Soy Sauce Flavored Eggplant Dumplings

All ingredients ready: all-purpose flour, cold water for kneading dough; minced pork, round eggplant, soybean paste, soy sauce, oyster sauce, salt;

Mix the flour with cold water to form a relatively moist dough, set it aside to rest for about half an hour, and use the dough when it is moist and soft.

Heat the pan with cold oil, add the minced pork to the pan, and stir-fry until it changes color; because minced pork tends to clump, heating the pan with cold oil can help break the minced pork apart.

Add the soybean paste, soy sauce, and oyster sauce in order to enhance umami, saltiness, and color; mix the sauce evenly with the minced meat, turn off the heat, and let it cool before using.

Grate the round eggplant coarsely with a grater, add 3 grams of salt, mix thoroughly, and let it sit for 10 minutes;

Finely chop the scallions;

Squeeze the water out of the eggplant and mix it with chopped green onions into the savory meat filling;

For the mixed eggplant filling with sauce, if it tastes not salty enough, you can sprinkle a little more salt and mix it again;

Place the rested dough on the workbench, sprinkle a little flour, roll it into a long strip, cut it into evenly sized portions, and then roll each portion into a round piece that is slightly thicker in the center and thinner at the edges;

Take an appropriate amount of filling and place it on a round wrapper, then either fold it or squeeze it into a dumpling according to your own method. All the wrapped dumplings are plump and white, just waiting to take a joyful 'bath' in boiling water.

Put the dumplings into a pot of boiling water and cook until all of them are puffed up, then remove them from the pot;

You can dip it in aromatic rice vinegar while eating to enhance the flavor.