How to make dumplings stuffed with tomatoes and eggs

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  1.Knead the dough with boiling water: put a little salt in the dough, pour the boiling water into the dough little by little, stir it into a snowflake shape, cool it down and make it into a dough, which will be softer, and let it rest for 20 minutes;

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  2. Beat the eggs, fry them in a pan, stir them into pieces, let them cool and set aside;

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  3. Boil some boiling water, cut "cross flowers" on the top of the tomatoes, and roll them in the boiling water for a few times;

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  4.It is easy to tear off the tomato skin;

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  5.Cut the tomatoes, use a spoon to take out the seeds inside, and put them in a bowl.This is to remove the tomatoes easily.The soup part;

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  6. Process the tomatoes into small dices, do not break them too much; p>

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  7. Chop green onion and ginger;

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  8. Add 1 tablespoon of oil to the diced tomatoes and mix well.This step is to form an oil film around the tomatoes and reduce the production of soup.Add minced ginger, garlic and thirteen spices;

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  9. Mix well and then pour 1 tablespoon oil, mix well again to form an oil film again;

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  10.Put in the chopped eggs, and then Add 1 tablespoon of oil and appropriate amount of salt, stir evenly and serve as filling;

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  11. The next step is to make dumplings, as fast as possible will also help reduce the production of soup;

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  12.Put some salt in the boiling water.After the water boils, add the dumplings and stir while placing them to prevent the dumplings from sticking to the bottom of the pot;

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  13. Keep the water boiling, turn down the heat, cook for two minutes, then pour in a bowl of cold water, bring to a boil again, until the dumplings are swollen and float on the water.Turn off the heat and take it out;

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  14.Red, yellow, white, three colors, A perfect color combination;

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  15.It’s delicious!