Hand made dumplings with eggplant and onion(qie xiang yang cong shou gong jiao )

Hand made dumplings with eggplant and onion

Introduction:

"My mother said that when I went to Tianjin, I always made eggplant dumplings with my aunt. Do they taste good?"??? Really never eat, last night and my mother in the kitchen, make onion dumplings and eggplant dumplings, don't say, also really feel delicious! Eggplant dumplings, in particular, have a new taste. Come and share it today

Production steps:

Step 1: take a large container, pour in flour, add water and a little salt

Step 2: knead into a smooth, non stick dough

Step 3: cut eggplant into small cubes and set aside. Press garlic slices into mashed garlic with garlic press

Step 4: dice onion, ham and dried mushrooms

Step 5: heat a little oil in the pan, add mushrooms, stir fry, add a little salt, saute until fragrant, remove half of them and set aside

Step 6: add onion and stir fry

Step 7: add ham, chicken essence, salt and sesame oil when the onion is fried. Stir fry for a while and serve

Step 8: add a little oil into the pan, pour in the mashed garlic, stir fry the eggplant and ham, add salt and sesame oil, and set aside

Step 9: set aside the fried onion stuffing and eggplant stuffing

Step 10: divide the dough into three parts, knead long strips and cut into small pieces

Step 11: roll each small piece into a circle with a rolling pin

Step 12: spoon the dumpling stuffing, bend your hand to the middle, fold the dumpling skin from one side of the dumpling, and pinch it tightly

Step 13: squeeze one side and then the other side, from left to right, in turn, to the front of the dumpling

Step 14: pinch until the tail is tight

Step 15: all wrapped dumplings

Step 16: in turn into the steamer, dumpling surface sprinkled with a little water

Step 17: cover the pot and steam for about 18-20 minutes (I steamed this dumpling for three layers)

Step 18: OK, out of the pot!

Materials required:

Common flour: 400g

Water: 200g

Eggplant: 1

Onion: 2

Dried mushrooms: 10

Fresh shrimp meat: 8

Ham: 4

Salt: right amount

Garlic: 3 cloves

Chicken essence: appropriate amount

Fish sauce: 1 teaspoon

Sesame oil: 1 teaspoon

Note: 1: eggplant and onion with some meat foam will be more fragrant, I do it in the evening, there is no meat foam at home. 2: dumpling skin as thin as possible, dumpling stuffing more full, so that it tastes better. 3: before the pot, you can spray some hot water on the dumpling surface to prevent the dumpling skin from being too dry. 4: when the stuffing is fried, add seasoning will be very fragrant. 5: after eating, it can be cold Zang, it's delicious to fry it in a pan when you want to eat it

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qie Xiang Yang Cong Shou Gong Jiao