Eggplant Dumplings: Absolutely Delicious! Here’s the Filling Recipe—Juicy, Tender, Nutritious, and Irresistible

Summer is the season of eggplants—plump, tender, and packed with nutrients. Vitamin P protects blood vessels, potassium banishes summer fatigue, and fiber keeps digestion smooth. But let’s face it: the usual eggplant dishes—braised, cold-tossed, or stewed—can get boring. Today, let’s make eggplant the star of dumplings! These eggplant-stuffed dumplings are bursting with juicy, tender goodness, an absolute delight with every bite.

Eggplant and Pork Dumpling Filling

Ingredients:

• 1 round eggplant

• 1 lb ground pork

• 2 eggs

• 2 green bell peppers

• 1 large scallion

• 1 small piece of ginger

• 2 tbsp fermented bean paste (or soybean paste)

• 2 tbsp light soy sauce

• ½ tbsp dark soy sauce (for color)

• 1 tbsp oyster sauce

• ½ tbsp sugar

• 1 tbsp sesame oil

• Salt (to taste)

• Cooking oil

Step-by-Step Instructions:

1. Prepare the Eggplant

Wash the eggplant thoroughly—do not peel it! The skin adds a pleasant chewiness and vibrant color once cooked. Dice the eggplant into small, pea-sized cubes. Sprinkle with 1 tsp salt, mix well, and let sit for 10 minutes. This step is crucial—it draws out excess moisture, preventing a soggy filling. After 10 minutes, squeeze the eggplant firmly to remove as much liquid as possible.

2. Cook the Pork and Eggs

Heat a generous amount of oil in a pan over medium heat. Add the ground pork and stir-fry quickly until it turns pale and breaks apart. Drizzle in 1 tbsp cooking wine to remove any gaminess, followed by 1 tbsp light soy sauce and ½ tbsp dark soy sauce for color. Push the pork to one side of the pan. Pour in the beaten eggs and scramble them into small, fluffy curds.

3. Sauté the Aromatics and Eggplant

Add a bit more oil to the pan, then toss in minced scallion and ginger. Once fragrant, add the squeezed eggplant and stir-fry over medium heat. Cook until the eggplant softens and turns glossy, with slightly translucent edges. Now, add the star ingredient—2 tbsp fermented bean paste (or soybean paste). The rich aroma will fill your kitchen as the paste melds with the eggplant. Return the cooked pork and scrambled eggs to the pan and mix well.

4. Add the Finishing Touches

Dice the green bell peppers (seeds removed) into tiny pieces and add them to the pan. Stir briefly—just enough to combine without overcooking, so the peppers stay crisp. Season with oyster sauce, the remaining light soy sauce, and sugar for a balanced umami flavor. Taste and adjust salt if needed. Turn off the heat, drizzle with sesame oil for fragrance, and let the filling cool completely. (Hot filling will tear the dumpling wrappers!)

5. Wrap and Cook the Dumplings

Place a spoonful of cooled filling onto each dumpling wrapper. Fold and seal into your preferred shape—crescent, pleated, or pouch-style. Bring a large pot of generously salted water to a rolling boil. Gently drop in the dumplings, stirring lightly with a spoon to prevent sticking. After the water returns to a boil, add a small cup of cold water (this ensures even cooking). Once the dumplings float to the surface, their skins turn translucent, and the filling peeks through, they’re done. Serve immediately!

Savor the Magic

Freshly steamed dumplings are a revelation—plump, juicy, and so flavorful they need no dipping sauce. The fermented bean paste infuses every bite with deep savoriness, while the eggplant’s natural sweetness cuts through the richness, leaving a satisfying, melt-in-your-mouth sensation. In these dumplings, the humble summer eggplant undergoes a quiet yet spectacular transformation.

Why This Dish Shines

Eggplant dumplings are a masterful symphony of textures and flavors—the mellow sweetness of eggplant, the hearty richness of pork, and the bright crunch of peppers, all harmonized by fire and fermented sauce. Each bite delivers a rush of comfort, a reward for the cook’s effort, and a testament to the beauty of simple ingredients. Who says affordability can’t be delicious? These dumplings are proof that the most ordinary days can be filled with extraordinary taste.

Additional Tips for Perfect Dumplings

• Wrapper Choice: For extra tenderness, use thin, store-bought wrappers or make your own with a 2:1 ratio of flour to water.

• Freezing Tip: Lay uncooked dumplings on a tray, freeze until solid, then transfer to bags for long-term storage. Cook directly from frozen—just add 2 extra minutes to boiling time.

• Variations: Substitute pork with shrimp or mushrooms for a lighter version. For spice lovers, add a dash of chili oil to the filling.

The Cultural Charm of Dumplings

Dumplings are more than just food—they’re a cultural emblem, symbolizing unity and prosperity in Chinese tradition. Their crescent shape resembles ancient silver ingots, making them a staple during festivals. By reinventing classics like eggplant dumplings, we honor culinary heritage while keeping it exciting.

So, roll up your sleeves and let these dumplings bring joy to your table. After all, good food isn’t just about taste—it’s about the stories we create with every bite.