Shengjian Mantou with Eggplant Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons vegetable oil
- 1 eggplant, diced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 2 tablespoons rice wine
- 2 tablespoons black vinegar
- 2 tablespoons chili oil
- 2 tablespoons sesame seeds
- 2 tablespoons chopped scallions

Special Equipment Needed:
- Large bowl
- Rolling pin
- Frying pan
- Spatula

Step-by-Step Instructions:
1. In a large bowl, combine the flour, baking powder, and salt.
2. Add the warm water and vegetable oil, and mix until a dough forms.
3. Knead the dough for 5 minutes, then cover and let it rest for 10 minutes.
4. Roll out the dough on a lightly floured surface until it is 1/4 inch thick.
5. Cut the dough into 2-inch circles and set aside.
6. Heat 2 tablespoons of vegetable oil in a frying pan over medium heat.
7. Add the diced eggplant and cook for 5 minutes, stirring occasionally.
8. Add the garlic, ginger, soy sauce, sesame oil, sugar, rice wine, black vinegar, and chili oil.
9. Cook for an additional 5 minutes, stirring occasionally.
10. Remove from heat and stir in the sesame seeds and chopped scallions.
11. Heat a large pot of oil over medium-high heat.
12. Place the mantou circles in the hot oil and fry until golden brown, about 2 minutes.
13. Remove from the oil and drain on paper towels.
14. Place the fried mantou on a plate and top with the eggplant mixture.

Time:
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Temperature: 350°F (177°C)
Serving Size: 4

Nutritional Information:
Calories: 478
Fat: 16g
Carbohydrates: 68g
Protein: 11g

Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with olive oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with olive oil.
- Rice wine can be substituted with white wine or mirin.
- Black vinegar can be substituted with balsamic vinegar.
- Chili oil can be substituted with red pepper flakes.

Variations:
- The eggplant can be substituted with other vegetables such as bell peppers, mushrooms, or zucchini.
- The mantou can be topped with other ingredients such as shredded cheese or chopped nuts.

Tips and Tricks:
- Make sure to roll out the dough evenly to ensure even cooking.
- Be careful when frying the mantou as the oil can splatter.
- The eggplant mixture can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage Instructions:
- Leftover mantou can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Leftover mantou can be reheated in the oven or microwave.

Presentation Ideas:
- Serve the mantou with a side of steamed rice and a salad.
- Garnish the mantou with chopped scallions and sesame seeds.

Garnishes:
- Chopped scallions
- Sesame seeds

Pairings:
- Rice
- Salad

Suggested Side Dishes:
- Steamed vegetables
- Fried rice

Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it is the correct consistency.

Food Safety Advice:
- Make sure to wash your hands before and after handling food.
- Make sure to cook the mantou to an internal temperature of 350°F (177°C).

Food History:
Shengjian mantou is a type of Chinese fried dumpling that is popular in the Jiangnan region of China. It is believed to have originated in the city of Shanghai during the Qing dynasty.

Flavor Profiles:
This dish has a savory flavor with hints of sweetness from the sugar and a slight kick from the chili oil.

Serving Suggestions:
- Serve the mantou with a side of steamed vegetables or fried rice.
- Serve the mantou with a dipping sauce such as soy sauce or chili oil.

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Region: Chinese

Taste: Savory, Umami, Spicy, Tangy, Aromatic