William Cai's Tomato and Egg Jiaozi Chinese Dumplings
Back to listIngredients:
- 800 g tomatoes
- 8 eggs
- 1000 g gyoza skins
- 1/4 cup oil
- 1 1/2 teaspoons salt
- 2 teaspoons sugar
- black vinegar for dipping
Steps:
- Whisk eggs then stir-fry in oil and set aside
- Blanch tomatoes remove skins and mince
- Combine eggs and tomatoes and drain liquid
- Season with sugar and salt
- Stuff dumpling skins with egg and tomato mixture and pinch sides together to form half-moon shape Seal well A bit of water on your forefinger helps
- Bring large pot of water to a boil
- Drop in dumplings in batches and boil until they float With slotted spoon remove to platter
- Eat dumplings with chopsticks and dip in small bowls of black vinegar Dipping sauce may also contain soy sauce minced garlic chopped fresh cilantro and/or red chili flakes in oil