Braised tomato dumplings
Overview
Dumplings have an indescribable special affection for northerners. Our family makes dumplings once a week, but there are always leftovers. My husband and I don’t like pan-frying because the oil is too big, but the steamed skin is too soft and not very tasty. I have a specialty in cooking. By chance, there were only two tomatoes and leftover fennel stuffing dumplings left at home. Since then, they met, fell in love, and were perfectly combined!
Tags
Ingredients
Steps
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Prepare the ingredients and cut the tomatoes into small dices, which will make it easier to make soup.
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Heat the pot, add an appropriate amount of peanut oil, and stir-fry the tomatoes until their juices come out.
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Put the dumplings in and add a little warm water. If no water is added, the tomato juice will easily stick to the pan and burn. Cover and simmer for a minute.
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When white steam comes out of the pot lid, open the pot lid and stir the dumplings and tomato juice evenly. Remember not to stir first and then lid the pot. Stir evenly before removing from the pot.
