Eggplant pork stuffed dumplings do this, eggplant does not need to kill the water beforehand

A home-cooked recipe for eggplant pork stuffed dumplings

First and Noodles:

Put an appropriate amount of flour and a little salt in the basin (to increase the gluten of the dough), mix it with cold water and form a dough with moderate softness and firmness, cover and let the dough rise for 30 minutes.

1. Wash the eggplant and soak the fungus in advance.

2. Add minced ginger, salt, thirteen spices, soy sauce, oyster sauce and chicken essence to the pork filling (three fat and seven lean) and stir well.

Put the chopped green onion into the oil and wrap it well, and then mix it into the meat filling.

3. Add the chopped fungus, beat in an egg white, and stir well in one direction.

4. Put the chopped eggplant into a large bowl, then add the chopped garlic, add an appropriate amount of sesame oil and mix well to lock in the moisture.

5. Put the processed eggplant into the meat filling and stir well.

6. Take out the awakened dough and knead it on the cutting board.

Filling, rolling, filling.

7. Put water in the pot, put in a little salt, put in the wrapped dumplings after the water boils, and cook them (boil them separately, add cold water three times and then boil)

Tips:

The dumpling filling made by this method will not come out of the water even if the eggplant does not kill the water.