William Cai's Tomato and Egg Jiaozi Chinese Dumplings | Vegetarian Recipes

William Cai's Tomato and Egg Jiaozi Chinese Dumplings

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Ingredients:

  • 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