How to make tomato and egg dumplings

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  1. Prepare ingredients for later use

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  2. Cut tomatoes with a cross knife and use boiling water Blanch for a few minutes

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  3.Peel off the skin after ironing



4.Then cut into small dices

• 5.Then put the tomatoes into gauze and squeeze out the water.Do not pour the squeezed out water.It can be used to make noodles

• 6. Beat the eggs, heat the oil in a pan, pour in the egg liquid and stir-fry them, take them out and let them cool and set aside
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  7.Wash the green onions, cut into chopped green onions and set aside

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  8.Add the onions and tomatoes into the eggs

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  9.Join a Spoon oyster sauce

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  10.Add a spoonful of dumpling seasoning

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  11.Add appropriate amount of salt

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  12.Add appropriate amount of sesame oil

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  13.Add appropriate amount of chicken essence p>

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  14.Stir evenly

• 15. Then knead the dough.Add salt to the flour to increase the gluten of the dough and prevent the dumplings from breaking.
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  16.Add tomato juice to mix the dough, stir with chopsticks until it becomes fluffy

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  17.Add 1 gram of red yeast rice powder, knead it into a smooth dough with your hands, and let it rest for 10 minutes

• 18.After the dough has risen, divide it into evenly sized balls and roll them into dumpling wrappers
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  19.Put in the fillings

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  20. Knead it into the shape you like

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  21. Boil water in the pot, put the dumplings into the boiling water, and cook Remove when the dumplings float to the surface

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  22.The delicious tomato and egg dumplings are ready

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  23.Finished picture!