I did not realise the magic of eggplant dumplings until a trip to Sydney's Chinese Dumpling House back in January 2019, but I knew as soon as I tried them that I needed to make a recipe for them at home. I'll try my best to take you through the folding technique step-by-step, but let's be honest I'm terrible at explaining and you're probably better off watching a Youtube tutorial for that part of the recipe. Now let's get cooking! INGREDIENTS
For the wrappers: 150g flour
75g water
combine, knead well and cover. Let rest for at least 10 minutes before rolling out thinly and cutting into circles about 15cm wide
Filling: 630g eggplant generous sprinkle of salt
2 tbsp water
1tsp sesame oil
1tbsp soy sauce
Add all filling ingredients to a pot and cook for about 20-30 minutes stirring occasionally until almost all the water in the eggplant has evaporated and it reaches a mushy consistency.
Transfer to a bowl and let cool for a little while until it’s cold enough to touch.
Use a teaspoon and add a heaped spoonful to the middle of each wrapper and fold to form a half-circle. Pinch the edges together at the top and using the front edge of your wrapper, fold and pinch 4 times on each side to seal the dumpling as shown in the photos below.
Place on a small piece of parchment paper and place onto a bamboo steamer. Place the steamer over a pan of simmering water and steam the dumplings for 11 minutes. Leave to cool and serve with soy sauce and dumpling vinegar.
Please tag me in any photos you post if you decide to give this recipe a go, it means so much to me! Hope you all enjoy these as much as I do x
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