Tomato and egg stuffed dumplings that don’t run out of soup

Overview

Tomato scrambled eggs, no matter how you eat it, it is my favorite. Mix it with noodles, make soup, add it to rice, etc. But dumplings made with tomato and egg fillings can be found in restaurants, but few people make them at home. Some people may ask, isn’t that dark cuisine? Whether it is dark cuisine or not, you will know after trying it.

Tags

• staple food
• pasta
• home cooking
• maternity
• dumplings
• summer recipes
• lunch
• spring festival
• dumpling noodles
• egg
• oil
• onions
• salt
• tomatoes

Ingredients

Steps

1. 1 Prepare the required flour, add an appropriate amount of water and stir with chopsticks, knead it into a dough, cover it with plastic wrap and let it rest for about 30 minutes. Wash the tomatoes and separate the skin from the flesh;

   

2. 2 Put the pulp part into the egg liquid and beat evenly;

   

3. 3 Cut the skin part into small cubes and mince the green onions;

   

4. 4 Pour a small amount of oil into the pot, and when the oil is hot, add the egg liquid and break it up; then add the minced green onion and the skin part of the tomatoes;

   

5. 5 After waking up, roll the dough into long strips, scoop out even small portions, and roll them into dumpling wrappers;

   

6. 6 Add fried tomato and egg fillings, fold in half, seal, and shape into dumplings;

   

7. 7 Put enough water into the pot. After the water boils, add the wrapped dumplings and cook them;