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    You are in: Home / Recipes / William Cai's Tomato and Egg Jiaozi (Chinese Dumplings) Recipe
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    William Cai's Tomato and Egg Jiaozi (Chinese Dumplings)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    50 mins

    10 mins

    KunmingCook's Note:

    My daughter's Chinese classmate submitted this recipe for the Fourth Grade cookbook. He writes "My Grandma made it for New Year's when I was 8 years old. . . . We gathered at the table and wrestled for dumplings. Oh! It was so good! It was yummy, juicy, and tasty! Delicious! You got to try it!" Jiaozi are a common fast-food lunch in China, sold in garage-sized restaurants along the street. At Chinese New Year, families sit around stuffing dumplings together.

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    Units: US | Metric


    1. 1
      Whisk eggs, then stir-fry in oil and set aside.
    2. 2
      Blanch tomatoes, remove skins, and mince.
    3. 3
      Combine eggs and tomatoes, and drain liquid.
    4. 4
      Season with sugar and salt.
    5. 5
      Stuff dumpling skins with egg and tomato mixture, and pinch sides together to form half-moon shape. Seal well. (A bit of water on your forefinger helps.).
    6. 6
      Bring large pot of water to a boil.
    7. 7
      Drop in dumplings in batches and boil until they float. With slotted spoon, remove to platter.
    8. 8
      Eat dumplings with chopsticks, and dip in small bowls of black vinegar. (Dipping sauce may also contain soy sauce, minced garlic, chopped fresh cilantro, and/or red chili flakes in oil).

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    Nutritional Facts for William Cai's Tomato and Egg Jiaozi (Chinese Dumplings)

    Serving Size: 1 (127 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 123.0
    Calories from Fat 84
    Total Fat 9.4 g
    Saturated Fat 1.9 g
    Cholesterol 148.8 mg
    Sodium 409.6 mg
    Total Carbohydrate 4.2 g
    Dietary Fiber 0.9 g
    Sugars 3.0 g
    Protein 5.7 g

    The following items or measurements are not included:

    gyoza skins

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