Tomato and egg dumplings
Overview
Because I often ate dumplings with these fillings when I was in Tangshan as an undergraduate, I miss them very much when I go home. I tried it a little today and the results were good. I would like to share my experience with you.
Tags
Ingredients
Steps
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Cut the tomatoes in half in the middle, use a spoon to scoop out the seeds and juice inside the tomatoes, put them into another bowl, sprinkle with a little salt, and drain out the water. Cut the remaining tomatoes into small cubes and set aside. Wrap the two portions of tomatoes with gauze, squeeze the water out into a bowl, and set aside.
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Crack three eggs into a bowl and beat evenly. Pour a little oil into the wok, fry the eggs into grains, let cool, mix well with the previously drained tomatoes, and add salt and five-spice powder according to personal taste, set aside.
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Take two small bowls of flour, add the tomato juice that you just filtered with gauze, stir the flour to the required hardness, then knead it evenly, roll it into thin strips, cut it into small sections, flatten it into the shape in the picture, and roll it out with a small rolling pin.
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This is a rolled dumpling wrapper, filled with prepared fillings, and boiled in boiling water for ten minutes.
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The finished product^O^ tastes pretty good and needs to be further improved.
