Prep 50 mins
Cook 10 mins
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.
- 800 g tomatoes
- 8 eggs
- 1000 g gyoza skins
- 1⁄4 cup oil
- 1 1⁄2 teaspoons salt
- 2 teaspoons sugar
- black vinegar (for dipping)
- Whisk eggs, then stir-fry in oil and set aside.
- Blanch tomatoes, remove skins, and mince.
- Combine eggs and tomatoes, and drain liquid.
- Season with sugar and salt.
- 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.).
- Bring large pot of water to a boil.
- Drop in dumplings in batches and boil until they float. With slotted spoon, remove to platter.
- 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).