How to make tomato and egg dumplings

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  1.Crack the eggs into a basin, add a little water and beat the eggs with your hands.Pour in the flour and stir into a flocculent shape.Then knead into a dough, cover with a glass lid and let it rest.

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  2. Add water to the pot and bring to a boil, scald the tomatoes.

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  3. Pour oil into the wok, fry the eggs and let them cool.It is best to fry them into pieces.(As shown in the picture).

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  4.Peel the tomatoes, cut them into dices, put them in a basin and let them sit for a while, then Pour out the tomato juice and repeat 2.3 times until the tomatoes no longer produce juice.

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  5. Add 1 tablespoon peanut oil to the diced tomatoes and stir evenly.

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  6. Put the chopped green onions, minced ginger, and five-spice powder into the pot in Figure 5 inside, stir evenly.

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  7. Pour the cooled crushed eggs into the basin in Figure 6, and then add 2 tablespoons Salt and half a spoonful of chicken powder, do not stir for the time being (stirring after adding salt will easily produce juice), stir evenly when the dough is rolled out.

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  8. Take out the risen noodles, knead them again, roll them into long strips, and cut them into small pieces.Use a rolling pin to roll the dough into a uniform dough.The size of the dough and the thickness of the dough can be adjusted according to your personal preference.

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  9. First stir the tomato filling in Figure 7 evenly, then take the dough and add the tomato filling.

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  10.First pinch the middle of the dough tightly (as shown in the picture).

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  11. Then use the tiger’s mouth of both hands to pinch the edges of the dough tightly.

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  12. Wrap all the dumplings in turn.

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  13.Another picture of beautiful dumplings.

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  14. Boil the dumplings and you can eat them.I won’t take pictures of the boiled dumplings* ^_^*

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  15. Friends who haven’t eaten, come and have a plate.