How to make tomato and egg dumplings

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  1. Add appropriate amount of warm water to the flour and stir evenly.Knead it into a smooth dough with your hands and put it in a basin with a lid.Let the lid rest for 20 minutes.

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  2.Put the eggs in a bowl and beat them.

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  3.Put oil in the wok.When the oil temperature rises, put the egg liquid into the wok., slide and stir-fry into chunks.

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  4. Make a cross on the top of the tomato, roast it on the fire, and remove the tomato skin.

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  5. Peel the tomatoes and cut them into cubes.

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  6. Remove the seeds from diced tomatoes.

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  7. Cut the seeded tomatoes into small dices.

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  8. Place the chopped tomatoes on a strainer to remove excess tomato juice.

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  9. Add the diced tomatoes that have controlled the soup into the eggs and stir evenly.

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  10. Place the tomatoes and eggs on the cutting board and chop them again.

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  11. Add chopped green onion and all seasonings and stir clockwise evenly.

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  12. Knead the dough into a long strip and shape it into a uniform size of 15g.

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  13.Press flat and roll out the dumpling skin into a thick middle and thin edge.

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  14.Take a dumpling wrapper and add an appropriate amount of tomato and egg filling.

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  15. Use your left and right hands to knead the dumpling skin into a raw dumpling, just one tomato and egg dumpling.alright.

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  16.Knead all the tomato and egg dumplings in turn.

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  17. Finished product picture.It can be steamed, boiled or fried according to your own preference.