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.
My Private Note
Units: US | Metric
- 1Whisk eggs, then stir-fry in oil and set aside.
- 2Blanch tomatoes, remove skins, and mince.
- 3Combine eggs and tomatoes, and drain liquid.
- 4Season with sugar and salt.
- 5Stuff 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.).
- 6Bring large pot of water to a boil.
- 7Drop in dumplings in batches and boil until they float. With slotted spoon, remove to platter.
- 8Eat 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).
Browse Our Top Lunch/Snacks Recipes
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: