Sweet and sour soup dumplings(suan suan tian tian de guan tang bao )

Sweet and sour soup dumplings

Introduction:

"I was going to eat steamed dumplings with wax gourd at noon, but a few days ago, my mother brought back some eggplant from my hometown. Looking at the fresh eggplant, she suddenly had a whim and planned to make a soup dumpling filled with eggplant. It happened that my family Xiaobao especially liked eggplant, especially fried eggplant with west red persimmon, so this sweet and sour tomato soup dumpling came out After coming, the taste is still very good, with sweet and sour tomatoes and eggplant flavor, which is a different appetizer in hot summer. Xiao Bao ate several at a time. It really gives me face. Ha ha

Production steps:

Step 1: 1. First, wash the eggplant and peel it off, then cut it into shreds

Step 2: 2. Add appropriate amount of salt and five spice powder into 1, then put aside to make eggplant taste good

Step 3: 3, put the yeast powder into the right amount of warm water, and then knead the flour into a smooth dough

Step 4: 4. Put the shrimps into a clean bowl, then knock the eggs into the bowl, and then put in a proper amount of cooking wine to break up

Step 5: 5. Add proper amount of sesame oil into the pan

Step 6: 6. After the oil is hot, pour the eggs into the pan and fry them into egg cakes

Step 7: 7. Make the omelet into small pieces with a shovel

Step 8: 8. Wash the tomatoes and cut them into small pieces

Step 9: 9. Put the chopped tomatoes into a bowl, and then put in the right amount of salt for standby. At this point, the filling of sweet and sour soup dumplings is ready

Step 10: 10. Take the dough and cut it into small pieces after exhausting

Step 11: 11. Put the prepared eggplant, tomato and small egg cake into the dough, close the mouth and put them on the pot. After 7 or 8 minutes, they can be put out of the pot and put on the plate

Materials required:

Flour: 500g

Yeast powder: 5g

Eggplant: 1

Eggs: 2

Tomato: 1

Shrimp: a handful

Salt: some

Cooking wine: a spoonful

Warm water: moderate

Sesame oil: 1 teaspoon

Five spice powder: appropriate amount

Note: 1, in the filling, I did not like the traditional filling when all the materials are mixed together, but the three different materials separately modulation, that is because in the bag, I put the three materials in three different directions of the dough, so that the finished product has three different colors in three different directions, tomato red, egg yellow, eggplant gray Color, very good-looking, mainly to attract the baby's attention, let her eat more, if too troublesome, you can also mix together as usual. 2. When rolling the skin, roll the skin thinly, so that the finished product can easily show the color of the stuffing. 3. It's easy to put in the salt after the soup, so be sure to move quickly. 4. In order to supplement calcium for the baby, I added small shrimps to the eggs, so I didn't put any more salt. If I don't like shrimps, I can just add some salt properly. 5. Because the baby is still young, I didn't add chicken essence, monosodium glutamate and other seasonings to all the materials. If there is no younger baby at home, I can add them to the stuffing.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Suan Suan Tian Tian De Guan Tang Bao