Hello everyone, I'm a Hakka!Today I would like to share with you a very delicious dish - eggplant pork dumplings. This dumpling is delicious and nutritious, and it is a traditional delicacy that our Hakka people love very much. Let me take a closer look at how to make this dumpling.
Start by preparing the required materials:Dumpling wrapper: 500 g, minced pork: 300 g, eggplant: 2 pieces, green onion: 1 stalk, ginger: to taste, light soy sauce: 2 tbsp, cooking wine: 1 tbsp, salt: 1 2 tsp, white pepper: 1 4 tsp, cooking oil: 2 tbsp, sesame oil: 1 tbsp, chicken essence: 1 4 tsp (optional), water: to taste.
Production steps
1.Wash the eggplant, remove the head and tail, cut it into small pieces, and place it in a steamer to steam, about 15 minutes or so, until the eggplant is tender.
2.Chop the green onions and ginger into minced pieces and set aside.
3.Take out the steamed eggplant and press it into a puree with a fork.
4.Put the minced pork in a large bowl, add the minced green onion and ginger, light soy sauce, cooking wine, salt, white pepper, cooking oil, sesame oil and chicken essence and stir well.
5.Add the pressed eggplant puree and continue to stir well to allow the eggplant and pork to mix well.
6.Slowly add an appropriate amount of water, stirring as you go, until the minced meat is moist but not runny.
7.Take a dumpling wrapper and put an appropriate amount of eggplant pork filling on the dumpling wrapper**.
8.Fold the dumpling wrapper in half and pinch the edges tightly with your fingers to seal the dumplings.
9.Repeat the above steps until all the wrappers and fillings are used up.
10.Bring a pot of water to a boil, add salt to the right amount, put the dumplings in the pot, cook until the dumplings float, and continue to cook for another 2-3 minutes until the dumplings are cooked through.
11.Remove the dumplings with a colander, drain and place on a plate.
12.It can be eaten with soy sauce, vinegar, garlic, chili oil and other seasonings according to personal taste.
Tips:
1.After steaming, the eggplant should be pressed into a puree as much as possible, so that it can be better mixed with the pork filling and make the taste of the dumplings more delicate.
2.When mixing the filling, you can adjust the amount of seasoning according to your personal taste, if you prefer a heavier taste, you can increase the amount of salt and white pepper in moderation.
3.When wrapping dumplings, be careful to pinch the edges tightly so that the dumplings don't break when cooking.
4.When cooking dumplings, you can add an appropriate amount of salt, which can prevent the dumplings from sticking.
The above is the method of making eggplant pork dumplings that I shared with you, I hope you can enjoy it. If you have any questions or suggestions, please leave a message in the comment area, and I will try my best to answer them for you. Don't forget to pay attention to the Hakka people, I will share more food production methods for you, thank you for your support!
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