Just after the beginning of autumn, the earth glows with the smell of harvest, and all kinds of fruits and vegetables ripen. Eggplants, beans, leeks, etc., seem to burst out the most delicious aroma in this season, adding rich colors to people's tables. Speaking of eggplant, it is one of the most popular ingredients after the beginning of autumn. Just entering the beginning of autumn, the eggplant is not tender enough, people prefer to wait for a moment until the color of the eggplant becomes glossy and the touch becomes elastic. At this time, people will not hesitate to take them home and prepare to wrap them in delicious dumpling fillings.
Eggplant dumplings can be described as a classic delicacy in Shandong. Although it may sound a little special, in fact, eggplant dumplings have long been commonplace here. Everyone knows that "eggplants in summer and eats eggplants in autumn", precisely because in this season, eggplants taste the most delicious. The texture of the tender eggplant brings a unique taste, as if in a bite of dumplings, you can taste the sweetness of the eggplant and feel the overflow of the soup.
Some people may think that eggplant dumplings are a new thing, but in fact, it has been passed down here for many years. As long as you master a few tips, you can make the dumpling filling wrapped with eggplant juicy and delicious. In the process of blending, choosing fresh ingredients is the key, blending various flavors to make each dumpling a delicious enjoyment.
Today I will share with you the delicious method of eggplant dumplings, delicious taste, no loss of nutrients, really satisfying, let's see how I make it.
Recommended recipe: 【Eggplant pork dumplings】
Ingredients: eggplant, pork, chopped green onion, flour
Production steps:
1. Prepare 2 fresh eggplants, half a carrot, 1 green pepper, 1 handful of spring onions, a little ginger and pork belly. Cut into cubes, strips or shreds and set aside.
2. Peel the eggplant, remove the roots and diced the eggplant. Sprinkle with salt and marinate for 10 minutes to squeeze out excess water.
3. In a large bowl, add 300g of flour, add the squeezed eggplant juice and some water, stir into a soft dough, cover and let rise.
4. Stir-fry pork belly, minced ginger and chopped green onion until fragrant, add diced carrots and green peppers and stir-fry, then add diced eggplant and egg liquid, stir-fry until cooked.
5. Add salt, oyster sauce, sweet noodle sauce, chicken ginger and other seasonings, continue to stir-fry evenly to add flavor.
6. Cut the dough into small pieces, roll out into thin skins and wrap in the filling to form dumplings.
7. Boil water in a pot, add a spoonful of salt to the water, put the dumplings in the pot, beat the cold water twice, the dumplings float up to control the water and fish out, put them on a plate and you can eat.
Here are three tips:
1. Before marinating the eggplant, after dicing, sprinkle the diced eggplant with a small amount of salt, mix gently, and then leave it for 10-15 minutes, which can help the diced eggplant better release water and reduce the astringency of the eggplant when stir-frying later.
2. Mix the flour with the squeezed eggplant juice to not only provide color to the dough, but also retain the nutrients of the eggplant. It's also a great way to incorporate the special flavor of eggplant into dumplings. Make sure to adjust the amount of water so that the dough can be stirred evenly and achieve the proper softness and firmness.
3. The filling of eggplant stuffed dumplings can be changed according to personal taste. You can try adding other vegetables, tofu, shrimp, etc. to add layers and nutrients. At the same time, adjust the amount of seasoning according to your preferences to ensure that the taste of the dumplings suits your taste.
Summary:
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