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What are the methods for making eggplant and meat filling dumplings?
Eggplant and meat filling dumplings, I believe everyone has eaten them in daily life, and eggplants are also common vegetables. They can be cooked, and they are even more delicious when made into dumpling filling. Let’s learn about its preparation method below.
One, the method of making eggplant dumpling filling:
1. Trim the ends of the eggplant, wash it, and then cut it into slices.
2. Place flour and eggs in a bowl of water and stir into a batter.
3. Pour enough oil into the wok, heat it to about eight degrees.
4. Dip the sliced eggplant into the batter and coat it evenly, then use chopsticks to place it into the hot oil pan.
5. Fry until golden yellow, then remove and drain the oil, let it cool.
6. Cut into small pieces, place them in the steamer and steam for 20 minutes. Once the eggplant becomes soft, it can be added to the meat filling to make dumpling filling.
Two, the method:
1. Cut the eggplant into strips and steam them in a steamer.
2. Steam for about eight minutes, then cool.
3. The main seasoning – green onions, this is the key to making delicious dumplings, so add a little more, about 2 to 3 liang.
4. Adjust the meat filling
(1) Add the minced meat (pork belly, cut with a coarse knife, hand-cut meat pieces are better) to the water and stir in one direction until it has a sticky consistency, then add soy sauce (a little more), salt, monosodium glutamate, scallions, and ginger juice in turn.
(2) Add peanut oil and a small amount of sesame oil, stir well, and then mix in the chopped green onions.
(3) After the eggplant has cooled, squeeze out the water, chop it into puree, and mix it into the filling.
5. Mixing the dough
Mix the dough directly with cold water, making the dough slightly soft, as this is the secret to delicious dumplings. After kneading into a dough, cover it with a lid and let it rest for about half an hour, then knead it again.
Three, the sauce for dumplings is an indispensable part of our family’s dumpling meal. In the past, I always bought the most expensive dumpling sauce, but the taste could never satisfy me. Since last year, when my mother gave me a bottle of homemade vinegar, the dumplings tasted very good, and I have been making it this way ever since: buy a large bottle of brewed rice vinegar, add garlic to it, and it’s ready. I use a glass ice water cup, which holds a lot and is easy to pour.
