Eggplant potstickers

Eggplant potstickers

Introduction:

Production steps:

Step 1: make up the noodles!

Step 2: mix the stuffing with all the ingredients. Don't forget to drain the oil and the right amount of water. That would make the stuffing less dry! There will be soup when you eat it.

Step 3: peel the eggplant.

Step 4: dice

Step 5: pour diced eggplant into the minced meat

Step 6: add proper amount of oil and stir.

Step 7: roll the skin like dumplings. But it's bigger than dumplings.

Step 8: knead like dumplings, but leave a corner in the end. Easy to fry when the soup fully absorbed.

Step 9: leave a corner for each one.

Step 10: drain the oil from the hot pot. Press the open corner down into the pan,

Step 11: cover the pan and fry.

Step 12: two minutes later to the right amount of water. Stew.

Step 13: get out of the pot.

Materials required:

Meat stuffing: right amount

Eggplant: 2 / 1

Noodles: right amount

Scallion: 1

Shredded ginger: 2 sections

Salt: 2 teaspoons

MSG: 1 teaspoon

Old style: 2 teaspoons

Oil: right amount

Note: less water.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: spiced