, add 1 tablespoon of salt after the water boils, you can prevent the dumplings from sticking together, put in the dumplings, point the water 2 times after the water boils, pick up a dumpling, press it with chopsticks, the dumplings can rebound quickly, it means that the dumplings are cooked, and the water can be controlled and fished out.

How to make eggplant-stuffed dumplings (dumplings stuffing will be juicy).

Wash the eggplant, do not need to peel it, and cut it into cubes.

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Heat the wok, pour an appropriate amount of peanut oil into the pan, pour more oil, and absorb the eggplant oil. Add green onion and ginger, spices, Sichuan peppercorns, and bay leaves and stir-fry for a while. Wait until the flavor of the spices has soaked into the peanut oil, and then serve the green onion and ginger spices.

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Add the diced eggplant and stir-fry until the eggplant is soft and the water comes out. Serve out.

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Drain the excess water from the eggplant plate. Be careful not to drain the water of the eggplant, just pour out the excess water from the plate. Then set the eggplant aside to cool.

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Press the recipe and a piece of noodles, cover with a large bowl and relax for 30 minutes.

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Pour the eggplant into the meat filling, then add the chopped green onion and ginger, white pepper, dark soy sauce, light soy sauce, sesame oil, salt, sugar, and bean paste, and stir in one direction until strong.

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Take an appropriate amount of meat filling and put it on the dumpling wrapper, about half the amount of the dumpling wrapper.

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Wrap the dumplings. <>

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Make a pot of water, boil the water and put the dumplings on them, and wait for the dumplings to float up and cook. Eat it out of the pot! Don't forget to have some vinegar, chili pepper and garlic.

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Tips: When the dumpling wrappers are rolled out, they are thick in the middle and thin on all sides.

Put eggs and salt in the dumpling noodles so that the skin is not easy to break.

OK. Ingredients: 2 eggplants (medium size), 430 grams of pork pork belly (it doesn't matter if you have more or less), two green onions, a few slices of ginger, an appropriate amount of vegetable oil, an appropriate amount of sesame oil, an appropriate amount of soy sauce, and an appropriate amount of salt (put at the end).

Step 1: Cut the eggplant into pieces, put vegetable oil in the pot and stir-fry, put more oil on the eggplant, and the eggplant will be mushy and fragrant;

2. Stir-fry until the water no longer comes out;

3. Shred the green onion first, then cut the foam;

4. Put vegetable oil, sesame oil, soy sauce, green onion, ginger, stir in one direction, and finally add salt;

5. Stir-fry the eggplant, let it cool, and put it into the stirred meat;

6. Stir well;

7. Making dumplings;

8. a finished product; <>

The filling of eggplant-stuffed dumplings is as follows:Ingredients: 3 1000g eggplant, 500g pork, 150g leek, a little green onion and ginger, 1 teaspoon Sichuan peppercorn, 3 tablespoons light soy sauce, 1 tablespoon soy sauce, appropriate amount of salt, 1 teaspoon chicken powder, 2 tablespoons of sesame oil, appropriate amount of cooking oil.

Steps: 1. Chop the pork, add minced green onion and ginger, Sichuan pepper noodles, chicken powder, pour in light soy sauce and soy sauce, whip to thicken, and finally add a little salt to taste.

2. Rub the eggplant after removing the stem, add a little salt and mix well, let stand for 5-10 minutes, and then dry the water.

3. After the eggplant is squeezed out of the soup, then chopped and put into the meat filling.

4. Remove the yellow leaves from the leeks, clean them, cut them finely, pour them into the filling, stir well, taste the saltiness and then decide whether to add salt.

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

Here's how to make eggplant dumplings and adjust the filling:

Tools Ingredients: 3 eggplants about 1000g, 150 grams of leeks, 500 grams of pork, a little green onion and ginger, 1 teaspoon of Sichuan pepper noodles, 3 tablespoons of light soy sauce, 1 tablespoon of soy sauce, 1 teaspoon of chicken broth powder, an appropriate amount of salt, a little sesame oil, and an appropriate amount of cooking oil.

1. Chop the pork filling, put in the minced green onion and ginger, Huayuling pepper 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 thin 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.

2. Rub the eggplant after removing the stem, add a little salt and mix well, let it stand for 5-10 minutes, and the soup will be killed, and then dry the water.

3. Chop the eggplant after the soup is smashed, this does not need to be chopped too much, just cut a few knives with a knife, and bury it in the meat filling.

4. Remove the yellow leaves of the leeks and clean them. Finely chop the leeks into the filling, stir well, taste salty and decide whether to add salt or not.

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

Ingredients: 1 eggplant, 2 eggs.

Excipients: appropriate amount of green onion and ginger, 1 tablespoon of salt, appropriate amount of Sichuan pepper powder, 1 teaspoon of thirteen spices, appropriate amount of monosodium glutamate, appropriate amount of sesame oil, appropriate amount of pepper.

Steps: 1. Peel one eggplant.

2. Cut small grains and marinate them with salt, about 5 minutes 3. Take a gauze, put the pickled eggplant grains in, and squeeze out the water for later use. There is only a little bit of water after an eggplant is squeezed.

4. There is only a little bit of water after squeezing an eggplant.

5. Chop the green onion and ginger, add the eggplant that has been squeezed out of the water, and chop it together 6. Chop the green onion and ginger, add the eggplant that has been squeezed out of the water, and chop it together 7. Separate the egg white from the egg yolk, and only use the egg white to make the dumpling filling, so that the stuffing is most similar to the meat after cooking. Add seasonings, mix evenly, and the eggplant filling is ready.

Cut the eggplant into strips, chop and set aside.

Cut the pork into cubes, chop it, get out of the pot, add a small amount of oil, heat it, put the meat, stir constantly, wait until the oil in the diced meat is completely leaning out, pour it into the chopped eggplant while it is hot, add salt, soy sauce, black beans, chicken essence, green onions, ginger and garlic (seasoning is added according to personal taste), stir well, and you can use it. When my grandma made it, I watched it from the side, and it was delicious! ~~